Halloween Mummy Cookies Recipes

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HALLOWEEN MUMMY COOKIES



Halloween Mummy Cookies image

These coated chocolate cookies are frightfully delicious! They have been a long-time favorite in our house during the Halloween season. I found this years ago published in the local newspaper. I still have the clipping, but cannot give credit to its creator/author, as none was printed in the article. Great family-time baking project; the kids love to help form the chilled dough into the mummy shapes, with clean hands, of course! Great for Halloween, but we also use this dough for Xmas candy cane and wreath-shaped cookies, too. Have fun!

Provided by DManfredi

Categories     Desserts     Chocolate Dessert Recipes     White Chocolate

Time 1h55m

Yield 30

Number Of Ingredients 11

⅔ cup butter, softened
1 cup white sugar
2 eggs
2 teaspoons vanilla extract
2 ½ cups all-purpose flour
½ cup unsweetened cocoa powder
¼ teaspoon baking soda
½ teaspoon salt
2 (11 ounce) packages white chocolate chips, or as needed
1 ½ tablespoons solid vegetable shortening, or as needed
miniature chocolate chips

Steps:

  • Beat butter and sugar with electric mixer in a large bowl until smooth. Mix in eggs one at a time, beating the first egg in until fully incorporated before adding the second. Stir in vanilla extract.
  • Sift together flour, cocoa powder, baking soda, and salt in a bowl; stir into butter mixture. Shape dough into a log and wrap with waxed paper, parchment, or plastic wrap. Refrigerate until firm, about 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C).
  • Slice pieces off the log and shape them into narrow wedges about 3 inches long. Set cookies on baking tray. Cut more slices and pull off teaspoon-sized pieces and roll into balls; flatten and press balls onto wide ends of wedges for the mummies' "heads."
  • Bake in preheated until cookies are set and edges are dry, about 8 minutes. Let cool in pan for 1 minute; remove to wire rack to cool completely.
  • Combine white chocolate chips with vegetable shortening in a microwave-safe bowl. Heat in microwave on low until melted, 1 to 2 minutes, stirring every 20 seconds, until coating is warm and smooth. Coat the tops of each cookie with melted white chocolate using a small spatula or butter knife. Reheat white chocolate mixture in microwave for a few seconds and stir again if it becomes too thick to work with. Repeat coating remaining cookies with white chocolate.
  • Use a toothpick to score lines for "bandages" on each cookie, and place mini chocolate chips on the mummy heads for eyes.

Nutrition Facts : Calories 237.2 calories, Carbohydrate 28 g, Cholesterol 27.6 mg, Fat 13 g, Fiber 0.8 g, Protein 3.3 g, SaturatedFat 7.6 g, Sodium 105.4 mg, Sugar 19.2 g

MUMMY COOKIES RECIPE BY TASTY



Mummy Cookies Recipe by Tasty image

Here's what you need: unsalted butter, granulated sugar, large eggs, vanilla extract, all purpose flour, kosher salt, baking soda, white chocolate chip, coconut oil, small candy eyeballs

Provided by Snoop & Martha's Very Tasty Halloween

Categories     Desserts

Yield 24 cookies

Number Of Ingredients 10

1 ⅓ sticks unsalted butter, room temperature
1 cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 ½ cups all purpose flour
½ teaspoon kosher salt
¼ teaspoon baking soda
20 oz white chocolate chip, divided
2 tablespoons coconut oil, divided
48 small candy eyeballs

Steps:

  • Make the cookies: Preheat the oven to 350°F (180°C). Line 2 baking sheets with parchment paper.
  • In a large bowl, cream the butter and sugar with an electric mixer on medium speed until fluffy, 2-3 minutes. Add the eggs and vanilla and beat until creamy and fully combined, 1-2 minutes more.
  • In a medium bowl, combine the flour, salt, and baking soda. Gradually add the dry ingredients to the wet ingredients and mix on medium-low speed just until incorporated, 2-3 minutes. Refrigerate the dough for about 20 minutes, or until firm enough to handle.
  • For a mummy body, roll 1-1½ tablespoons of cookie dough into a 3-inch-long carrot shape. For a head, roll some of the dough into a ½-inch-wide ball. Stick the head onto the wider end of the body. Repeat with the remaining dough; you should have about 24 mummies total. Arrange the cookies on the prepared baking sheets, spacing evenly, then chill in the freezer for 5-10 minutes, until firm.
  • Bake the cookies for 8-9 minutes, or until set and golden brown. Remove from the oven and let cool completely, about 20 minutes.
  • Decorate the cookies: In a medium microwave-safe bowl, combine 16 ounces of white chocolate chips and 1½ tablespoons of coconut oil. Microwave in 30-second intervals, stirring between, until completely melted and smooth.
  • Using a fork, dip each cookie in the melted white chocolate to coat completely. Remove any excess chocolate by scraping the bottom of the cookie and fork against the rim of the bowl. Return the cookies to the baking sheet. Chill in the refrigerator for 20-30 minutes, or until the chocolate has hardened.
  • In a small microwave-safe bowl, combine the remaining 4 ounces of white chocolate and the remaining ½ tablespoon coconut oil. Microwave in 30-second intervals, stirring between, until completely melted and smooth. Transfer to a piping bag and cut a small hole at the tip.
  • Pipe the melted white chocolate in zigzags over the dipped cookies, starting at the top and working downward. Finish with a long X-shaped drizzle over the zig zags. Add 2 candy eyeballs to the top of each cookie. Chill in the refrigerator for 20-30 minutes, or until the chocolate has hardened.
  • Enjoy!

Nutrition Facts : Calories 83 calories, Carbohydrate 14 grams, Fat 1 gram, Fiber 0 grams, Protein 1 gram, Sugar 5 grams

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