Halloween is the perfect excuse to get a little playful in the kitchen, and I’ve got just the treat for you: my iconic brown butter chocolate chip cookies… but make them spooky! These cookies are already legendary—soft, chewy, with that irresistible nutty flavor from brown butter—but this year, we’re taking them to the next level. Think ghost marshmallows dipped in white chocolate with cute little spooky faces, perched atop warm cookies. Trust me, they’re not just adorable—they’re dangerously delicious.
If you’re ready to wow your friends, family, or just treat yourself, let’s get baking!

Ingredients:
Butter:
Brown butter is truly the star of this recipe. Melting it down until golden brown gives it this toasty, nutty aroma that you can smell from across the kitchen—it’s magic in liquid form. It adds so much depth to the cookie dough, making every bite taste richer and more flavorful. Honestly, once you start baking with brown butter, there’s no going back.Sugars (Brown + Granulated):
The mix of brown sugar and granulated sugar is what gives these cookies their perfect balance. Brown sugar adds that signature chewy texture and a deep caramel flavor, while granulated sugar helps the cookies spread just enough. Together, they create that classic crisp edge with a soft and gooey middle. It’s the ultimate cookie combo.Egg + Egg Yolks:
Eggs are the backbone of cookie dough—they bind everything together, add moisture, and give structure. The extra egg yolks in this recipe make the cookies super tender and rich, like bakery-style cookies that melt in your mouth. They also help the dough stay thick and chewy instead of flat. Basically, yolks = magic in cookie form.Vanilla Extract:
Vanilla may seem simple, but it’s the flavor booster that ties everything together. Without it, the cookies would taste a little flat and overly sweet. Just a tablespoon transforms the dough into something warm and cozy, enhancing the chocolate and brown butter notes. It’s the unsung hero of baking.Flour:
Flour is the foundation—it gives the cookies their shape and structure. Too much flour and you’ll end up with dry, cakey cookies; too little and they’ll spread into puddles. This recipe uses just the right amount to keep them soft in the middle with slightly crisp edges. It’s the balancing act that makes them perfect.Baking Powder:
Baking powder is what helps these cookies puff up just enough while baking. It reacts with the brown sugar to give a nice golden color and adds a subtle lift. Without it, the cookies would be dense and heavy. Think of it as the secret science behind the chew.Salt:
A pinch of salt is non-negotiable in cookies—it balances out all the sweetness and enhances every flavor. It brings out the nuttiness of the brown butter and the richness of the chocolate. Without it, the cookies would taste one-dimensional. Sweet needs salty, always.Cornstarch (Optional):
Cornstarch is a fun little trick I use when I want cookies to be extra soft and pillowy. It helps tenderize the dough without making it cakey. Even though it’s optional, it’s one of those small things that makes a big difference in texture. If you love super gooey cookies, don’t skip it.Chocolate Chips + Dark Chocolate:
This cookie is all about chocolate overload. Semi-sweet chocolate chips give you little bursts of sweetness in every bite, while chunks of dark chocolate melt into puddles for that dramatic, gooey effect. Using both makes the cookies taste layered and indulgent instead of one-note. Basically, more chocolate = happier cookies.Flakey Salt (Optional):
That final sprinkle of Maldon salt on top is the cherry on the sundae. It makes every bite pop with a little crunch of salt against the sweetness. Plus, it looks gorgeous—like a bakery cookie straight out of a display case. Sweet + salty always wins.Marshmallows + White Chocolate + Black Icing:
This is where the Halloween magic happens. Marshmallows dipped in white chocolate turn into little ghost caps, and a quick doodle with black icing gives them personality. Once you press them onto the cookies, they look like melty, spooky ghosts—adorable and delicious. It’s the easiest way to turn a classic cookie into a festive showstopper.
Why You’ll Love This Recipe
-
Soft, chewy, and gooey: Thanks to brown butter and extra yolks, these cookies are ridiculously tender.
-
Spooky fun: Ghost marshmallows make them a festive Halloween treat.
-
Crowd-pleaser: Perfect for parties, school events, or just a cozy night in.
-
Customizable: Add nuts, more chocolate, or try different spooky decorations!
Equipment Needed
-
Saucepan – to brown the butter
-
Mixing bowls – for wet and dry ingredients
-
Whisk – to combine dry ingredients
-
Spatula – to fold ingredients without overmixing
-
Cookie sheet – for baking
-
Parchment paper – prevents sticking
-
Cookie scoop – for uniform cookies
-
Microwave-safe bowl – to melt white chocolate
-
Spoon or piping bag – to draw ghost faces
Substitutions & Modifications
-
Butter: Can use melted unsalted butter if in a crunch for time! But brown butter is preferred for flavor.
-
Flour: Gluten-free flour blend works 1:1.
-
Chocolate: Swap semi-sweet for milk or dark chocolate if desired.
-
Marshmallows: Use vegan marshmallows for a dairy-free option.
-
Sugar: Coconut sugar can replace brown sugar for a different caramel note.

Spooky Ghost Chocolate Chip Cookies – The Perfect Cookie for Halloween!
Ingredients
For the Cookies
- 1 cup cold unsalted butter 2 sticks
- 1 ¼ cups brown sugar
- ⅓ cup granulated sugar
- 1 large egg
- 2 egg yolks
- 1 tbsp vanilla extract
- 2 ¼ cups all-purpose flour
- 1 tsp baking powder
- ½ tsp salt
- ½ tsp cornstarch optional, for extra soft cookies
- 1 ½ cups semi-sweet chocolate chips
- ½ cup coarsely chopped dark chocolate
- 1 tbsp Maldon flakey salt optional, for topping
For the Ghost Marshmallows
- 18 marshmallows
- 2 cups white chocolate candy melts
- Black icing
Instructions
- Preheat oven: 350°F (175°C) and line cookie sheets with parchment paper.
- Brown the butter: In a saucepan over medium-low heat, melt butter. Continue to cook, swirling occasionally until it turns golden brown with a nutty aroma. Remove and let cool for 5 minutes.
- Mix sugars and butter: Combine brown sugar, granulated sugar, and browned butter in a large bowl until smooth.
- Add eggs & vanilla: Stir in egg, yolks, and vanilla until creamy.
- Incorporate dry ingredients: Whisk flour, baking powder, and salt in a separate bowl. Gradually mix into wet ingredients until just combined.
- Fold in chocolate: Gently fold in chocolate chips and chopped dark chocolate.
- Chill dough: Cover and refrigerate 30 mins.
- Form dough balls: Scoop and roll dough into balls; place on prepared sheets.
- Bake: 10–12 minutes until edges are golden but centers are slightly soft. Cool on sheet 5 minutes, then transfer to wire rack. Sprinkle with flakey salt if desired.
- Make ghost marshmallows: Melt white chocolate and dip marshmallows. Let harden, then use black icing to draw faces. Once cookies are cooled, dip marshmallow bottoms in chocolate and attach to cookie for a “melted ghost” effect.
Video
Tips & Tricks for the BEST Cookies:
-
Don’t skip chilling: It prevents cookies from spreading too much.
-
Use quality chocolate: It makes a huge difference in flavor.
-
Brown butter carefully: Watch closely; it can go from nutty to burnt quickly.
-
Decorating marshmallows: Work quickly with chocolate; if it hardens too fast, reheat gently.
Frequently Asked Questions
Can I make the cookie dough ahead of time?
Yes! Chill up to 24 hours for the best flavor and texture.
Can I freeze the baked cookies?
Absolutely! Wrap in plastic and freeze for up to 3 months. Thaw at room temp.
Do I have to use brown butter?
No, but it adds depth. Regular melted butter works in a pinch.
Can I make mini cookies?
Yes! Reduce bake time to 8–10 minutes.
Storage Instructions
-
Room Temp: Store cookies in an airtight container up to 5 days.
-
Freezer: Freeze baked cookies or dough up to 3 months.
-
Reheat: Warm cookies in a 300°F oven for 3–5 minutes for that fresh-baked feel.
More of my recipes
Do You LOVE Fall Baked Goods? Check Out MORE of my Favs:Super Easy Salted Caramel Apple Pie Bars (Only 8 Ingredients!) Brown Butter Pumpkin Cinnamon Rolls with Maple Cream Cheese Frosting Chai Spiced Banana Bread RecipeConclusion
These spooky brown butter chocolate chip cookies are my favorite Halloween treat to make with friends, family, or just for yourself (I won’t judge!). They’re soft, chewy, chocolatey, and topped with cute ghostly marshmallows that make them perfect for the season.
If you make them, tag me on Instagram @munchiesbymallory—I love seeing your spooky cookie creations! And don’t forget to check out more of my recipes for more seasonal treats. Happy Halloween! 👻







Leave a Reply