Ghost Smores Cookies
Rich, fudgy chocolate cookies baked on a crunchy graham cracker base with a gooey, toasted marshmallow center. Each cookie is topped with a white chocolate melting ghost for a spooky s’mores-inspired treat!
Ingredients
Chocolate Cookie Dough
- ¾ cup unsalted butter softened (1½ sticks)
- ¾ cup light brown sugar packed
- ½ cup granulated sugar
- 1 large egg
- 1½ tsp vanilla extract
- 1⅔ cups all-purpose flour
- ¾ cup unsweetened cocoa powder
- ¾ tsp baking soda
- ½ tsp baking powder
- ½ tsp salt
- ¾ cup chocolate chips optional
S’mores & Ghost Decorations
- 6 graham cracker squares 12 rectangular halves
- 12 jumbo marshmallows 6 for filling, 6 for decorating
- 1⅛ cups white chocolate candy melts
- Black edible food marker or oil-based black food coloring
Instructions
Prepare the Cookie Dough
- Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- In a large mixing bowl, cream together softened butter, brown sugar, and granulated sugar until light and fluffy, about 2–3 minutes.
- Add the egg and vanilla extract, mixing until fully incorporated.
- In a separate bowl, whisk together flour, cocoa powder, baking soda, baking powder, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Fold in chocolate chips if using.
Assemble the S’mores Cookies
- Arrange graham cracker halves on the prepared baking sheet, placing two halves side by side for each cookie.
- Divide the cookie dough into 6 large, equal portions.
- Flatten each portion slightly and place one jumbo marshmallow in the center.
- Wrap the dough around the marshmallow, leaving the top of the marshmallow exposed.
- Place each dough ball directly on top of its graham cracker base.
- Refrigerate the assembled cookies for 20–30 minutes to help prevent excessive spreading.
Bake the Cookies
- Bake at 350°F for 12 minutes, or until the cookie edges are set and the exposed marshmallows are puffed and lightly toasted.
- Remove from the oven and allow the cookies to cool completely on the baking sheet before decorating.
Create the Melting Ghosts
- Melt the white chocolate candy melts according to package instructions until smooth.
- Dip the remaining 6 jumbo marshmallows into the melted white chocolate, coating each completely.
- Spoon melted white chocolate into the center of each cooled cookie, allowing it to spread naturally into irregular puddles to create a melting ghost effect.
- Place one white chocolate-coated marshmallow upright in the center of each puddle.
- Transfer the cookies to the freezer for 5–10 minutes, or until the white chocolate has fully set.
Decorate
- Once the white chocolate has hardened, use a black edible marker or oil-based black food coloring to draw two eyes and an open mouth on each marshmallow ghost.
- Allow the decorations to dry before serving.
Notes
- Toasted marshmallows: The marshmallow centers should be golden and slightly toasted after baking. If additional color is needed, carefully toast the exposed tops with a kitchen torch.
- Cookie texture: Avoid overbaking to maintain a soft, fudgy center. Cookies will continue to set as they cool.
- White chocolate: Allow the cookies to cool completely before decorating so the ghost coating holds its shape.
- Dough consistency: The additional cocoa powder creates a rich, thick dough. If the dough seems too crumbly, add 1–2 teaspoons of milk until it holds together.
- Storage: Store in an airtight container at room temperature for up to 3 days.
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