Marshmallow Ghost Cookies

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Marshmallow Ghost Cookies

Yield: 22 cookies Prep 35 mins Start to Finish 35 mins


  • 22 chocolate wafer cookies
  • 1 envelope (2-3/4 tsp) unflavored gelatin
  • 1 cup  granulated sugar
  • Brown mini candy-coated chocolate pieces
  • 1 1/2 cups  fine-crystal sugar


1. Line cookies in a single layer on a baking sheet with sides; set aside. In a medium mixing bowl, sprinkle gelatin over 1/3 cup cold water to soften.

2. In a small saucepan over medium-high heat, dissolve granulated sugar in 1/4 cup water, stirring. Remove spoon, brush inside edges of pan with water to remove sugar crystals and boil until the temperature reaches the soft-ball stage (238 degrees F) on a candy thermometer. Add mixture to gelatin and, using an electric mixer, whisk on medium speed for 3 min. Increase speed to high and whisk until soft peaks form, 8 to 10 min.

3. Transfer marshmallow to a piping bag fitted with a 1/2-inch-diameter plain tip, or coupler, and immediately pipe pointed mounds onto cookies (pipe just 5 ghosts at a time so marshmallow doesn't set before you decorate). Working quickly, add candy eyes and coat generously with crystal sugar. Allow ghosts to set about 1 hr before serving; store in a covered container for up to 2 days. Makes 22 cookies.

Nutrition Facts

  • cal.(kcal)120,
  • Fat, total(g)1,
  • carb.(g)28,
  • sugar(g)25,
  • pro.(g)1,
  • Thiamin(mg)0,
  • Riboflavin(mg)0,
  • Niacin(mg)0,
  • Folate(g)4,
  • sodium(mg)39,
  • Potassium(mg)13,
  • iron(mg)0,
  • Percent Daily Values are based on a 2,000 calorie diet
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