RECIPE

Halloween Ghost Cookies with Milkybar® White Chocolate

Want a spooktacular biscuit to make this Halloween go with a bang? Kids will love these characterful little cookies!

04 September, 2025

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Look how boooo-tiful our spooky ghost cookies are! Sweet, crunchy and coated in creamy Milkybar®, these Halloween cookies are here to haunt your taste buds in the best way possible. They’re easy to make, and with the help of a handy cookie cutter, you get perfect ghosts every time. Choose one of two ways to decorate and have fun bringing each ghost to life as you draw on the faces. It’s phantom fun for the whole family!

For more Halloween cookie madness, try our Milkybar® and Smarties® Monster Cookies! To discover even more hauntingly good bakes, dive into our big list of Halloween Baking Recipes!

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How to Decorate Your Ghost Cookies

Once your creepy cookies are cooled, it’s time to decorate! You can either drizzle the cookies with streaks of melted Milkybar® for a spooky effect or dunk the face of the cookie into the melted white chocolate for full coverage. You could even do both and make a mix of ghosts. Once the Milkybar® has cooled and set, draw the faces on with black writing icing. If you want your ghosts more friendly than spooky, why not add a pop of colour to their ghostly gown with a few rainbow sprinkles?

Storage Instructions

Your spooky Halloween cookies are best stored in an airtight container at room temperature for up to five days. You can also freeze them in the container for up to three months. To defrost, simply leave it in the fridge overnight.

You will need

A baking tray
Baking paper
An electric whisk (optional)
A small ghost-shaped cookie cutter

Ingredients

150g buttery baking spread, softened
150g caster sugar
1 large egg
2 tsp vanilla extract
300g self-raising flour, plus extra for dusting
180g Milkybar®, chopped
Black writing icing

Each cookie typically contains:

Energy 630kJ 150Kcal 8%
Fat 6.9g 10%
Saturates 2.9g 15%
Sugars 10.3g 11%
Salt 0.21g 4%

of an adult’s Reference Intake (RI)*
Energy per 100g: 2082kJ/497kcal

For the Cookies

In a large bowl, combine the baking spread and caster sugar and mix until pale and fluffy.
Add the egg and vanilla. Mix again to combine.
Sift in the flour and mix until it forms a dough.
Flatten into a disc, wrap in plastic wrap and chill for 1 hour.
Preheat your oven to 180°C/160°C fan/gas 4. Line a baking tray with baking paper.
On a floured surface, roll dough to 3-5mm thickness.
Cut out ghost shapes using your cookie cutter. Aim for 25 cookies.
Place on lined baking sheets and bake for 10–12 minutes, until edges are lightly golden.
Let the cookies cool on the tray for 5 minutes then transfer them to a wire rack to cool.

To Decorate

Put the Milkybar® into a microwave-safe bowl and pop it into the microwave for 20-30 second bursts until melted enough to mix until smooth.
Use a teaspoon to drizzle white chocolate in spooky criss-cross lines over the cookies. You can also dip the cookies face-side down into the melted white chocolate.
Once the white chocolate has set, use the black writing icing to draw the scary or friendly faces.

Top Tips

Sugar cookies are easy to make, but don’t skip the chilling step. It makes the dough easier to roll and cut out. Always remember to dust your work surface before rolling to prevent the dough from sticking. You can also dust your cookie cutter before each cut. If you don’t have a rolling pin, a glass bottle will get the job done!