Hello lovelies,
Coming at you again today with another really easy halloween inspired recipe which is guaranteed to be a HIT with your loved ones this October.
Whilst scrolling through instagram recently, looking at all the incredible bakes my fellow bakers have shared, I came across a video which instantly got me excited.
Now I don’t know about you, but I tend to lean more towards the cuter halloween inspired bakes than the scary ones. Maybe because I’m just a girl, who knows? And this video I stumbled across was showing off these white chocolate covered marshmallow ghost faces on a rich chocolatey cookie & buttercream, they were not only cute AF, but looked absolutely delicious is well.
These cookies were originally created by the incredibly talented Holly, also known online as ‘thelittleblogofvegan’. They just caught my attention immediately and me being me, I just had to make a batch of my own. Quite frankly, I could not go on in life without making them. That’s how obsessed I was.
Therefore, today’s recipe is inspired by the amazing Holly, but made my own way. Damn, are they goooood!
{ Holly’s original recipe: https://www.thelittleblogofvegan.com/2022/10/vegan-marshmallow-ghost-cookies.html }
So, if you’d like to make these ultra chocolatey ghost cookies yourself, you know the drill. Keep on scrolling below and you’ll find today’s recipe.
Category: Sweet Treat
Servings: 12 Cookies
Prep Time: 10 Minutes
Chill Time: 2.5Hrs Overall
Bake Time: 12-15 Minutes
Decorating Time: 20 Minutes
Overall Time: 3Hrs 15Minutes
Ingredients You Need For The Triple Chocolate Cookies:
- 125g Of Unsalted Butter
- 100g Of Light Brown Sugar
- 75g Of Granulated Sugar
- 1 Large Egg
- 2tsp Of Vanilla Extract
- 250g Of Plain Flour
- 35g Of Cocoa Powder
- 1.5tsp Of Baking Powder
- 0.5tsp Of Bicarbonate Of Soda
- 100g Of Milk Chocolate Chips
- 100g Of White Chocolate Chips
- 100g Of Dark Chocolate Chips
Ingredients You Need For The Chocolate Buttercream:
- 150g Of Unsalted Butter
- 250g Of Icing Sugar
- 25g Of Cocoa Powder
Ingredients You Need To Decorate:
- 150g Of White Chocolate
- 12 Large Marshmallows
- 20g Of Milk Chocolate
How To Make The Triple Chocolate Cookies:
- Firstly, gather together your equipment and ingredients and line two baking trays with parchment paper.
- Secondly, in a large bowl, using an electric whisk, beat together the 125g of unsalted butter with the 100g of light brown sugar and 75g of granulated sugar until light and fluffy.
- Next, beat in the 1 large egg and the 2tsp of vanilla extract until combined.
- Now, fold through the 100g of milk chocolate, 100g of dark chocolate and 100g of white chocolate.
- Add in the 250g of plain flour, 35g of cocoa powder, 1.5tsp of baking powder and 0.5tsp of bicarbonate of soda and beat again until a cookie dough forms.
- Wrap the cookie dough in clingfilm and place into the fridge to chill for 1 hour.
- As the hour is coming to an end, preheat the oven to 200C / 180C Fan / Gas Mark 5.
- After 1 hour, remove the dough from the fridge and using a 4’ cookie scoop, scoop your cookie dough and between the palm of your hands, roll the 12 cookies into balls.
- Place 6 cookie dough balls on each of the prepared baking trays and place into the oven to bake for 12-15 minutes.
- Once baked, remove from the oven and leave on the baking trays to cool for 5-10 minutes before transferring onto a wire rack to cool completely.
How To Make The Chocolate Buttercream:
- In a large bowl, using an electric whisk, beat the 150g of unsalted butter until loosened, light and fluffy.
- In two/three additions, beating well between each addition, beat in the 250g of icing sugar and 25g of cocoa powder until a chocolate buttercream has formed.
- Next, attach a 2D piping nozzle to a piping bag and transfer the buttercream into the piping bag.
- Pipe the buttercream onto your cookies.
- Once piped, transfer the buttercreamed cookies into the fridge to chill for 20 minutes.
How To Decorate The Cookies:
- In a microwavable bowl, add the 150g of white chocolate, place into the microwave and in 10 second blasts, blast the white chocolate until fully melted.
- Place the 12 large marshmallows onto tooth picks and using a spoon, drizzle the white chocolate over the top of the marshmallows until completely coated.
- Place the chocolate covered marshmallows into the fridge for 5 minutes to set.
- Whilst the marshmallows are in the fridge setting, drizzle a little of the left over white chocolate onto each of the chocolate buttercreamed cookies to create the body of the ghost.
- Place the set marshmallow ghosts into the middle of the drizzled white chocolate on the cookies.
- In the same method as the white chocolate, melt the milk chocolate. Only this time, transfer the fully melted milk chocolate into a small piping bag.
- Snip the very tip of the piping bag off with scissors and pipe little ghost faces onto the marshmallows.
- Finally, once all the cookies are finished, place into the fridge to set for 1 hour before serving.
That’s your Chocolate Ghost Cookies prepared, baked, decorated and chilled, ready for you to enjoy!
I’m sorry, but how stinking cute are these little ghost cookies? These are going to be a firm favourite this halloween, that’s a dead cert!
I feel like Holly summed this recipe up amazingly when she said ‘These marshmallow ghost cookies may be more cute than scary, but they are scarily delicious’. That’s exactly what they are, need I say more…
If you’re vegan or trying to learn more about vegan baking, then you need to give Holly a follow. She creates the most spectacular vegan sweet treats / deserts, guaranteed to leave you wanting more.
{ Holly’s Blog: https://www.thelittleblogofvegan.com }
Let me know in the comments below if you make these cookies yourself and if you do, what your thoughts are on them. Are you ready to indulge this halloween?
Sending you all tons of love & hugs as always,
Elle xo
