These Brownie Brittle Cookie Ghost Cups are quick, easy, and great for kids.
I’m not breaking out the costumes and candy corn just yet, exactly. However, I am starting to think about what kinds of fun Halloween goodies I’m planning to bake all spooky season long.
I had the idea to do something simple with a cute little ghost made out of piped cream cheese frosting. But cream cheese frosting by itself is not really much of a dessert (unless you want to eat it with a spoon; I will not judge you). Enter mini Brownie Brittle cups, the perfect bed for our adorable frosting ghosts to sit on. The second I piped in the “ghosts” and topped them with chocolate chip eyes, I felt that familiar holiday spark. You can’t help but smile just looking at them.
And they’re more than just cute! You’ve got crunchy Brownie Brittle all mashed up with rich, creamy peanut butter (already a winning combo). Then, the cream cheese frosting adds tang to contrast all of that richness. It’s a perfectly balanced bite.
So, go ahead and let these friendly little ghosts haunt your kitchen this Halloween. They’re decadent, festive, and easy to make—all the perfect qualities in a holiday treat.
Fun for all ages
Throwing a Halloween party for the kids? Or maybe your little ones just really want to help out with something in the kitchen? These ghost cups are perfect. Let the kids add the chocolate chip eyes and mouth to each ghost for the finishing touch. If you’ve got older kids, they can even pipe out the frosting ghosts into each cup. It’s a fun, interactive treat that invites fun for all ages in the kitchen.
How do I store leftovers?
Keep your leftover ghost cups in an airtight container in the fridge for up to 3 days. The cream cheese frosting will stay firm and fresh that way. If you’d like to freeze them, seal them in a freezer‑safe container for up to 1 month, and thaw them overnight in the fridge before serving. These cups taste best fresh, but they hold up well for a few days.
Serving suggestions
What’s Halloween without a treat platter full of fun, creative sweets? Add these adorable little ghost cups to a tray along with some Mini Pumpkin Cheesecake Jack-O’-Lanterns, Paleo Witch Finger Cookies, and Pumpkin Edible Cookie Dough Cups with Kettle Corn. Your spooky soirée will be the talk of the town!
Ingredients
- 1/4 cup natural peanut butter
- 2 tablespoons brown sugar packed
- 2 tablespoons white sugar
- 1 egg white
- 1/8 teaspoon vanilla extract
- 3/4 cup chocolate chip Brownie Brittle crushed into crumbs
- 1/4 teaspoon baking powder
- 1/8 teaspoon salt
Cream Cheese Frosting:
- 1/4 cup butter at room temperature
- 1/2 cup reduced-fat cream cheese softened
- 1 teaspoon vanilla extract
- 1 cup confectioners' sugar sifted
- Mini chocolate chips for decorating
Instructions
- Preheat your oven to 350°F and spray a mini muffin tin with cooking spray. Set aside.
- In a large bowl, beat together the peanut butter, brown sugar, and white sugar using an electric hand mixer until smooth and fluffy. Then, add in the egg white and vanilla extract and beat again until it’s well combined.
- Add the crushed Brownie Brittle, baking powder, and salt into the peanut butter/sugar mixture. Stir well until it forms into a ball.
- Divide the dough among the muffin tin in 1-tablespoon-sized balls and press down and around the sides, so that it forms a little cup.
- Bake the cups for 10-12 minutes, or until the edges just begin to crisp up and brown. Your cookie cups will puff up when baking. Quickly press them in with your finger, or a spoon, to reform the cup as soon as they are out of the oven.
- Let the cups cool in the muffin tin for 10 minutes, and then transfer to a rack. Let cool completely before filling.
- While the cups cool, make the cream cheese frosting.
- In a large bowl, beat together the softened butter and cream cheese until light and fluffy.
- Stir in the vanilla extract and beat again.
- Then, turn the beater down to low speed and add in the sifted confectioners' sugar gradually. Once all of the sugar has been added, turn the beater back up to high speed, and beat again until light and fluffy, about 2-3 minutes.
- Spoon the cream cheese icing into a piping bag and fill the cookie cups. Use the mini chocolate chips to create the ghost faces.
Nutrition Info:
Nutrition information are estimates only and may vary based on the specific brands, ingredients, and portion sizes you use. This data is provided for informational purposes only.
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