1 (2.8 ounce) milk chocolate English toffee candy bar (such as a Heath® Bar)
½ cup chocolate chips
1 (8 ounce) package cream cheese, softened
48 mini chocolate chips
Preheat oven to 350°F. Spray 1 (24-count) mini muffin pan generously with no-stick spray. Cut sugar cookie dough into 12 slices, then cut each slice in half and roll into balls. Place each ball in wells of pan.
Bake 8-10 minutes or until tops are lightly browned. Let cool in pan 5 minutes; transfer to a baking rack to cool completely.
Meanwhile, chop and combine English Toffee Cheese Ball Mix packet 2 and candy bar, set aside.
In small microwave-safe bowl, microwave chocolate chips on HIGH until melted and smooth, about 30-45 seconds. Dip top rim of cookie cups in melted chocolate, then dip in candy topping. Chill 5 minutes.
In medium bowl, combine cream cheese and English Toffee Cheese Ball Mix packet 1; vigorously mix until well combined. Transfer into a resealable storage bag and cut off the corner. Pipe onto top of chilled cookie cups and circle the frosting to make a ghost shape. Place two mini chocolate chips on each cup to create eyes.