As the golden leaves flutter past the windows and the scent of cinnamon fills the kitchen, there’s one recipe I return to every October without fail Ghostly Marshmallow Sandwich Cookies. These cookies aren’t just festive; they’re downright addictive. Imagine soft sugar cookies sandwiched together with a fluffy marshmallow filling, dipped in white chocolate, and decorated with ghostly little eyes that practically wink at you from the dessert tray.
This recipe has become a fall tradition in my kitchen, especially after seeing how quickly they vanish at parties, potlucks, and cozy family nights in. If you’re looking for a spooky, sweet, and easy-to-follow Halloween dessert, you’ve found your go-to. And if you’ve already made Witches Hat Cookies with Chocolate or Glow in the Dark Halloween Sugar Cookie Cutouts, these ghostly treats will fit right into your seasonal baking lineup.
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Ghostly Marshmallow Sandwich Cookies
- Total Time: 40 minutes
- Yield: 18 sandwich cookies
- Diet: Vegetarian
Description
These Ghostly Marshmallow Sandwich Cookies are soft, spooky, and filled with marshmallow fluff. Dipped in white chocolate and decorated with ghost eyes, they’re the perfect no-fuss Halloween dessert for parties, potlucks, or cozy nights in.
Ingredients
- For the Cookies:
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional)
- For the Marshmallow Filling:
- 1 cup marshmallow fluff
- ½ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
- For Decorating:
- White chocolate chips or white candy melts
- Mini chocolate chips or black decorating gel
- Halloween-themed sprinkles (optional)
Instructions
- Preheat oven to 350°F (175°C) and line baking sheets with parchment paper.
- Whisk together flour, baking powder, and salt in a bowl.
- In a separate bowl, cream butter and sugar until pale and fluffy (about 3 minutes).
- Beat in the egg, vanilla, and almond extract.
- Gradually add the dry ingredients until a soft dough forms. Chill for 15–30 minutes if sticky.
- Roll into 1-inch balls and place 2 inches apart on prepared sheets. Flatten slightly.
- Bake for 8–10 minutes or until edges are lightly golden. Cool completely on a wire rack.
- To make the filling, beat butter and marshmallow fluff until smooth. Add powdered sugar, vanilla, and salt. Mix until airy and creamy.
- Pair up cookies by size and fill one half with marshmallow cream. Press the other half on top.
- Melt white chocolate or candy melts and dip the tops of the cookie sandwiches.
- While the chocolate is still wet, press in mini chocolate chips or dot on gel for ghost eyes. Add sprinkles if desired.
- Let set in the fridge for 10–15 minutes before serving.
Notes
Chill dough before baking for cleaner shapes. Use food gel to tint dough or decorate with Halloween colors. For gluten-free, use 1:1 GF flour; for vegan, sub vegan butter and fluff. Cookies can be frozen before decorating.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients for Ghostly Marshmallow Sandwich Cookies
These cookies use simple pantry ingredients and come together with minimal effort. Here’s your grocery list:
For the Cookies:
- 2 ½ cups all-purpose flour
- ½ teaspoon baking powder
- ¼ teaspoon salt
- 1 cup unsalted butter, softened
- 1 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- ½ teaspoon almond extract (optional, but adds warmth)
For the Marshmallow Filling:
- 1 cup marshmallow fluff
- ½ cup unsalted butter, softened
- 1 ½ cups powdered sugar
- 1 teaspoon vanilla extract
- Pinch of salt
For Decorating:
- White chocolate chips or white candy melts
- Mini chocolate chips or black decorating gel
- Halloween-themed sprinkles (optional)
Note: All ingredients listed are compatible with halal diets and beginner-friendly.
How to Make Ghostly Marshmallow Sandwich Cookies
This is a project-style recipe that’s perfect for a rainy fall afternoon. Involve the kids, get creative with the faces, and enjoy the process as much as the result.
1. Make the Sugar Cookies
Start by preheating your oven to 350°F (175°C) and lining two baking sheets with parchment paper. In a medium bowl, whisk the flour, baking powder, and salt. In a larger bowl, cream together butter and sugar until it’s pale and fluffy about 3 minutes.
Beat in the egg, vanilla, and almond extract until well combined. Slowly mix in the dry ingredients until a soft dough forms. If it feels sticky, chill for 15–30 minutes.
Roll into 1-inch balls and space 2 inches apart on the baking sheet. Flatten slightly with the bottom of a glass or measuring cup. Bake for 8–10 minutes or until the edges are barely golden. Cool completely on a wire rack.
2. Make the Marshmallow Filling
In a large bowl, beat the butter and marshmallow fluff until smooth and creamy. Add the powdered sugar, vanilla, and salt. Beat until light and airy—if it’s too loose, pop it in the fridge for 10–15 minutes.
3. Assemble the Cookie Sandwiches
Pair cookies by size and pipe or spoon a generous amount of filling onto one half. Top with the second cookie and press gently to seal.
4. Decorate with a Ghostly Flair
Melt white chocolate or candy melts in the microwave in 30-second intervals, stirring between each. Dip the top of each cookie sandwich and set it on a parchment-lined tray. While still wet, press in two mini chocolate chips or use black gel to create ghost eyes.
Feeling fancy? Add Halloween sprinkles or edible glitter for extra sparkle.
Expert Tips for Sweet Success
- Chill the dough for at least 15 minutes to prevent excessive spreading.
- Pipe the filling using a zip-top bag with the tip snipped off for a clean look.
- Flat-bottomed cookies work best for sandwiching and decorating avoid overbaking.
- Use gel food coloring in the dough for colored ghosts think pale orange or green.
- For extra crunch, sprinkle a light layer of sanding sugar before baking.
Still craving spooky sweets? Try our Pumpkin S’mores Cookies Recipe or Healthy Pumpkin Donut Holes for more fall fun.
Fun Variations to Try
Gluten-Free Ghost Cookies:
Use a reliable gluten-free 1:1 baking flour and chill longer to keep the dough from getting too soft. You won’t miss the wheat.
Vegan Marshmallow Cookies:
Sub in vegan butter and vegan-friendly marshmallow fluff. A flax egg (1 tbsp ground flax + 3 tbsp water) will bind the dough beautifully.
Spiced Fall Cookies:
Mix ½ tsp pumpkin pie spice or cinnamon into your cookie dough. It pairs perfectly with the marshmallow and gives a cozy autumn kick.
Streusel Crumble Top:
Mix ¼ cup rolled oats, 2 tbsp flour, 2 tbsp brown sugar, and 2 tbsp melted butter. Sprinkle on top of cookies before baking for texture and a bakery-style feel.
Or go full fall mode and serve with Sweet Sourdough Pumpkin Bread and warm cider.
How to Store & Freeze
Short-Term:
Store assembled cookies in an airtight container at room temp for up to 3 days. Keep them cool and dry.
Refrigerate:
Store in the fridge for up to 1 week just let them sit out for 15 minutes before serving for best texture.
Freeze for Later:
You can freeze the cookie sandwiches (before decorating) for up to 1 month. Thaw overnight in the fridge, then decorate.
Prep Ahead Tip:
Bake the cookies and make the filling up to 2 days in advance. Store separately and assemble fresh on party day.
More freezer-friendly bakes? These Cheesecake Banana Pudding Bites are perfect to stash for surprise guests.
Why You’ll Love These Ghostly Cookies
They’re spooky. They’re soft. They’re Ghostly Marshmallow Sandwich Cookies, and they’ve got that wow factor for your Halloween table without being complicated to make. Whether you’re planning a haunted house bash or a cozy night in, these cookies bring smiles, sticky fingers, and lots of happy tummies.
Plus, they’re the perfect companion to a Halloween movie marathon and a mug of hot cocoa.
Happy baking!