Spooky Ghost Marshmallow Cookies Recipe
Create a spooky and delicious treat with these dairy-free Spooky Ghost Marshmallow Cookies. Perfect for Halloween or any fun occasion, these chocolatey cookies are topped with airy cocoa frosting and adorable marshmallow ghosts decorated with melted white and dark dairy-free chocolates. Crispy edges with a soft center and a touch of sweet whimsy make these cookies a crowd-pleaser.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Total Time: 50 minutes
- Yield: 6 cookies 1x
- Category: Baking
- Method: Baking
- Cuisine: American
- Diet: Vegan
Ingredients
Scale
Cookies
- 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
Frosting
- 100 g dairy-free block butter
- 150 g icing sugar
- 50 g cocoa powder
- 30 ml aquafaba
Marshmallow Ghosts Decoration
- Large vegan marshmallows
- 100 g dairy-free white chocolate
- 20 g dairy-free dark chocolate
Instructions
- Make Cookies: Whip the cubed dairy-free butter and caster sugar together until creamy and light. Add the vanilla extract and dairy-free milk, mixing until combined. Sift in the plain flour, cocoa powder, baking powder, and bicarbonate of soda. Gently fold in the dairy-free white chocolate chips. Divide the dough and roll into six equal balls, then flatten each slightly to prepare for baking.
- Bake and Shape: Preheat your oven to 180°C (350°F). Place the flattened cookie dough balls onto a lined baking tray and bake for 12-15 minutes until set. While the cookies are still warm, use a round cutter to gently scoop the centers to perfect the circular shape. Allow cookies to cool completely on a wire rack.
- Make Frosting: Whip the dairy-free block butter until smooth and creamy. Gradually add the icing sugar and cocoa powder, mixing thoroughly. Pour in the aquafaba and whisk on high speed until the frosting is light, airy, and fluffy, perfect for piping.
- Make Marshmallow Ghosts: Melt the dairy-free white chocolate in a bain-marie (double boiler) until smooth. Insert toothpicks into large vegan marshmallows and drizzle the melted white chocolate over them to create a ghostly effect. Place marshmallows on parchment and freeze for 2-4 minutes to set firmly.
- Assemble: Pipe a generous amount of cocoa frosting onto each cooled cookie. Drizzle additional melted white chocolate over the tops for extra decoration. Place a marshmallow ghost upright in the center of each cookie. Melt the dairy-free dark chocolate and use it to pipe three small dots on each marshmallow ghost to form eyes and a mouth, completing the spooky look.
Notes
- Use vegan and dairy-free ingredients to keep this recipe completely plant-based.
- Work quickly when shaping cookies warm to get a perfect round shape.
- If you don’t have aquafaba, you can substitute with a vegan meringue powder or skip it for a less airy frosting.
- Ensure the marshmallows are vegan to keep the recipe suitable for plant-based diets.
- Freezing the marshmallows with melted chocolate ensures the chocolate sets quickly and sticks well.
- Store cookies in an airtight container at room temperature for up to 3 days or refrigerate for longer freshness.
Keywords: Halloween cookies, dairy-free cookies, vegan marshmallow cookies, spooky treats, cocoa cookies, festive baking
