Start with store-bought cookies—we used Nutter Butters because of their curvy shape. Dunk each cookie into a bowl of melted white chocolate, giving them a full white coat. When the cookie is covered, use a fork to pick it up. Tap the fork on the rim of the bowl to get the excess chocolate off. You'll know it's ready when the cookie has a smooth chocolate cover. Place the newly dipped ghost on a wax paper-covered cookie sheet and give it two eyes and nose with mini chocolate chips. When the chocolate is dry, they're ready to eat!
For more Halloween cookie recipes, visit our sister site BHG.com!