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These cute and spooky Halloween Mummy Cookies are so fun and delicious to make for the Halloween season! These delicious fudgy chocolate cookies are decorated with a vanilla buttercream and candy eyes to make them into spooky mummy cookies. These chocolate cookies has a delicious soft fudgy texture and are fun to make with kids and serve for friends and family.
These spooky Halloween Mummy Cookies are so quick and easy to make and will be your new favorite Halloween cookies. These fun cookies are a perfect treat to make for the Halloween season. They are easy to make with your kids and fun to serve for friends and family. These soft cookies have a delicious fudge texture.
WHY THIS RECIPE WORKS
- Easy to make: These cookies are so easy to make, and only needs a bowl and a hand mixer.
- Soft and fudgy cookies: These soft cookies have a delicious fudgy texture and is rich in chocolate flavor.
- Fun to make with kids: These cookies are fun for the whole family and kids can have fun decorating them!
These are some of the key ingredients for this recipe. For a full list of ingredients, check out the recipe card below.
- Cocoa powder: I recommend using a high quality dutch process cocoa powder for the best flavor, my favorite is from Valrhona or Ghirardelli.
- 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.
- Brown sugar: The dark brown sugar gives more moister to the cookie dough, which makes for a more soft and chewy texture.
- Vanilla extract: I recommend using pure vanilla extract for the best flavor.
STEP BY STEP INSTRUCTIONS
Here is how to make and bake these Halloween Mummy Cookies. This recipe need an electric mixer, two large bowls and a spatula.
The full recipe is down below in the recipe card.
STEP 1: Melt the butter in the microwave or in a saucepan over low-medium heat. Pour the melted butter into a large bowl and let it cool down to room temperature in the fridge. Takes about 20 minutes.
STEP 2: Once the butter has reached room temperature add the granulated sugar and brown sugar and with a whisk, whisk it together. Add the egg, egg yolk and vanilla extract and mix it in until combined.
STEP 3: In a separate bowl, stir together flour, cocoa powder, baking powder, baking soda and salt. Add the flour mixture and with spatula mix it together until just combined. Place the cookie dough in the fridge to chill for 30 minutes.
Meanwhile, preheat the oven to 175ºC/ 350ºF conventional oven. Prepare a cookie sheet with parchment paper.
STEP 4: Using a medium 2 ounce cookie scoop / ¼ cup (55 g pr cookie), scoop the dough and roll it between your hands into a ball. Place it on a baking tray lined with baking paper and gently press the cookie dough ball to flatten the top.
STEP 5: Place 6 cookies per baking tray and bake one tray at a time for 9-10 minutes. Place the cookie dough back in the fridge while the cookies bake. It will yield 14 cookies in total.
STEP 6: For the buttercream, add all of the ingredients to a bowl and mix it together for 3 minutes. Add it to a piping bag and cut off the tip of the piping bag, about 5 mm/0,2 inch in width. Pipe the buttercream on the cookies in your desired pattern and finish with two candy eyes.
EXPERT BAKING TIPS
- Use a kitchen scale: My default setting for my recipes is grams. It is the most precise way of measuring out your ingredients, I therefore highly recommend using a kitchen scale.
- Don't over mix your batter: I always use a spatula after everything has mixed together, to give it one final gentle fold together. This makes sure everything in the bottom of the mixing bowl has been mixed into the batter.
- Light vs. dark baking pans: For the best result, use an aluminum baking pan, greased with butter and lined with baking paper in the bottom. Aluminum pans are light in color and therefore attract less heat. That means it bakes more gently which results in a softer cake. If you use a black baking pan it'll attract a lot more heat. That will then give a darker crust, which can result in a dryer cake.
Yes, scoop the cookie dough into balls and place them in an airtight container or cover them with plastic wrap, then store the cookie balls in the fridge overnight. The next day bake the cookies as instructed in the recipe.
Scoop cookie dough into balls and store them in an airtight container or freezer bag. You can store them in the freezer for up to 30 days. Let the cookie ball thaw for 1 hour before baking them. Bake as instructed in the recipe.
Store the Halloween Mummy cookies in an air-tight container. They are best enjoyed within 1 day when baked.
Other Cookie Recipes To Try
Halloween Mummy Cookies
HALLOWEEN MUMMY CHOCOLATE COOKIES
- 150 g butter
- 200 g granulated sugar
- 50 g dark brown sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 260 g all-purpose flour
- 40 g cocoa powder
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- 80 g powdered sugar
- 50 g butter room temperature
- ½ teaspoon vanilla extract
- 1 ½ teaspoon milk
The US customary cup measurement serves as a rough estimate, as it can have uncertainties, so for precise results, it's recommended to weigh your ingredients using a digital scale in grams. Baking is both an art and a science, which most often requires precision and accuracy.
HALLOWEEN MUMMY CHOCOLATE COOKIES
- Melt the butter in the microwave or in a small saucepan over low-medium heat. You don’t want it to bubble, so as to not lose any of the liquid in the butter. Pour the melted butter into a big mixing bowl and let it cool down to room temperature in the fridge. Takes about 20 minutes.150 g butter
- Once the butter has reached room temperature add the granulated sugar and brown sugar and with a rubber spatula whisk it together for 1 minute. Alternatively, mix it together in a stand mixer, on medium speed, using the paddle attachment.200 g granulated sugar, 50 g dark brown sugar
- Add the egg, egg yolk and vanilla extract and mix it in until combined.1 egg, 1 teaspoon vanilla extract, 1 egg yolk
- In a separate bowl, stir together flour, cocoa powder, baking powder, baking soda and salt. Add the dry ingredients and with spatula mix it together until just combined.260 g all-purpose flour, 40 g cocoa powder, ¾ teaspoon baking powder, ¾ teaspoon baking soda, ¾ teaspoon salt
- Place the cookie dough in the fridge to set for 30 minutes. Meanwhile, preheat the oven at 175ºC / 350ºF and prepare a baking sheet with baking paper.
- Using a medium 2 ounce cookie scoop / ¼ cup (55 g pr cookie), scoop the dough and roll it between your hands into a ball. Place it on a baking tray lined with baking paper and gently press the cookie dough ball to flatten the top. They should be about 2 cm/0,8 inch thick.
- Place 6 cookies per baking tray and bake one tray at a time for 9-10 minutes. Place the cookie dough back in the fridge while the cookies bake. It will yield 14 cookies in total.
- Once baked, let them cool down on the baking tray for 3 minutes as they still will be soft when they are done. After they have cooled down a bit, use a spatula to lift them onto a cooling rack and let them cool down completely.
- Add all of the ingredients to a bowl and mix it together for 3 minutes on high speed. Give the buttercream a good mix with a rubber spatula to remove the air bubbles.80 g powdered sugar, 50 g butter, ½ teaspoon vanilla extract, 1 ½ teaspoon milk
- Add the buttercream to a piping bag without a piping tip. Cut off the tip of the piping bag, about 5 mm/0,2 inch in width. Add a tiny bit of buttercream on the back of the candy eyes and place them on the cookies. Thereafter, pipe the buttercream on the cookies in your desired pattern.