Easy Chocolate Mummy Cookies For Halloween
Halloween chocolate mummy cookies are soft, chewy, fudgy cookies with yummy white frosting drawn in strips to look like mummy bandages. They’re super easy to make, adorable, delicious – and perfect for Halloween parties or Halloween night!
Do you need a quick and easy Halloween-themed cookie for your next Halloween party (or just for fun)?
Well, if you do, I have you covered!
These Halloween mummy cookies will be just the thing. They’re cute and easy to make, but even more important, they are just as delicious as they are cute!
These fudgy chocolate cookies are decorated with strips of vanilla buttercream frosting and candy eyes to make them into yummy mummy cookies for Halloween.
Their addictive, soft, fudgy texture makes them a hit at parties or family Halloween movie night! And they are so quick and easy to make that they’ll quickly become your favorite Halloween treats.
The Halloween season isn’t complete without mummies! If you love mummy-themed food, check out our:
Ingredients Needed
Here’s a rundown of some of the key ingredients for this recipe. For a full list of ingredients, check out the handy printable recipe card below.
Flour – I’ve tried this recipe with unbleached flour, whole wheat flour, and gluten-free flour baking mix. It works well with all of them!
Cocoa powder – I recommend using a high-quality Dutch process cocoa powder for the best cookie flavor. In my opinion, you can’t go wrong with Ghirardelli or Modern Mountain!
Vanilla extract – I recommend using pure vanilla extract for the best flavor.
Butter – The butter is melted over low heat and then cooled. Butter is also used for the buttercream. Take the butter out of the fridge to let it come to room temperature before making the buttercream.
Candy eyeballs – I just use Wilton or other store-bought mini candy eyeballs. You can make your own, but I wanted to keep this recipe simple.
How To Make Mummy Cookies For Halloween
This fun Halloween dessert is easy to make, and you’ll love watching the transformation from chocolate cookie to spooky treat!
- Mix dry ingredients – Whisk together flour, corn starch, cocoa powder, and salt in a mixing bowl.
- Mix wet ingredients – Combine butter and sugar in a large bowl with an electric mixer until light and fluffy. Add in egg and vanilla and continue to mix until well blended.
- Add the dry mixture to the wet mixture and combine.
- Roll dough and chill – Roll dough into a log with a diameter of about 1 ½ inches. Wrap with plastic wrap, parchment paper, or wax paper and place in the refrigerator for 1 hour.
- Slice cookies – Carefully slice the dough into ¼- ½ inch slices and place on an ungreased cookie sheet.
- Bake – In preheated oven for 8-12 minutes or until set.
- Cool – Remove from oven and cool on the baking sheet for 2-3 minutes, then move them to a wire rack to cool completely.
Make The Frosting And Decorate!
- Frosting – Use an electric mixer to mix butter until light and fluffy. Add in powdered sugar a little at a time, then add in cream and vanilla and mix.
- Make Mummy Bandages – Use a piping bag to pipe frosting in strips in a crisscross pattern on each cookie, making the appearance of “mummy wrappings.”
- Add Eyes – Put a small dot of frosting on each candy eye to secure them to the cookie.
- Allow the frosting to dry, then serve your spooky treats or store them until ready to serve
Mummy Cookies Recipe Tips Expert Notes
- Although I think Dutch process cocoa powder tastes the best in this recipe, you can use any high-quality cocoa powder.
- These are not drop cookies. By rolling the dough into a log and slicing it, you should get a nice, flat surface to add mummy wrappings!
- Feel free to make cleanup super easy by lining your baking sheet with parchment paper.
Variations To Try
Want to change things up with your Halloween cookies just a tad? Try these ideas!
Frosting – Save time by using store-bought buttercream frosting instead of making your own (but I think homemade frosting tastes the best!).
Black Cocoa – If you want your cookies to be even darker, you could swap out the cocoa in this recipe for black cocoa powder. The cookies should taste about the same, but look darker or even true black, depending on the brand you use.
Gluten-free version
Subbing single gluten-free flours such as oat flour, almond flour, coconut flour, etc won’t work. You need to use a 1:1 gluten-free baking blend that’s designed as a direct substitute for all-purpose flour.
My favorite is usually King Arthur Flour Gluten-free Measure for Measure Flour because it’s got a great texture. Bob’s Red Mill Gluten-free 1:1 Baking Flour also works well if you prefer that brand.
Storage Information
Store these easy mummy cookies in a sealed, airtight container for up to 1 week in the fridge.
Freezing Info – Once these cookies are fully cooled and the frosting has dried, they can be frozen in a sealed airtight container or bag for up to 3 months.
Add to the Halloween fun with this free Halloween Bingo printable game! Just click the image to pick up your instant download! 👇👇
More Fun Halloween Ideas
- Spooky Halloween Chex Mix
- Paper Ghost Craft For Halloween
- Free Printable Halloween Bingo
- Free Halloween Scavenger Hunt
- Zombie Guts Cinnamon Rolls
Pin For Later!
Chocolate Halloween Mummy Cookies
Chocolate Halloween mummy cookies are soft, chewy, chocolatey cookies with a delicious frosting drawn on to look like a mummy. They’re super yummy and so frightfully cute that kids will LOVE them!
Ingredients
Cookies
- 2 Tbsp Corn Starch
- 2 Cups Flour
- ½ tsp Salt
- ¾ Cup Cocoa Powder
- 1 Cup Sugar
- 1 Cup Butter (softened)
- 1 Egg
- 2 tsp Vanilla
Frosting
- 8 Tbsp Butter (softened)
- 2 Cups Powdered Sugar
- 1 ½ Tbsp Heavy Cream
- ½ tsp Vanilla
- Eye Shaped Sprinkles
Instructions
- Whisk together flour, corn starch, cocoa powder, and salt.
- With an electric mixer combine butter and sugar until light and fluffy. Add in egg and vanilla and continue to mix until well blended.
- Gradually add in flour mixture, mixing well after each addition.
- Roll dough into a log with a diameter of about 1 ½ inches. Wrap with parchment or wax paper and place in the refrigerator for 1 hour.
- When ready to bake-
- Preheat the oven to 350
- Carefully slice the dough into ¼- ½ inch slices and place on a baking sheet.
- Bake for 8-12 minutes or until set.
- Remove from oven and allow to cool on the baking sheet for 2-3 minutes, remove to cooling rack to cool completely.
Frosting Directions
- In the bowl of an electric mixer mix butter until light and fluffy. Add in powdered sugar a little at a time mixing between each addition. Add in cream and vanilla and mix thoroughly.
- Using a piping bag pipe frosting in strips across the cookies creating “mummy wrappings” use a small dot of frosting on each eye sprinkle to secure them to the cookie. Continue until all cookies are decorated.
- The frosting will dry on the outside to allow for easier storage of the cookies. Place them in an airtight container until ready to serve!
