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Mummy Cookies are so easy to make and so fun to eat especially with the kids. All you need is 4 simple ingredients to make these fun Halloween cookies. These are one of my favorite Halloween cookies I have made so far!

Mummy Cookies

Halloween is the perfect time to enjoy fun treats! Some of our favorites are Mummy Brownies, Candy Corn Pudding Cups, Halloween Cookies, or these fun mummy cookies. They make such festive treats that you can enjoy with friends, family, and neighbors. 

I love these mummy cookies so much because they are perfect to let the kids help in the kitchen. They love dipping the cookies, adding the eyes, and even piping on the extra chocolate. And since these are Halloween cookies they don’t have to be perfect because that is what makes them even better! 

Ingredients

• 1 package of Nutter Butter Cookies (32 cookies)
• 1 package of almond bark (24 ounces)
• 1 cup white chocolate chips
• 64 candy eyeballs

How to Make Mummy Cookies

• Melt the almond bark in a microwave-safe dish for 20 seconds and mix. Repeat until all the bark is melted. 

• Place the nutter butter cookies into the melted bark. Use tongs to press to fully coat the cookies. Remove the cookies and place the side without melted bark onto the parchment paper. 

• Allow the bark to completely cool for 10 minutes
• Once the bark is completely cooled, melt the white chocolate chips in a microwave-safe dish for 20 seconds and mix. Repeat until all the chocolate chips are melted. 

• Carefully spoon the melted chocolate into a plastic storage bag. Cut a small hole or poke a hole in the corner of the bag depending on how thick you want your mummy stripes to be. 

• Pipe the white chocolate over the cookies in a back and forth zigzag pattern to create the look of a mummy.
• Complete the mummies by adding two candy eyes.

Tips Tricks and FAQs

• You want to be sure to find cookies that are oval in shape. We used Nutter Butter’s for this recipe but you could also use Milano cookies or another oval-shaped cookie that you love. 
• You can swap out the candy eyeballs for brown mini M&M’s or even mini chocolate chips if you prefer. 
• Vegetable oil is a good way to make the white chocolate thinner and easier to use for the cookies. 
• The white chocolate chips and the almond bark are slightly different in color. If you prefer you can just use almond bark if you want the color to stay consistent. 
• When piping your mummy cookies, you will want to start with a very small hole. I like to practice on a plate first so that I can make sure that my mummy cookie stripes are the thickness that I would like. 

Freezer

You can freeze these cookies for up to 4 months in a freezer-safe container. Be sure the chocolate is hardened prior to freezing them. 

When you are ready to enjoy them, thaw them at room temperature. 

• Breakable Candy Mummies
• Instant Pot Almond Milk
• Candy Corn Bark
• School Approved Frankenstein Halloween Treat
• Halloween Popcorn Balls

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