Go Back
–+ servings
Halloween Mummy Cookies

Fudgy Halloween Mummy Cookies to Wow Your Little Ghouls

These Halloween Mummy Cookies are fudgy chocolate treats, perfect for Halloween gatherings and family baking fun.
Print Recipe Pin Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Chilling Time 30 minutes
Total Time 1 hour 10 minutes
Servings: 24 cookies
Course: Desserts
Cuisine: American
Calories: 150
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookie Dough
  • 1 cup Butter Adds richness and moisture; margarine can be used as a substitute.
  • 1 cup Granulated Sugar Sweetens the cookies and contributes to texture; coconut sugar can be used.
  • 1 cup Dark Brown Sugar Adds deeper flavor and moisture; light brown sugar can be an alternative.
  • 1 large Egg Binds ingredients and adds structure; aquafaba can be used for a vegan version.
  • 1 large Egg Yolk Enriches the cookies for a fudgier texture; can be omitted.
  • 2 teaspoons Vanilla Extract Enhances flavor; use pure vanilla for best results.
  • 2 cups All-Purpose Flour Provides structure; a gluten-free blend can be used.
  • ¾ cup Cocoa Powder Gives rich chocolate flavor; Dutch-processed cocoa enhances depth.
  • 1 teaspoon Baking Powder Essential leavening agent.
  • 1 teaspoon Baking Soda Essential leavening agent.
  • ½ teaspoon Salt Balances sweetness and boosts flavor.
For the Buttercream Frosting
  • 2 cups Powdered Sugar Sweetens the buttercream; granulated sugar can be blended to create your own.
  • ½ cup Milk Adds moisture; any plant milk can be used for a dairy-free version.

Equipment

  • mixing bowl
  • Electric mixer
  • Cookie scoop
  • baking tray
  • Piping bag

Method
 

Directions
  1. Prepare Butter: Melt the butter in a saucepan over low heat until liquefied. Allow to cool to room temperature.
  2. Mix Sugars: Combine cooled butter with granulated and dark brown sugars. Beat on medium speed until light and fluffy, about 2-3 minutes.
  3. Add Wet Ingredients: Mix in the egg, egg yolk, and vanilla extract until smooth and well-blended.
  4. Combine Dry Ingredients: Whisk together flour, cocoa powder, baking powder, baking soda, and salt. Gradually add to wet ingredients, stirring until just combined.
  5. Chill Dough: Cover dough with plastic wrap and chill in the refrigerator for 30 minutes.
  6. Preheat Oven: Preheat the oven to 350°F (175°C) and line baking trays with parchment paper.
  7. Scoop Cookies: Form balls of dough and place them on the baking tray, spaced about 2 inches apart. Flatten slightly.
  8. Bake: Bake for approximately 9-10 minutes until edges are set and centers are slightly soft.
  9. Cool Cookies: Allow to cool on trays for 3 minutes, then transfer to a wire rack to cool completely.
  10. Make Buttercream: Beat together powdered sugar, room temperature butter, vanilla extract, and milk until creamy and spreadable.
  11. Decorate: Pipe buttercream onto cooled cookies in zigzag patterns and add candy eyes.

Nutrition

Serving: 1cookieCalories: 150kcalCarbohydrates: 20gProtein: 1gFat: 7gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 20mgSodium: 100mgPotassium: 50mgFiber: 1gSugar: 10gVitamin A: 200IUCalcium: 10mgIron: 1mg

Notes

Ensure melted butter cools to prevent cooking the eggs and maintaining a fudgy texture. Chill the dough to retain shape during baking.

Tried this recipe?

Let us know how it was!