Preheat the oven to 350 F and line a cookie sheet with parchment paper.

In a large bowl with an electric handheld mixer, or in the bowl of a stand mixer with the paddle attachment, add the flour, sugar, salt, and nutmeg.  Mix on low until the ingredients are evenly distributed, about 30 seconds.

Add the butter, peanut butter, and egg yolks.  Mix on low speed until a dough begins to form.  You may need to stop the mixer and use your hands to bring it together near the end.

Roll 1 tablespoon of dough into a ball and arrange on the prepared cookie sheet about 2 inches apart. This recipe will make about 18 cookies.

Using the end of a fork, press into the top of each ball of dough, pressing them flatter and adding a cross-hatch design. Once flattened slightly, press one side of the cookie into a point, giving the cookie a ghost-like shape.

Bake the tray of cookies for 12-14 minutes and let cool on the tray for 3 minutes.  They will be very soft when you take them out of the oven, but will firm up as the rest.

After cooling on the tray, transfer to a cooling rack and let cool at least 20 minutes until they are closer to room temperature.

While the cookies cool, melt the white chocolate chips in a bowl in 30 second intervals, stirring well in between each interval. Once the white chocolate has melted, add the coconut oil and stir until melted and completely incorporated.

Dip the top side of the cooled cookie into the white chocolate mixture, letting any excess chocolate drip from the pointed end of the cookie. Place the cooke bake on the cooling rack to let the chocolate set. While the white chocolate is still soft, place three semi-sweet chocolate chips on the rounded side of the cookie, in the shape of two eyes and a mouth.

Let the chocolate firm up completely, about 30-60 minutes at room temperature or 15 in the fridge and enjoy!

These cookies will stay fresh in an air-tight container in the fridge for 7-10 days.