Dessert

Spooky Ghost Marshmallow Cookies Recipe

ByRita Bennet October 19, 2025October 19, 2025

Introduction

These Spooky Ghost Marshmallow Cookies are a fun and festive treat perfect for Halloween or any spooky celebration. Dairy-free and vegan-friendly, they combine rich chocolate cookies, fluffy marshmallow ghosts, and creamy frosting for a delightful bite.

The image shows several dark brown chocolate cookies on a white marbled surface, each topped with a swirl of rich, dark chocolate frosting. On top of the frosting sits a small white ghost-shaped figure made of a smooth, creamy substance, with small dark chocolate dots for eyes and mouth, giving it a surprised look. White icing drips down from the ghost onto the frosting, adding a glossy texture. Around the cookies are small white and dark chocolate pieces scattered lightly on the surface, dusted with powdered sugar. In the background, a glass jar of milk is slightly blurred, complementing the cookies. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

115 g dairy-free butter (cubed)
140 g caster sugar

1 teaspoon vanilla extract
30 ml dairy-free milk

210 g plain flour
50 g cocoa powder

3/4 teaspoon baking powder
1/4 teaspoon bicarbonate of soda
30 g dairy-free white chocolate chips

100 g dairy-free block butter
150 g icing sugar
50 g cocoa powder

30 ml aquafaba
Large vegan marshmallows
100 g dairy-free white chocolate

20 g dairy-free dark chocolate

Instructions

Step 1: Make the cookies by whipping the cubed dairy-free butter and caster sugar together until creamy. Add the vanilla extract and dairy-free milk, mixing well.
Step 2: Sift in the plain flour, cocoa powder, baking powder, and bicarbonate of soda, then fold into the wet ingredients. Stir in the dairy-free white chocolate chips. Roll the dough into 6 balls and flatten them slightly.

Step 3: Bake the cookies at 180°C for 12-15 minutes. While still warm, use a round cutter to gently shape them into perfect circles. Allow to cool completely.
Step 4: Prepare the frosting by whipping the dairy-free block butter until smooth. Gradually add the icing sugar and cocoa powder, then pour in the aquafaba and whip on high speed until light and airy.
Step 5: Create the marshmallow ghosts by melting the dairy-free white chocolate in a bain-marie. Drizzle the melted chocolate over large vegan marshmallows placed on toothpicks, then freeze for 2-4 minutes to set.

Step 6: Assemble the cookies by piping the chocolate frosting onto each one. Drizzle with more melted white chocolate and place a marshmallow ghost in the center. Finally, melt the dairy-free dark chocolate and pipe three dots on each ghost for eyes and a mouth.

Tips & Variations

Use chilled dough for easier shaping and better cookie texture.
Swap aquafaba for vegan cream cheese to create a different frosting flavor.

Decorate ghosts with food-safe edible markers instead of dark chocolate for faster decorating.

Storage

Store the assembled cookies in an airtight container at room temperature for up to 3 days to keep the marshmallows fresh. For longer storage, keep unassembled cookies and frosting separately in the fridge for up to 5 days. Reheat cookies gently before decorating if desired.

How to Serve

The image shows small ghost-themed desserts each composed of three layers: the base is a dark brown, rough-textured chocolate cookie; on top of that is a swirl of smooth, rich, dark chocolate frosting; the final layer is a small, white ghost-shaped cube of creamy white chocolate or icing with melted white glaze dripping over the frosting. Each ghost has two small dark chocolate dots for eyes and an oval-shaped mouth, giving a surprised expression. The desserts are scattered on a white marbled surface dusted lightly with powdered sugar, with small chocolate pieces and white cube fragments around. In the background, there is a clear glass jar filled with milk. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make these cookies gluten-free?

Yes, replace the plain flour with a gluten-free all-purpose flour blend, and ensure your baking powder and other ingredients are gluten-free.

What can I use instead of aquafaba?

If you don’t have aquafaba, you can try using a vegan meringue powder or a small amount of plant-based milk with a stabilizer, but the frosting texture may vary slightly.