Peanut Butter Cookie Ghosts Recipes
PEANUT BUTTER COOKIE GHOSTS
Provided by Ree Drummond Bio & Top Recipes
Categories dessert
Time 30m
Yield 12 servings
Number Of Ingredients 3
Steps:
- Line a sheet pan with parchment paper.
- Melt the melting wafers in a bowl over a pan of simmering water, also known as a double boiler, 3 to 5 minutes.
- Keep the bowl of melted candy on the double boiler and, using a fork, lower a cookie into it and immerse it completely to coat it all over. Lift the coated cookie out and hold it over the bowl to allow the excess to drip off.
- Transfer to the parchment paper and place two chocolate chips on the coated cookie for eyes.
- Repeat with the remaining cookies and set aside until the coating has solidified, about 15 minutes.
GHOST COOKIES
Ghost cookies. I saw these in a ladies magazine and thought they were so cute. I haven't tried them yet so let me know how you like them.
Provided by Smilynn
Categories Dessert
Time 20m
Yield 12 serving(s)
Number Of Ingredients 3
Steps:
- Dip cookies in white chocolate.
- Place two mini chocolate chips for eyes.
- Let cool.
- These look like little ghosts!
EASY GHOST COOKIES
You can use any oval or peanut-shaped cookies you like to make these happy little ghosts. We like peanut butter- or chocolate-filled sandwich cookies or crisp ladyfingers, also known as savoiardi. You can even mix them up and do some of each. Simply dip them in melted white chocolate then pipe on eyes and a mouth with melted chocolate chips.
Provided by Food Network Kitchen
Categories dessert
Time 40m
Yield 2 dozen
Number Of Ingredients 4
Steps:
- Line 2 baking sheets with parchment.
- Combine the white chocolate chips and coconut oil in a double boiler or heatproof bowl set over a saucepan of simmering water (do not let the bowl touch the water). Once the chips begin to melt, stir occasionally until completely smooth. Remove from the heat but keep over the double boiler or saucepan to keep the white chocolate warm.
- Working with 1 cookie at a time, dip into the warm white chocolate until almost completely coated. Use the back of a spoon to smooth the chocolate evenly over the cookie and lay on the prepared baking sheets. Once all of the cookies are dipped, refrigerate until the white chocolate is set, about 15 minutes.
- Meanwhile, melt the semisweet chocolate chips in a small heatproof bowl over the double boiler. Stir until smooth. Transfer to a piping bag fitted with a small plain tip. Pipe 2 oval eyes and a slightly larger oval mouth on each ghost cookie. Return to the refrigerator until set, about 10 minutes.
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