Nutter Butter Halloween Cookies

To Prep:

1. Line a large baking sheet with parchment paper, wax paper, or silicone baking mat.
2. Melt white chocolate candy coating according to package directions. I usually do this in a microwave-save bowl, heating in 20 second intervals, stirring between, until melted and smooth.

To Make Nutter Butter Ghosts:

1. For ghosts, only dip about 2/3 of the one side, leaving 1/3 un-dipped at the bottom. Place the dipped cookies on a wire rack to allow any excess candy to drip away.
2. Make a small batch of melted white chocolate and scoop into a ziplock bag with the corner cut, or a disposable piping bag.
3. Use the melted chocolate to pipe a wavy line along the bottom of where you dipped the cookies, so it looks like a floating ghost.
4. Place 2 mini chocolate chips in the still-wet white chocolate coating, to be the ghost's eyes.
5. Place 1 mini chocolate chips as the ghost's mouth.

To Make Nutter Butter Mummies:

1. Dip one entire face of the cookie into the melted white chocolate.
2. Allow the coating to dry completely.
3. Make a small batch of melted white chocolate and scoop into a ziplock bag with the corner cut, or a disposable piping bag.
4. Use your piping bag to draw lines across the front of the mummy cookies, like the mummy wrappings.
5. Place 2 mini chocolate chips as eyes.