Spooktacularly Easy Halloween Mummy Cookies: Fudgy Chocolate Fun for the Whole Family
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Embrace the spirit of the spooky season with these adorable and incredibly delicious Halloween Mummy Cookies! Perfect for parties, school events, or a fun baking day with the kids, these fudgy chocolate cookies are transformed into charmingly spooky mummies with a simple swirl of vanilla buttercream and a pair of candy eyes. Their delightful soft, fudgy texture makes them an instant hit, promising rich chocolatey goodness in every bite. Get ready to bake up some Halloween magic that friends and family will absolutely adore.
These spooky Halloween Mummy Cookies are not just visually appealing; they are also remarkably quick and easy to prepare, destined to become your go-to Halloween cookie recipe. Their straightforward baking process makes them a fantastic activity for families, allowing children to get creative with the mummy decoration. Each cookie boasts a wonderfully soft and decadent fudge-like texture that melts in your mouth, making them an irresistible treat for any Halloween gathering or cozy autumn evening. Prepare to impress everyone with these delightful homemade spooky sweets!
Looking for more delightful cookie inspiration? Don’t miss out on our refreshing Lemon Blueberry Cookies, the sophisticated Tiramisu Cookies, and the comforting Coffee Cake Cookies.
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WHY THESE HALLOWEEN MUMMY COOKIES ARE A MUST-TRY
- Effortlessly Easy to Make: Forget complicated recipes and excessive cleanup. These spooky mummy cookies come together with minimal fuss, requiring just a single bowl for the dough and a hand mixer for the fluffy buttercream. This simplicity makes them an accessible baking project for even novice bakers.
- Irresistibly Soft and Fudgy Texture: The heart of these Halloween treats is a rich chocolate cookie that boasts an incredibly soft and fudgy texture. Each bite delivers a decadent chocolate flavor that perfectly complements the sweet vanilla buttercream, creating a truly delightful sensory experience.
- A Fun-Filled Activity for Kids: Beyond their delicious taste, these cookies offer a fantastic opportunity for family bonding. Kids will love helping in the kitchen, especially when it comes to decorating the cookies with white “mummy” frosting and placing the candy eyes, turning baking into a creative Halloween craft.
- Perfect for Halloween Celebrations: Whether it’s a themed party, trick-or-treating snack, or just a festive dessert, these mummy cookies are designed to be the star of any Halloween spread. Their charmingly spooky appearance makes them a fantastic conversation starter and a memorable treat.
- Versatile and Crowd-Pleasing: Not only are they easy to make, but they’re also universally loved. The classic combination of chocolate and vanilla, coupled with their fun design, ensures these cookies will be devoured by guests of all ages.
ESSENTIAL INGREDIENT NOTES FOR PERFECT MUMMY COOKIES
Understanding the role of each ingredient is key to achieving the best results for these delicious Halloween Mummy Cookies. For a full, detailed list of ingredients and precise measurements, please refer to the comprehensive recipe card below.
- High-Quality Cocoa Powder: The foundation of our fudgy chocolate cookies. For the deepest, richest chocolate flavor and a beautiful dark color, we highly recommend using a high-quality Dutch-process cocoa powder. Brands like Valrhona or Ghirardelli are excellent choices that can elevate your cookies from good to extraordinary. Dutch-process cocoa has been treated to reduce its acidity, resulting in a smoother, less bitter taste and a darker crumb compared to natural cocoa.
- Butter (Melted & Room Temperature): Butter plays a dual role in this recipe. First, it’s melted for the cookie dough, contributing to that desirable fudgy, chewy texture. Ensure it’s melted gently over low heat and then cooled to room temperature before mixing, as hot butter can “cook” the eggs. Second, room temperature butter is crucial for the vanilla buttercream. Allowing butter to soften naturally on the counter ensures it creams smoothly with the powdered sugar, creating a light, airy, and pipeable frosting without lumps.
- Dark Brown Sugar: This isn’t just for sweetness; dark brown sugar is essential for achieving the cookies’ signature soft and chewy texture. Its higher molasses content provides more moisture and a subtle caramel note compared to granulated sugar, preventing the cookies from drying out and enhancing their depth of flavor.
- Pure Vanilla Extract: While often overlooked, vanilla extract is a powerful flavor enhancer. We strongly advocate for using pure vanilla extract over imitation vanilla. Pure vanilla offers a complex, aromatic profile that beautifully complements and deepens the chocolate flavor in the cookies and brightens the vanilla buttercream, providing a more authentic and delicious taste.
- Eggs (Whole Egg & Yolk): The combination of a whole egg and an extra egg yolk is a secret weapon for super fudgy cookies. The extra yolk adds richness, fat, and moisture without adding too much liquid, resulting in a denser, chewier, and more decadent cookie texture. Ensure eggs are at room temperature for better emulsion with other ingredients.
- All-Purpose Flour: The structural backbone of the cookies. Measure it correctly (preferably by weight) to avoid tough cookies. Over-measuring flour is a common baking mistake that can lead to dry, crumbly results.
- Baking Powder & Baking Soda: These leavening agents work in harmony to give the cookies their perfect rise and soft texture. Baking soda reacts with acidic ingredients (like cocoa powder, if not Dutch-process, or even brown sugar’s molasses), while baking powder provides consistent lift.
- Salt: A pinch of salt is vital in any sweet recipe. It balances the sweetness, enhances the chocolate flavor, and brings all the other ingredients into harmony. Don’t skip it!
STEP-BY-STEP INSTRUCTIONS: CRAFTING YOUR HALLOWEEN MUMMY COOKIES
Creating these adorable Halloween Mummy Cookies is a delightful process. This recipe ensures a soft, fudgy chocolate base topped with a smooth vanilla buttercream. You’ll need an electric mixer (either hand-held or stand mixer), two large mixing bowls, and a trusty rubber spatula to bring these spooky treats to life. Follow these detailed steps for baking success.
For the full, printable recipe with precise measurements, scroll down to the recipe card below.
STEP 1: Prepare the Butter Base. Begin by gently melting the butter. You can do this in a microwave-safe bowl in short bursts (15-20 seconds at a time) or in a small saucepan over very low-medium heat. The key is to melt it without letting it bubble or brown, as this can affect the cookie’s texture and flavor. Once fully melted, transfer the butter into a large mixing bowl. To ensure it cools down quickly and thoroughly to room temperature, place the bowl in the refrigerator for about 20 minutes. This cooling step is crucial for preventing the eggs from scrambling when added later.
STEP 2: Combine Sugars and Wet Ingredients. After the butter has cooled to room temperature (it should still be liquid but not warm), add the granulated sugar and dark brown sugar to the same bowl. Using a sturdy whisk or the paddle attachment of a stand mixer on medium speed, whisk these ingredients together for about 1 minute until well combined and smooth. Next, incorporate the egg, the extra egg yolk, and the pure vanilla extract. Mix thoroughly until all these wet ingredients are fully combined and the mixture is cohesive. Scrape down the sides of the bowl with a rubber spatula to ensure everything is evenly incorporated.
STEP 3: Introduce Dry Ingredients and Chill. In a separate, medium-sized bowl, whisk together the all-purpose flour, rich cocoa powder, baking powder, baking soda, and salt. Make sure these dry ingredients are well distributed. Gradually add this flour mixture to your wet ingredients. Using a rubber spatula, gently fold the ingredients together until they are *just* combined. Be careful not to overmix, as this can develop the gluten too much, leading to tough cookies. Once the dough comes together, cover the bowl with plastic wrap and place it in the fridge to chill for at least 30 minutes. Chilling the dough is essential; it helps prevent the cookies from spreading too much during baking and deepens their flavor.
While your cookie dough chills, it’s the perfect time to preheat your oven to 175ºC/350ºF (conventional oven setting). Also, prepare your cookie sheets by lining them with parchment paper; this prevents sticking and ensures even baking.
STEP 4: Scoop and Shape the Cookies. Once the dough is adequately chilled, retrieve it from the fridge. Using a medium 2-ounce cookie scoop (approximately ¼ cup or 55 grams per cookie) will help ensure uniform cookie size, which is key for even baking. Scoop the dough and, with lightly floured hands, roll it into a smooth ball. Place the dough ball onto your prepared baking tray. Gently press the top of each cookie dough ball to slightly flatten it. Aim for a thickness of about 2 cm (0.8 inches); this slight flattening helps the cookies bake evenly and achieve that perfect fudgy center.
STEP 5: Bake to Perfection. Arrange no more than 6 cookies per baking tray, leaving ample space between them to allow for spreading. It’s best to bake one tray at a time for optimal results, as this maintains a consistent oven temperature. Bake for 9-10 minutes. The cookies will appear soft and slightly underbaked when you pull them out; they will continue to set as they cool. Remember to place any unused cookie dough back into the fridge while batches are baking to maintain its chilled state. This recipe yields approximately 14 delicious fudgy chocolate cookies.
STEP 6: Prepare and Decorate with Vanilla Buttercream. While the cookies are cooling, prepare your vanilla buttercream. In a clean bowl, add all the buttercream ingredients: powdered sugar, room temperature butter, vanilla extract, and milk. Using an electric mixer, beat these ingredients on high speed for about 3 minutes until the buttercream is light, fluffy, and smooth. To achieve that signature mummy look, transfer the buttercream into a piping bag (no special piping tip needed). Snip off the very tip of the piping bag, creating an opening about 5 mm (0.2 inches) in width. Before piping, add a tiny dab of buttercream to the back of each candy eye and gently press them onto the cooled cookies. Then, pipe the buttercream over the cookies in a back-and-forth zigzag or stripe pattern, resembling mummy bandages. Get creative with your designs!
EXPERT BAKING TIPS FOR FLAWLESS HALLOWEEN MUMMY COOKIES
- Embrace the Precision of a Kitchen Scale: For consistent and professional-level baking results, using a kitchen scale to measure your ingredients is paramount. My recipes are typically developed using grams because it offers the most accurate measurements, eliminating discrepancies that can arise from variations in how ingredients are scooped into measuring cups. Precision in baking is not just recommended; it’s often the difference between a good cookie and a truly exceptional one.
- Avoid Overmixing Your Batter: Once the wet and dry ingredients have been combined, mix just until no streaks of flour remain. Overmixing develops the gluten in the flour too much, which can result in tough, chewy (not in a good way) cookies instead of the soft and fudgy texture we’re aiming for. I always finish with a gentle fold using a rubber spatula to ensure any unmixed ingredients at the bottom of the bowl are fully incorporated without overworking the dough.
- The Impact of Light vs. Dark Baking Pans: The type of baking pan you use significantly affects your cookies. For the best outcome – a gently baked cookie with a soft bottom and even cooking – opt for an aluminum baking pan. These lighter-colored pans reflect heat, preventing the bottoms of your cookies from browning too quickly or becoming too crisp. Darker baking pans, on the other hand, absorb more heat, which can lead to a darker, crispier crust and potentially a dryer cookie. Always grease your pan and line it with parchment paper for easy removal and consistent results, regardless of pan color.
- Don’t Skip the Chilling Time: Chilling the cookie dough is a non-negotiable step for these fudgy cookies. It allows the flour to fully hydrate, preventing the cookies from spreading too much in the oven. More importantly, it solidifies the butter, which means a slower melt in the oven, leading to a thicker, chewier cookie with a more concentrated flavor.
- Bake One Tray at a Time: For uniform baking, always bake one tray of cookies at a time in the center rack of your oven. This ensures even heat distribution around all the cookies, preventing some from being underbaked while others are overbaked.
- Patience is Key for Cooling: When the cookies come out of the oven, they will be very soft. Let them cool on the baking sheet for a few minutes before transferring them to a wire rack. This allows them to firm up slightly and prevents them from breaking. Fully cool the cookies before decorating, otherwise, your buttercream will melt!
FREQUENTLY ASKED QUESTIONS ABOUT MUMMY COOKIES
Absolutely! Preparing the cookie dough in advance is a fantastic time-saver and can even enhance the flavor of your cookies. To do this, simply scoop the cookie dough into uniform balls as instructed in the recipe. Place these dough balls in an airtight container, or arrange them on a plate and cover tightly with plastic wrap to prevent them from drying out. Store the cookie balls in the refrigerator overnight. The next day, you can bake them directly from the fridge following the recipe instructions; you might need to add an extra minute or two to the baking time.
Yes, freezing the cookie dough is an excellent way to prepare for future cravings or unexpected guests! Once you’ve scooped the cookie dough into balls, place them on a baking sheet lined with parchment paper and freeze for about 30-60 minutes until solid. This “flash freezing” prevents them from sticking together. Then, transfer the frozen cookie balls to an airtight freezer bag or container. You can store them in the freezer for up to 30 days. When you’re ready to bake, let the frozen cookie balls thaw on the counter for about an hour before baking them as instructed in the recipe. This method ensures you always have fresh, warm cookies just a short bake away!
You can find a variety of edible candy eyes in most baking supply stores or supermarket baking aisles, especially around Halloween. They come in different sizes, so pick ones that suit the size of your cookies. Small to medium eyes usually work best for a balanced mummy look. If you can’t find them, you can also create eyes using small dots of white and black frosting.
If your buttercream is too stiff, add milk (or cream) half a teaspoon at a time, mixing well after each addition until you reach the desired consistency. If it’s too runny, you can add more powdered sugar, a tablespoon at a time, until it thickens up. Ensure your butter was at the correct room temperature to begin with, as this greatly impacts consistency.
STORAGE INSTRUCTIONS FOR HALLOWEEN MUMMY COOKIES
To maintain their delicious fudgy texture and fresh taste, store your decorated Halloween Mummy Cookies in an airtight container at room temperature. They are best enjoyed within 1-2 days after baking and decorating. While they can last a bit longer, the cookies will be at their peak freshness and softness in the first couple of days. If you need to store them for longer, undecorated cookies can be frozen for up to 2-3 weeks; just thaw and decorate before serving.
Other Spooktacular Cookie Recipes To Try
- Red Velvet Cookies with Cream Cheese Frosting
- 25 Best Summer Dessert Ideas
- Carrot Cake Cookies
- 20 Best Easter Dessert Ideas
If you had a blast making these Halloween Mummy Cookies, please make sure to leave a STAR REVIEW to share your experience! We absolutely love seeing your creations, so don’t forget to tag me on Instagram @juliemarieeats. For even more delicious recipe ideas and baking inspiration, be sure to follow me on Pinterest.
Halloween Mummy Cookies
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Equipment
- Cookie scoops
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.