Ingredients
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175 g icing sugar
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1 x 200 g pack chocolate chunk cookies
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9 regular-sized marshmallows
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black writing icing
Instructions
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Mix icing sugar with a few teaspoons of water in a bowl until smooth and thick.
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Place cookies on a tray as the base.
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Set one marshmallow on top of each cookie and gently press it down.
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Spoon icing over each marshmallow, letting it drip slightly over the cookie.
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Allow icing to settle and form ghostly drips.
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Once partly dry, draw ghost faces with black writing icing.
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Let cookies rest until the icing sets completely.
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Serve immediately or store in an airtight container for up to two days.
Notes
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If icing becomes too runny, add more icing sugar.
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For a fun twist, use colored icing or add edible glitter.
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Vegan versions can be made with vegan marshmallows and icing sugar.
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Use Vanilla Extract (Alcohol-Free) to flavor the icing if desired.
- Prep Time: 25 minutes