These S’mores Ghost Cookies might be the cutest Halloween cookies I’ve made in a long time—and this version is EASY! They’re perfect for Halloween night, spooky movie nights in October, Summerween, or anytime you’re in the mood to celebrate all things creepy.
The best part? You can go from “Cookies sound really good right now!” to a whole platter of adorable ghost cookies in about 25 minutes—with no mixing bowls required. Made with store-bought chocolate chip cookie dough, graham crackers, Hershey’s chocolate, marshmallows, and candy eyeballs, these easy Halloween cookies deliver all the gooey goodness of classic s’mores with a spooky little twist.
The construction concept: A classic s’more made with graham cracker, milk chocolate squares and a big marshmallow gets completely covered in chocolate chip cookie dough. Baking makes the magic happen. (See how it happens below!)
As the cookies bake, the marshmallow melts and pushes its way through a little opening in the top of the cookie dough, creating a gooey white ghost emerging from each cookie! Add a couple of candy eyeballs while the marshmallow is still warm, and suddenly your s’more is haunted!
These easy Halloween ghost cookies require no cookie cutters, no royal icing and basically no decorating skills whatsoever. They’re gooey, chocolatey, and perfect for October baking with the kids.
Jump to:
Ingredients for S’mores Ghost Cookies
You only need five ingredients to make these easy Halloween cookies.
- Graham Crackers
- Milk Chocolate Bars
- Large Marshmallows
- A log of store-bought chocolate chip cookie dough
- Eyeball Candy Sprinkles
See recipe card for quantities.
Instructions
- Step 1: Cut the log of cookie dough into 1/2 inch coins. I recommend 6 per baking sheet.
- Step 2: Roll the cookie dough with rolling pin into a large patty that will fit over the smores build.
- Step 3: Each cookie build is 1 graham cracker, 2 squares of chocolate, 1 marshmallow, topped with thinly rolled out cookie dough, and pinch a hole for the marshmallow to leak out.
- Step 4: Cook in a preheated oven at 350° for 12- 14 minutes. Remove from oven, cool slightly, then apply the googly eyes on the melted marshmallow to adhere.
How to Make S’mores Ghost Cookies
Preheat the oven to 350°F.
Line a baking sheet with parchment paper or a silicone baking mat.
I recommend baking six cookies per baking sheet. These cookies need plenty of room around them because the chocolate chip cookie dough will spread as it bakes.
1. Build the S’more
Place one graham cracker square on your prepared baking sheet.
Top the graham cracker with two rectangles of Hershey's chocolate.
Place one large marshmallow upright on top of the chocolate.
At this point, you'll have a tiny s’mores tower.
2. Roll Out the Cookie Dough
Take a portion of refrigerated chocolate chip cookie dough and flatten or roll it into a thin circle.
The circle needs to be large enough to drape over the entire graham cracker, chocolate and marshmallow stack.
Don't make it so thin that it tears everywhere, but remember that refrigerated cookie dough will spread significantly as it bakes.
3. Cover the S’more
Place the chocolate chip cookie dough over the top of the s’more.
Gently bring the dough down around all sides of the graham cracker.
Use your fingers to seal the cookie dough around the entire base, enclosing the graham cracker, chocolate and marshmallow inside.
You'll end up with what looks like a little cookie dough mountain.
And yes, it looks slightly strange at this point. Trust the process.
4. Make an Opening for the Ghost
This is the important part.
Using your finger, make a small rip or opening in the cookie dough directly over the top of the marshmallow.
You aren't trying to completely expose the marshmallow. You're simply creating a weak spot in the dough.
As the cookie bakes and the marshmallow expands, it can push through this opening instead of remaining completely trapped underneath the cookie dough.
That's how you get the ghost!
5. Bake
Bake the S’mores Ghost Cookies at 350°F for 12–14 minutes.
The chocolate chip cookie dough should be baked and lightly golden while the marshmallow pushes through the opening in the top.
Meanwhile, the Hershey's chocolate underneath becomes wonderfully melty against the graham cracker.
6. Add the Ghost Eyes
Remove the cookies from the oven and allow them to cool just slightly.
While the exposed marshmallow is still soft and warm, carefully add two candy eyeballs to each ghost. Press the eyes gently into the marshmallow so they stay in place.
Don't wait until the marshmallow has completely cooled or it will be more difficult to get the eyeballs to stick.
7. Cool Completely
Allow the cookies to cool completely before serving.
As they cool, the cookie will firm up enough to pick up while the inside remains full of chocolate, graham cracker and marshmallow.
Tips for Perfect S’mores Ghost Cookies
Keep the Cookie Dough Thin
There is a lot happening inside these cookies. If you use an enormous amount of cookie dough, the finished cookie can become unnecessarily heavy and the marshmallow may have trouble escaping through the top.
Flatten the dough into a relatively thin circle before covering the s’more.
Seal Around the Bottom
Use your fingers to seal the chocolate chip cookie dough around the graham cracker.You want the dough to form one continuous covering rather than simply balancing it over the top.
Don't Forget the Opening
Give the marshmallow somewhere to escape. A small opening directly over the top of the marshmallow helps create the ghost effect while the cookies bake.
Bake Six Cookies Per Sheet
These need room. Limit each standard baking sheet to about six cookies so the dough can spread without your ghosts becoming one enormous haunted cookie commune.
Add the Candy Eyes While the Marshmallow Is Warm
The marshmallow itself acts like glue. Press the candy eyeballs gently into the warm marshmallow shortly after the cookies come out of the oven.
Links to Specialty Ingredients
I found the candy googly eyes here. <---------
(Links are affiliate links to products we think are helpful and we may receive a small commission, at no cost to you, if purchased.)
How to Store S’mores Ghost Cookies
Allow the cookies to cool completely before storing. Place them in an airtight container at room temperature, with parchment or wax paper between layers if necessary.
Because marshmallow naturally becomes sticky over time, these cookies are at their prettiest and best during the first couple of days.
Top Tip
On a standard baking sheet we found 6 smores cookies to be the perfect number of cookies to attempt at one time. We baked the full 14 minutes, (though oven temperatures do vary from home to home) for perfect spread and crunch.
Related
Looking for other recipes like this? Try these:
Easy S’mores Ghost Cookies
Equipment
Ingredients
- 1 pan spray
- 1 standard log of refrigerated chocolate chip cookie dough approximately 16.5 oz
- 6 graham crackers broken in half to make 12 squares
- 2 Hershey’s Milk Chocolate bars broken into 24 rectangles
- 12 jumbo marshmallows
- 24 candy eyeballs
Instructions
- Preheat the oven to 350°F. Line a baking sheet with parchment paper or spray lightly with pan spray.
- Arrange 6 graham cracker squares on the baking sheet, leaving plenty of space between each cookie.
- Place 2 rectangles of Hershey's chocolate on top of each graham cracker square.
- Place 1 large marshmallow on top of each piece of chocolate.
- Cut off a portion of refrigerated chocolate chip cookie dough and roll or flatten it into a thin circle large enough to cover one entire s’more.
- Place the flattened cookie dough over the graham cracker, chocolate and marshmallow stack. Bring the dough down around the sides and use your fingers to seal it around the graham cracker, forming a small mound or mountain.
- Use your finger to make a small rip or opening in the cookie dough directly over the top of the marshmallow. This gives the marshmallow a place to expand through the dough while baking.
- Repeat with the remaining cookies.
- Bake at 350°F for 12–14 minutes, until the chocolate chip cookie dough is baked and the marshmallow has pushed through the opening in the top.
- Remove the baking sheet from the oven and allow the cookies to cool slightly.
- While the exposed marshmallow is still warm and soft, press 2 candy eyeballs gently into each marshmallow to create the ghost face.
- Allow the cookies to cool completely before serving.
Notes
- Don't skip the opening in the dough. The little rip above the marshmallow allows it to expand through the chocolate chip cookie dough and creates the ghost effect.
- Don't overcrowd the pan. Bake approximately six cookies per standard baking sheet so the chocolate chip cookie dough has room to spread.
- Add the eyes while the marshmallow is warm. Once the marshmallow cools and firms up, the candy eyeballs will be harder to attach.
- Cookie yield will depend on the size of your package of refrigerated cookie dough and how much dough you use to cover each s’more.
Leave a Reply