Easy S’mores Ghost Cookies

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These S’mores Ghost Cookies do the decorating themselves! With just 5 ingredients these easy Halloween cookies can be on the table in 20 minutes!

Course Cookies, Desserts

Prep Time 10

Cooling and Eyeballing 5

Servings cookies

Calories 141kcal

Author Sarah Penrod

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

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.

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.