Spooky Halloween Mummy Cookies
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They’re wrapped up, a little creepy, and totally ready to steal the spotlight from your Halloween candy bowl.
Yield: 12 large cookies or 20 small medium | Prep Time: 30 minutes | Bake Time: 9-10 minutes | Total Time: 40 minutes
What Are Spooky Halloween Mummy Cookies?
Spooky Halloween Mummy Cookies are chewy black cocoa cookies dressed up for Halloween with a playful mummy disguise. Each cookie starts with a rich, dark chocolate base—thanks to black cocoa powder—then gets drizzled with creamy vanilla buttercream “bandages.” Candy eyeballs peek out for that perfect spooky-cute vibe. They’re festive, delicious, and guaranteed to make your Halloween dessert table a total scream.
Ingredients You Will Need
Unsalted butter
Granulated sugar
Egg
Vanilla extract
Milk of choice
All-purpose flour
Dark cocoa powder
Baking powder
Baking soda
Salt
Powdered sugar
Candy eyeballs
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Our Tips for Spooky Halloween Mummy Cookies
Chill the dough: Chilling helps the cookies stay thick and soft, not thin and crispy. Don’t rush this part—it’s worth the wait.
Use black cocoa for drama: Regular cocoa won’t give you that jet-black look or Oreo-like flavor. Black cocoa is key.
Pipe buttercream once cookies cool: The buttercream will melt right off if the cookies are warm. Let them fully cool before you drizzle your mummy wraps.
Press the eyes gently: Apply a small dab of buttercream behind each candy eyeball to make sure they stay put.
How to Store Spooky Halloween Mummy Cookies
Refrigerator: Place cooled cookies in an airtight container with parchment paper between layers. Store up to 1 week. Warm briefly in the microwave for that just-baked texture.
Freezer: Scoop and roll dough into balls, then freeze in a zip-top bag or airtight container for up to 2 months. Bake from frozen, letting dough rest 15 minutes at room temperature before baking and adding 5 extra minutes to bake time.
Spooky Halloween Mummy Cookies
They’re wrapped up, a little creepy, and totally ready to steal the spotlight from your Halloween candy bowl.
Ingredients
- 10.5 Tablespoons unsalted butter
- 1 cup granulated sugar
- 1 egg
- 1 egg yolk
- 2 teaspoons vanilla extract
- 1 tablespoon milk of choice
- 2 cups all-purpose flour
- 6 tablespoons dark cocoa powder
- 3/4 teaspoons baking powder
- 3/4 teaspoons baking soda
- 1/2 teaspoons salt
- ¾ cup powdered sugar
- 3½ tablespoon butter, room temperature
- ½ teaspoon vanilla extract
- 1½ teaspoon milk
Instructions
- Preheat the Oven: Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
- Mix Dry Ingredients: In a large bowl, whisk together flour, black cocoa powder, baking powder, baking soda, and salt. Set aside.
- Cream Butter and Sugar: In a stand mixer fitted with the paddle attachment, beat butter and sugar on medium speed until light and fluffy, scraping down the bowl as needed.
- Add Egg and Vanilla: Mix in the egg, egg yolk, vanilla, and milk of choice until smooth and fully combined.
- Combine Wet and Dry: With the mixer on low, gradually add the dry ingredients and mix until just incorporated. Scrape down the sides of the bowl.
- Scoop and Bake: Using a 2 Tbsp cookie scoop, form dough into balls and place them on the prepared baking sheet about 2 inches apart. Bake for 9-10 minutes, until the edges are firm but the centers are still soft.
- Add Eyeballs: Gently press candy eyeballs into the cookies while they’re still warm. Let cool on the baking sheet for 10 minutes before transferring to a cooling rack.
- Make the Frosting: Beat the butter until light and fluffy. Add the powdered sugar, vanilla extract, and milk. Mix until smooth. Transfer the buttercream into a piping bag (You can also use a ziplock bag by cutting the corner of the bag).
- Frost: Pipe the vanilla buttercream in thin, overlapping lines to create a mummy wrap pattern. Attach candy eyeballs with a small dab of frosting.
Notes
Black Cocoa Power Move: Black cocoa is lower in fat than regular cocoa, which means it can dry out the dough if overmixed. Stir gently once the flour is added.
Butter Temperature Matters: Slightly soft butter gives you structure and chew. Too soft, and your cookies will spread too much.
Chill Time Equals Texture: Chilling the dough allows the fat to firm up so the cookies hold their shape and bake evenly.
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