eanut Butter Ghost Cookies

These spooky peanut butter ghost cookies are as fun to make as they are to eat!

Hard

Our own summary of the original by Karen's Kitchen Stories — the full post and photos live at karenskitchenstories.com.

These peanut butter ghost cookies start with a soft peanut butter cookie sandwich filled with a creamy peanut butter-honey filling. Each sandwich is dipped in vanilla candy coating and given chocolate chip eyes for a cute ghostly look. Perfect for Halloween parties or a festive treat.

Directions

Preheat your oven to 350°F.

In a stand mixer fitted with the paddle attachment, combine 6 tablespoons softened butter, 1/3 cup creamy peanut butter, 1 cup granulated sugar, 1/4 teaspoon baking soda, and 1/4 teaspoon Diamond Crystal kosher salt (or 1/8 teaspoon table salt). Mix on low speed.

Increase speed to medium and beat for 5 minutes until the mixture is fluffy and pale.

Gradually add the lightly beaten egg white in four additions, mixing well after each.

Add 9 ounces (2 cups) sifted all-purpose flour and mix on low until fully incorporated.

Form the dough into a ball and divide it into two pieces.

Roll each piece between two sheets of parchment paper to 1/8-inch thickness. Use oblong or round cookie cutters to cut shapes. Place cutouts on parchment-lined baking sheets, spacing them about 1/4 inch apart.

Bake one sheet at a time for 12 to 15 minutes.

Let cookies cool on the baking sheet for 10 minutes, then transfer to a wire rack to cool completely.

For the filling, combine 6 tablespoons room-temperature butter, 1/3 cup creamy peanut butter, 1 tablespoon honey, 1 teaspoon vanilla extract, and 1/4 teaspoon Diamond Crystal kosher salt (or 1/8 teaspoon table salt) in the stand mixer bowl. Mix with the paddle attachment until combined.

Slowly add 4 ounces (1 cup) confectioners' sugar and beat on medium speed for about 5 minutes until light and airy.

Fit a pastry bag with a 1/2-inch tip and fill with the peanut butter filling. Pipe about 2 teaspoons onto one cookie, then top with another cookie to form a sandwich.

Refrigerate the sandwich cookies until the filling is set.

Melt 8 ounces vanilla candy coating melts in a double boiler, stirring until smooth.

Line a baking sheet with parchment or wax paper.

Using tongs, dip each sandwich cookie into the melted coating, letting excess drip off.

Place the coated cookie on the prepared sheet and immediately press two mini chocolate chips into the coating for eyes.

Refrigerate the assembled cookies for 15 minutes to set the coating.