Nutter Butter Ghost Cookies

Directions

1. Melt 1 cup white chocolate chips. You can do this in a microwave-safe bowl in short bursts or in a double boiler. Avoid overheating to prevent scorching.
2. Dip the top three-quarters of each Nutter Butter cookie into the melted white chocolate. Use a butter knife to help coat evenly if needed.
3. Place the dipped cookies on a cooling rack to let excess chocolate drip off. Then transfer them to a parchment-lined sheet to set completely.
4. Once the white chocolate has hardened, snip the tip off a tube of black decorating frosting to create a very small opening.
5. Pipe two small dots for eyes and a wavy mouth on each ghost. Alternatively, you can use a toothpick to dot on melted chocolate or black gel frosting.
6. Let the frosting set completely before serving.