Melt about one cup of white chocolate candy coating as directed on the package. My favorite method is microwave melting, but using a double boiler works well too.
Dip Nutter Butter cookies into the white chocolate, one at a time. Use a spoon to turn the cookies over until completely coated with white chocolate.
Gently lift out the white chocolate coated Nutter Butter, and allow the excess chocolate to drip off. Place the coated cookie onto waxed paper.
Before the white chocolate cools, add two mini-chocolate chips for the ghost’s eyes.
Allow the cookies to cool for several hours until the chocolate is set. If you want to speed up the process, place the waxed paper on a baking sheet in the refrigerator for an hour, or in the freezer for 15 minutes.