Prepare a large plate or baking sheet lined with parchment paper. Set aside.
Slice off the bottom ⅓ of each Nutter Butter Cookie.
Dip each cookie into the melted white chocolate. Set each coated cookie onto parchment paper. Place mini chocolate chips onto each cookie: use two to create eyes, or three to create eyes and a ghost mouth.
Allow to cool either on your countertop or in the refrigerator until the chocolate is set.
Notes
Makes 15 ghost cookies.These Halloween cookies are best eaten within 1 to 2 days.Storage: Store in an airtight container at room temperature for up to 5 days. Freeze: If you want to make them ahead of time, you can freeze them. Place them in an airtight container in the freezer for up to one month. Thaw in the refrigerator overnight.