Rich chocolate cookies with a chocolate fudge swirl topped with white chocolate marshmallow ghosts, these ‘cute and spooky’ vegan marshmallow ghost cookies will be a hit this Halloween!
Vegan Marshmallow Ghost Cookies
These vegan marshmallow ghost cookies may be more cute than scary, but they are scarily DELICIOUS! Super ‘easy to make’ cookies will be a hit with everyone this Halloween. Perfect for kids to get involved in making and decorating too!
You can’t go wrong with cookies, right?! They’re a dessert and sweet treat which is always a winner! These cookies are ‘Crumbl’ inspired with a thick and chewy chocolate chip cookie, topped with a thick swirl of ‘melt in the mouth’ chocolate frosting and the most adorable little marshmallow ghost with white chocolate. The combination of the chocolate cookie and chocolate frosting is heavenly. The saying ‘too much chocolate ‘ is irreverent here- haha!
What is a Crumbl cookie?
Crumbl cookies have become absolutely huge on social media from the company ‘Crumbl Cookies’. They have designed these amazing loaded, stuffed and extra cookies topped with a swirl of frosting – yum! If you don’t have a ‘Crumbl’ near you, or simply want to make your own, homemade vegan version, I have the perfect recipe for you. Check out my pervious Crumbl inspired cookies here.
Why you’ll love these cookies
- Easy to make.
- Vegan friendly.
- Simple yet effective.
- Fun to decorate.
- Delicious chocolate swirl on top.
- Great for making ahead of time.
- Full of delicious chocolate.
- Great for kids to decorate.
- Perfect for storing.
How to make vegan marshmallow ghost cookies
Cookie:
The cookie is crispy on the outside and soft on the inside. Whoever you serve these to won’t believe you actually made them!!! They taste like they have come from a bakery, they’re THAT good! You will simply have to make them to find out! You’ll begin adding the butter and sugar into a bowl and creaming together, next adding in the vanilla and milk. Sift in the flour, cocoa powder, raising agents and fold in the white chocolate chips. This will make a thick cookie dough. Scoop into balls and place on the lined baking tray, bake.
Chocolate swirl:
You’ll be tempted just to pipe this frosting into your mouth, and not on the cookie- haha! It’s truly irresistible! Cream the butter in a bowl, adding in the icing sugar and cocoa powder. Whip in the aquafaba until thick and creamy. Transfer into a piping bag and pipe a swirl on top of the cookie.
Marshmallow ghost:
The decoration of these cookies is super quick and easy. You’ll need some large vegan marshmallows, I use the large vanilla Dandies marshmallows. You’ll want to melt some dairy-free white chocolate. my favourite vegan white chocolate is Sainsburys Own Free From White Chocolate, but use any vegan white chocolate you have to hand. Coat the marshmallow in the melted chocolate and drizzle it all over the marshmallow. In order for the ghost to look like its sitting on top of the cookie, drizzle a puddle of white chocolate over the chocolate frosting then place in the marshmallow. Add 3 dots to the front of the marshmallow to resemble the ghosts eyes and mouth. Check out the photos for more reference.
Tools you’ll need to make these cookies
- A stand mixer or an electric mixer : This is very important for this recipe. This is because you will need the high speed of an electric mixer to whip up air into the cream cheese frosting and also for making the smooth cookie dough. You can make the cookie dough by hand, but when it comes to the frosting, a stand mixer or electric hand whisk is a must. I found it never yields the same result.
- Tooth picks : Using tooth picks is an easy way to help coat the marshmallow in the chocolate. Simply stick a tooth pick into the marshmallow, and drizzle the white chocolate over with a spoon, allow any excess to drip back into the bowl.
- Grease proof paper : Prevents sticking and is just a must have when it comes to baking cakes, cookies and more.
- Sieve: Best way to prevent lumps in the frosting and cookie is to sift your dry ingredients first. I have linked the sieve I use here. It’s an essential tool to have in your kitchen.
- Scales : It goes without saying, you will NEVER get a good result if you ‘wing it’ with vegan baking, or any baking in fact. I measure in grams as it is the most accurate way of measuring the mixture and ingredients for baked goods. If you are looking to get serious about baking and want to create outstanding bakes each and every time, I highly recommend investing in a set of kitchen scales! You can find the exact scales I use, linked here.
- Ice-cream scoop : I like to get my cookies equal size, so I like to use an ice-cream scoop to measure out my dough balls. Alternatively, a set of spoons will work perfectly, it just wont give you the classic ‘cookie dough ball’ look and the baked cookie may look a little less round.
- Large star tip nozzle : Pipe the swirl using a large star tip nozzle. I have linked to the one I use here.
- A round cookie cutter : There is a simple trick to getting your cookies perfectly round and that is a round cookie cutter. Make sure the cookie cutter is larger than your desired size cookie. When the cookie comes out of the oven, place the cookie cutter over the cookie and scoot it around, making it into a perfect round shape.
Wanting more cookie recipes? Check these out
Vegan Blueberry Crumbl Cookies
Easy Vegan Biscoff Crumbl Cookies
Vegan Caramel Apple Crumbl Cookies
Print
Vegan Marshmallow Ghost Cookies
- Total Time: 45 minutes
- Yield: 6 1x
- Diet: Vegan
Description
Rich chocolate cookie, chocolate fudge swirl topped with a white chocolate marshmallow, these ‘cute and spooky’ vegan marshmallow ghost cookies will be a hit this Halloween!
Ingredients
Ingredients for the cookie
- 115g of dairy-free butter (cubed)
- 140g of caster sugar
- 1 teaspoon of vanilla extract
- 30ml of dairy-free milk
- 210g of plain flour
- 50g of cocoa powder
- 3/4 teaspoon of baking powder
- 1/4 teaspoon of bicarbonate of soda
- 30g of dairy-free white chocolate chips
Ingredients for the frosting
- 100g of dairy-free block butter
- 150 of icing sugar
- 50g of cocoa powder
- 30ml of aquafaba (see notes*)
Ingredients for the marshmallow ghosts
- Large vegan marshmallows
- 100g of dairy-free white chocolate
- 20g of dairy-free dark chocolate
Instructions
Method (cookies)
- Preheat the oven to 180°C fan and line 2 baking trays with grease proof paper.
- Add the butter and sugar into a mixing bowl or the bowl of the stand mixer fitted with the paddle attachment. Whip with a hand mixer or the stand mixer until light and creamy.
- Add the vanilla and milk. Whip again until combined.
- Sift in the flour, cocoa powder, baking powder and bicarbonate of soda. Mix until just combined.
- Fold in the white chocolate chips.
- Scoop the cookie dough into 6 balls using spoons or an ice-cream scoop.
- Place the cookies on the lined tray, pressing them down slightly, leaving room in between as they will spread when baking.
- Bake in the middle of the oven for 12-15 minutes.
- Once baked, remove the trays from the oven, use a round cookie cutter to help shape the cookies. Use the cookie cutter to scoot the cookies into a circle.
- Allow the cookies to cool on the baking tray. While they’re cooling, make the frosting.
Method (chocolate frosting)
- Add the butter into a bowl and whip until smooth and creamy, either in a stand mixer with a balloon whisk attachment or using a hand held electric whisk.
- Add in the icing sugar and cocoa powder, whip until creamy.
- Pour in the aquafaba and whip on high speed until light and airy, this will take around 4-6 minutes. If its too thick, add more chunks of butter / aquafaba to get it to the right consistency.
- Transfer the frosting into a piping bag fitted with a large star tip nozzle.
- Pipe a thick swirl of chocolate frosting on top of each cookie.
Method (marshmallow ghosts)
- Fill a small saucepan 1/4 full with water and place on the hob over medium heat. Add the dairy-free white chocolate into a heat proof bowl. Place the bowl over the pan, creating a bain-marie. Allow the chocolate to melt, stirring with a heat proof spatula. Remove from the heat and allow to cool for a few minutes.
- Place the large marshmallows on some tooth picks, using a spoon to drizzle the melted chocolate over. Place the chocolate coated marshmallows onto some grease proof paper and pop into the freezer for 2-4 minutes to set.
- Drizzle some of the melted white chocolate over the chocolate frosting, and place one of the marshmallows in the middle.
- Melt some dark chocolate in the same bain-marie method, this time adding the chocolate into a piping bag, snip off the tip and pipe 3 dots on the front of the marshmallow for the ghost eyes and mouth. Serve!
Notes
To store: Store the cookies in a sealed container in the fridge. Allow to come to room temperature before enjoying. Best enjoyed within 3 days of making. Un frosted cookies can be left at room temperature for up to 2 days.
What vegan block butter to use? My favourite vegan block butters are Naturli Vegan Block and Flora Plant Block Based Alternative. Find them in most supermarkets.
What is aquafaba? Aquafaba is the water from a can/tin of chickpeas. The chickpea water or brine as it’s called, acts as an amazing egg substitute for cakes, cupcakes and delicious meringue buttercream. You can also get aquafaba in a carton for easy use.
- Prep Time: 10 minutes
- Cook Time: 12-15 minutes
- Category: cookies
- Method: Baking
- Cuisine: American
