Cute Ghost Cookies - Lynn Mumbing Mejia

In a tall glass mug, add in your white chocolate and heat up in 30-second increments stirring each time until the chocolate is fully melted.
Once the chocolate is fully melted, dip each cookie about 3/4's of the way, let excess drip then place on parchment sheet lined baking sheet.
Let chocolate cool down just a little bit before adding the mini chocolate chip ghost eyes and mouths.
Place in the fridge to let cool for 1 hour or in the freezer for 20 minutes.
Serve and enjoy!