Smooth Ghost Cookies

Preheat oven to 180°C (fan 160°C). Line two trays with baking paper.

In a bowl, beat together peanut butter, brown sugar, and caster sugar until creamy.

Add the egg and vanilla, and mix until smooth.

Stir in baking soda, salt, and flour until just combined. Stir in milk.

Roll tablespoons of dough into balls, place on trays, and flatten slightly.

Bake for 10–12 minutes, until golden around the edges but soft in the centre. Cool completely before decorating.

Place a marshmallow on top of each cookie. Microwave the cookies in 10 second bursts, until the marshmallows puff. Use your fingers to gently mould the tops into pointed “ghost” shapes.

Melt white chocolate and oil together in the microwave in 10-15 second bursts, stirring until smooth.

Drizzle the melted chocolate over one marshmallow, coaxing it to drip down the sides. Before the white chocolate sets, press on two mini chocolate chips or edible eyes. Repeat with remaining marshmallows.

Enjoy at room temperature. Store in an airtight container for up to 3 days.