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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!
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Prep Time 20 minutes
Cook Time 12 minutes
Total Time 32 minutes

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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