Spooky Ghost Marshmallow Cookies
Get ready to create a dessert that is as thrilling as it is delicious. These Spooky Ghost Marshmallow Cookies are a theatrical and fun way to celebrate the Halloween season, with a dramatic visual that is guaranteed to be the centerpiece of any party. This recipe combines a dark, rich chocolate cookie with a light and airy chocolate frosting, all crowned with an adorable marshmallow ghost. The real showstopper, however, is the creative and unique way the marshmallow ghosts are made, which makes these cookies look both spooky and spectacular. Despite their impressive and intricate appearance, all the elements are surprisingly simple to make. This is a dessert that is not only a delight to eat but also a creative and memorable project for all ages. So get ready to bring a touch of playful horror to your dessert table with these delicious and fun treats.
Why You’ll Love This:
- A Charming and Unique Look: These cookies have a dramatic and creative visual that is perfect for a themed event. The combination of the dark chocolate cookie, the light and airy frosting, and the marshmallow ghost creates a dessert that is both beautiful and spooky.
- Layered Flavors and Textures: The recipe is a masterpiece of layered flavors and textures. You get the deep, chocolatey taste of the cookie, the creamy sweetness of the frosting, and the chewy sweetness of the marshmallow ghost. Every single bite offers a new and exciting sensory experience.
- Vegan-Friendly: This recipe uses dairy-free ingredients, making it a great option for those who are dairy-free or vegan. The use of aquafaba in the frosting and dairy-free butter and chocolate in the cookies proves that you don’t have to sacrifice flavor for a dietary preference.
- A Fun and Memorable Treat: These cookies are a creative and memorable project that is perfect for a weekend afternoon. The process of making the marshmallow ghosts and decorating the cookies is fun and unique, and the result is a dessert that will have everyone talking.
Perfect Occasion:
These Spooky Ghost Marshmallow Cookies are the perfect centerpiece for any Halloween party, horror movie night, or themed event. Their striking visual and delicious flavors make them a standout dessert that will impress every guest. The creative and interactive nature of the decorations also makes them a fun project for a themed birthday party or a festive get-together with friends. They are a wonderful way to celebrate the spooky season, and their homemade charm and delicious flavors ensure they will be a beloved and memorable part of the meal. No matter the event, these cookies are sure to be the star of the show.
Serving and Decoration Tips:
- A Ghostly Face: The key to a beautiful marshmallow ghost is to give it a face. After you have drizzled the melted dark chocolate over the marshmallow, you can use a toothpick to create three small dots for the eyes and mouth, giving the ghost a cute and spooky expression.
- A Sprinkle of Spooky: For an extra touch of fun, you can top the cookies with some Halloween-themed sprinkles, such as black and orange nonpareils or candy bats and ghosts. This will add a pop of color and a festive touch that pairs perfectly with the spooky theme.
- Drizzle of Chocolate: For an even more decadent finish, you can drizzle a homemade or store-bought chocolate sauce over the cookies. The sweet, rich notes of the chocolate will pair perfectly with the dark chocolate cookie and creamy frosting.
- Serve with a Spooky Drink: These cookies are the perfect partner for a spooky-themed drink, such as a “Witches’ Brew” punch or a classic hot cocoa. The fun and festive theme of the drink will pair perfectly with the cookies.
Ingredients:
- For the cookies: The foundation of this dessert is a rich and decadent chocolate cookie. The dry ingredients include plain flour (210g) for structure, cocoa powder (50g), baking powder (3/4 tsp), and bicarbonate of soda (1/4 tsp). The wet ingredients include dairy-free butter (115g), caster sugar (140g), vanilla extract (1 tsp), and dairy-free milk (30ml). For an extra touch of chocolate, we also add dairy-free white chocolate chips (30g).
- For the frosting: This is a light and airy frosting that provides a beautiful, soft base for the dramatic decorations. It is made with dairy-free block butter (100g), icing sugar (150g), cocoa powder (50g), and aquafaba (30ml), which is the liquid from a can of chickpeas and is used as a vegan alternative to egg whites.
- For the marshmallow ghosts: These are the key decorative element that brings the “ghost” effect to life. We use large vegan marshmallows, which are dipped in melted dairy-free white chocolate (100g). The ghost eyes and mouth are made with melted dairy-free dark chocolate (20g).
Instructions:
Method (cookies):
Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper. Add the cubed dairy-free butter and caster sugar into a mixing bowl or the bowl of a stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until the mixture is light and creamy, about 3-5 minutes. Add in the vanilla and milk and whip again until everything is fully combined. Sift in the flour, cocoa powder, baking powder, and bicarbonate of soda. Mix until the dough is just combined, being careful not to overmix. Fold in the dairy-free white chocolate chips. Scoop the cookie dough into 6 balls using spoons or an ice-cream scoop. Place the cookies on the lined tray, pressing them down slightly, and leaving room in between as they will spread when baking. Bake in the middle of the oven for 12-15 minutes. Once baked, remove the trays from the oven, and while the cookies are still warm, use a round cookie cutter to help shape the cookies. Use the cookie cutter to gently scoot the cookies into a perfect circle. Allow the cookies to cool completely on the baking tray. While they’re cooling, you can make the frosting.
Method (chocolate frosting):
Add the softened dairy-free block butter into a bowl and whip until it is smooth and creamy, either in a stand mixer with a balloon whisk attachment or using a hand held electric whisk. Add in the icing sugar and cocoa powder and whip until the mixture is creamy. Pour in the aquafaba and whip on high speed until the frosting is light and airy, this will take around 4-6 minutes. The aquafaba acts as an egg white replacer, creating a light and fluffy frosting. If the frosting is too thick, you can add more chunks of butter or a little more aquafaba to get it to the right consistency. Transfer the frosting into a piping bag fitted with a large star tip nozzle and pipe a thick swirl of chocolate frosting on top of each cookie.
Method (marshmallow ghosts):
Fill a small saucepan ¼ full with water and place on the hob over medium heat. Add the dairy-free white chocolate into a heat proof bowl and place the bowl over the pan, creating a bain-marie. Allow the chocolate to melt, stirring with a heat proof spatula. Remove from the heat and allow to cool for a few minutes. Place the large marshmallows on some tooth picks, and use a spoon to drizzle the melted chocolate over them, creating the ghost shape. Place the chocolate coated marshmallows onto some grease proof paper and pop into the freezer for 2-4 minutes to set. Drizzle some of the melted white chocolate over the chocolate frosting, and place one of the marshmallows in the middle. Melt some dark chocolate using the same bain-marie method, this time adding the chocolate into a piping bag. Snip off the tip and pipe 3 dots on the front of the marshmallow for the ghost eyes and mouth. Serve!
Make Ahead Options
This recipe is a fantastic make-ahead dessert, which makes it perfect for a busy party day. You can make the cookies up to two days in advance and store them in an airtight container at room temperature. The chocolate frosting can also be made a day in advance and stored in the fridge. Just be sure to give it a quick whip before you use it. The marshmallow ghosts can also be made a day or two in advance and stored in the fridge until you are ready to assemble them. For the freshest look, it’s best to assemble and decorate the cookies on the day you plan to serve them, but the finished product will hold up beautifully for a day or two in the fridge.
Storage Tips for Spooky Ghost Marshmallow Cookies
- Room Temperature: Unfrosted cookies can be stored in an airtight container at room temperature for 1-2 days.
- Refrigerator: Once the cookies are frosted and decorated, they should be stored in an airtight container in the refrigerator. They will stay fresh and delicious for up to a week. The airtight container will keep the cookies from drying out and prevent them from absorbing any other odors from the fridge.
- Freezer: For longer storage, you can freeze the undecorated cookies. Once they have cooled completely, wrap them tightly in plastic wrap and place them in a freezer-safe bag. They can be frozen for up to 3 months. When you’re ready to enjoy, thaw them at room temperature and then prepare the fresh frosting just before serving.
Tips for the Best Spooky Ghost Marshmallow Cookies
- Use Room Temperature Butter: For a perfectly smooth batter and frosting, it’s essential that your butter is at room temperature. This will allow them to mix together smoothly and prevent a lumpy texture.
- Don’t Overmix the Dough: When mixing the cookie dough, mix only until the dry ingredients are just combined. Overmixing will develop the gluten in the flour, which will result in a tough, dense cookie.
- Aquafaba for Frosting: Aquafaba is the liquid from a can of chickpeas. It is used as a vegan alternative to egg whites. It whips up beautifully into a light and airy frosting.
- Melt Chocolate Carefully: When melting the chocolate, do it slowly in a bain-marie to prevent it from burning and seizing. A smooth, melted chocolate is crucial for the marshmallow ghosts and the frosting.
- Cool Completely: Do not frost the cookies until they have cooled completely. If they are even slightly warm, the chocolate frosting will melt and slide off, creating a mess.
Spooky Ghost Marshmallow Cookies Variations & Substitutions:
- A Different Cookie: You can easily substitute the dark chocolate cookie with a classic sugar cookie or a vanilla cookie. The frosting and marshmallow ghosts will still pair beautifully with a different cookie flavor.
- A Different Frosting: The chocolate frosting is delicious, but you can also use a simple vanilla buttercream or a classic cream cheese frosting. The cookies will still be delicious with a different topping.
- Add a Nutty Crunch: For an added crunch and nutty flavor, you can add a half-cup of finely chopped walnuts or pecans to the cookie dough. The nuts will pair perfectly with the dark chocolate and creamy frosting.
- Spooky Sprinkles: For an extra touch of fun, you can top the cookies with some Halloween-themed sprinkles, such as black and orange nonpareils or candy bats and ghosts. This will add a pop of color and a festive touch that pairs perfectly with the spooky theme.
What to Serve with Spooky Ghost Marshmallow Cookies:
These cookies are a delightful treat on their own, but they are also the perfect partner for a variety of beverages. A warm cup of black coffee or a creamy latte is a classic pairing that complements the rich, dark flavors of the cookies. For a cozier feel, serve them with a mug of warm apple cider or a spicy chai tea latte. The warm spices in the drinks will harmonize beautifully with the chocolate. For a truly decadent dessert, you can serve them alongside a scoop of vanilla bean ice cream or a generous dollop of whipped cream on top. The contrast of warm and cold is simply divine.
Spooky Ghost Marshmallow Cookies FAQs:
- What is aquafaba and where can I find it?
Aquafaba is the liquid from a can of chickpeas. It is used as a vegan alternative to egg whites. You can find it by simply draining a can of chickpeas. - What kind of butter should I use?
The recipe calls for dairy-free butter. You can use any high-quality dairy-free butter that is designed for baking. - Why did my cookies spread too much?
Cookies that spread too much are often a result of using butter that is too soft or using a baking sheet that is too warm. To prevent this, you should chill your dough for about 20 minutes before baking to help it firm up. - How do I melt the chocolate without it burning?
The best way to melt the chocolate is in a bain-marie. This is a gentle way to melt the chocolate without it burning. You should use a small saucepan with water and a heatproof bowl on top. The steam from the water will gently melt the chocolate. - Can I use a different kind of marshmallow?
Yes, you can. You can use any type of large marshmallow you like. If you are not vegan, you can use a regular large marshmallow. If you are vegan, you should use a large vegan marshmallow.
Spooky Ghost Marshmallow Cookies Recipe
Ingredients
For the cookies
- 115 g of dairy-free butter cubed
- 140 g of caster sugar
- 1 teaspoon of vanilla extract
- 30 ml of dairy-free milk
- 210 g of plain flour
- 50 g of cocoa powder
- 3/4 teaspoon of baking powder
- 1/4 teaspoon of bicarbonate of soda
- 30 g of dairy-free white chocolate chips
For the frosting
- 100 g of dairy-free block butter
- 150 g of icing sugar
- 50 g of cocoa powder
- 30 ml of aquafaba
For the marshmallow ghosts
- Large vegan marshmallows
- 100 g of dairy-free white chocolate
- 20 g of dairy-free dark chocolate
Instructions
- Make Cookies: Whip butter and sugar until creamy. Add vanilla and milk. Sift in flour, cocoa, baking powder, and soda. Fold in white chocolate chips. Roll into 6 balls and flatten slightly.
- Bake and Shape: Bake at 180°C for 12-15 minutes. Use a round cutter to scoot into a circle while warm. Cool completely.
- Make Frosting: Whip butter until smooth. Add icing sugar and cocoa powder. Pour in aquafaba and whip on high speed until light and airy.
- Make Marshmallow Ghosts: Melt white chocolate in a bain-marie. Drizzle over marshmallows on toothpicks. Freeze for 2-4 minutes to set.
- Assemble: Pipe frosting on each cookie. Drizzle with white chocolate and place a marshmallow ghost in the center. Melt dark chocolate and pipe 3 dots for the ghost’s eyes and mouth.
