Halloween Ghost Marshmallow Cookies by @oonihq

25 min

24 servings

🧈

180 g

Salted butter

🍬

200 g

Light brown sugar

🍬

130 g

Caster sugar

🥚

1.5

Egg

🍦

5.8 g

Vanilla

🌾

320 g

Flour

🧂

4.4 g

Salt

🍫

290 g

Chocolate chips

🍫

290 g

White chocolate

🍬

Marshmallows

Black icing pen

  1. Preheat

    Preheat your oven to 200°C (180°C Fan / Gas 4) or your Ooni Volt to 220°C, and line a baking tray with parchment.

  2. Beat
    • Salted butter
    • Light brown sugar
    • Caster sugar

    Beat the salted butter, light brown sugar and caster sugar for 2 minutes (at 60% speed if using the Halo Core).

  3. Add
    • Egg
    • Vanilla

    Add the egg and vanilla and mix for a further 1 minute.

  4. Add
    • Flour
    • Salt

    Add the sieved flour and salt and mix for another 1 minute.

  5. Pour
    • Chocolate chips

    Pour in the chocolate chips and mix for a final 30 seconds.

  6. Roll

    Roll the dough into 35g balls and space evenly on your trays.

  7. Bake

    Bake for 7-9 minutes for soft and chewy cookies, or 10-12 minutes for a golden crunch.

  8. Melt
    • White chocolate
    • Marshmallows

    While the cookies are cooling on a wire rack, melt the white chocolate and dip the marshmallows to cover them.

  9. Put
    • Marshmallows

    Put the dipped marshmallows in the fridge to chill.

  10. Add
    • Black icing pen
    • Chocolate chips

    Once the chocolate has set, use a black icing pen to add the ghost details.

  11. Add
    • White chocolate
    • Marshmallows

    Add a dollop of white chocolate on top of each cookie and place the coated marshmallow on top.

Halloween Ghost Marshmallow Cookies by @oonihq

25 min

24 servings

🧈

180 g

Salted butter

🍬

200 g

Light brown sugar

🍬

130 g

Caster sugar

🥚

1.5

Egg

🍦

5.8 g

Vanilla

🌾

320 g

Flour

🧂

4.4 g

Salt

🍫

290 g

Chocolate chips

🍫

290 g

White chocolate

🍬

Marshmallows

Black icing pen

Preparation Steps

  1. Step 1/11

    Preheat your oven to 200°C (180°C Fan / Gas 4) or your Ooni Volt to 220°C, and line a baking tray with parchment.

    🍳Baking tray
    📜Parchment paper

  2. Step 2/11

    Beat the salted butter, light brown sugar and caster sugar for 2 minutes (at 60% speed if using the Halo Core).

    🧈Salted butter
    🍬Light brown sugar
    🍬Caster sugar
    🥣Mixing bowl

  3. Step 3/11

    Add the egg and vanilla and mix for a further 1 minute.

    🥚Egg
    🍦Vanilla
    🥣Mixing bowl

  4. Step 4/11

    Add the sieved flour and salt and mix for another 1 minute.

    🌾Flour
    🧂Salt
    🥣Mixing bowl
    🧺Sieve

  5. Step 5/11

    Pour in the chocolate chips and mix for a final 30 seconds.

    🍫Chocolate chips
    🥣Mixing bowl

  6. Step 6/11

    Roll the dough into 35g balls and space evenly on your trays.

    🍳Baking tray

  7. Step 7/11

    Bake for 7-9 minutes for soft and chewy cookies, or 10-12 minutes for a golden crunch.

    🍳Baking tray

  8. Step 8/11

    While the cookies are cooling on a wire rack, melt the white chocolate and dip the marshmallows to cover them.

    🍫White chocolate
    🍬Marshmallows
    ✨Wire rack
    Skewer or fork (for dipping marshmallows)

  9. Step 9/11

    Put the dipped marshmallows in the fridge to chill.

    🍬Marshmallows

  10. Step 10/11

    Once the chocolate has set, use a black icing pen to add the ghost details.

    Black icing pen
    Black icing pen

  11. Step 11/11

    Add a dollop of white chocolate on top of each cookie and place the coated marshmallow on top.

    🍫White chocolate
    🍬Marshmallows

Composition

Ingredients

Types

Dairy, Sweeteners, Eggs, Spices, Grains, Sweets, Decoration

Ingredients

Salted butter, Light brown sugar, Caster sugar, Egg, Vanilla, Flour, Salt, Chocolate chips, White chocolate, Marshmallows, Black icing pen

Notes

Flour (sieved), Chocolate chips (or chopped chocolate), Marshmallows (one per cookie, amount not given), Black icing pen (for the ghost face details, not an edible ingredient amount)

Allergens

Milk, Eggs, Gluten, Soy

Dietetics

Dietary regimen

to inform

Calories

185 kcal

Macro nutrients

Protein: 2.1g, Carbohydrates: 25g, Fat: 8.5g, Fiber: 0.5g, Sugars: 17g

Nutritional Information

Minerals

Calcium: 25mg, Iron: 0.6mg, Sodium: 95mg, Potassium: 55mg

Vitamins

Vitamin A: 70mcg, Vitamin D: 0.1mcg

Preparation

Time Information

Preparation

15 minutes

Cooking

10 minutes

Overall

25 minutes

Difficulty

Level

Medium (2/4)

Steps

11 steps

Equipments

Utensils

Mixing bowl, Sieve, Baking tray, Parchment paper, Wire rack, Skewer or fork (for dipping marshmallows), Black icing pen

Appliances

Oven

Type

Type

Type Of Dish

Dessert, Snack

Occasions

Halloween, Movie night

Origin

Source

Platform

instagram

Original Creator

@oonihq

Origin

Cuisine

American

Geographic

to inform

Various

Aspect

Texture

Soft, Chewy, Gooey, Crunchy

Flavors

Sweet, Chocolatey, Buttery, Vanilla

Other

Price

Low

Recommended Preservation

room temperature

Preservation Infos

room temperature : 3-4 days (store in an airtight container,keep away from direct sunlight and heat), fridge : up to 1 week (store in an airtight container to keep marshmallow topping firm), freezer : up to 2 months (freeze plain baked cookies without the marshmallow topping,wrap tightly or use an airtight container,add marshmallow topping fresh after thawing)