Halloween Mummy Cookies
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.
Equipment
Ingredients
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
VANILLA BUTTERCREAM
- 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.
Instructions
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.
VANILLA BUTTERCREAM
- 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.
Nutrition
Calories: 278kcalCarbohydrates: 40gProtein: 2gFat: 13gSaturated Fat: 8gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 45mgSodium: 325mgPotassium: 31mgFiber: 1gSugar: 25gVitamin A: 377IUVitamin C: 0.001mgCalcium: 27mgIron: 1mg
Tried this recipe?Let us know how it was!