Nutter Butter Mummy Cookies- 3 Ingredients!

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Only three ingredients go into these spookily delicious Mummy Cookies! Perfect for baking beginners and the ideal treat for parties, lunch boxes, dessert, or snack! Your entire family will love this Halloween dessert!

Nutter Butter Mummy Cookie on a webbed background

Recipe Features:

3-Ingredient Dessert: You only need three simple items to get these cookies put together.
Adorably Delicious: Nutter Butter cookies combined with a sweet white chocolate makes the best flavor combination.
Perfect for Novice Decorators: One of the first Halloween treats that I made and still one of THE easiest. You cannot mess this up!

Halloween is such a big deal in our home. We love everything about it, and it shows in the dozens of holiday inspired recipes right here on the site! These nutter butter mummy cookies originally appeared here October 3, 2014 but have since been given a fresh photo makeover!

Easy to put together, from start to finish you are looking at less than 20 minutes, festive, and ridiculously delicious. I make these every year and they are always a hit.

Step by step how to make mummy cookies out of nutter butter cookies

Ingredients for Halloween Mummy Cookies

Like I mentioned previously, you only need three simple ingredients for these adorable monsters. However, you have a lot of wiggle room with the “type” used. Let me break things down and explain a little further:

Nutter Butter Cookies- I happen to love the shape and flavor of nutter butters. They have such a smooth PB flavor that pairs amazing with the white chocolate. However, you can use other cookies too! Think Milano’s, Oreo cookies, or wafer cookies.
White Chocolate- Stick with the candy melts on this one if you are a newbie. White chocolate is extra temperamental and can be tricky to melt without seizing. Candy melts are much more user friendly and have a mild vanilla flavor.
Candy Eyes- OR brown M&M’s or even just black frosting.

How to Make Mummy Cookies:

Prepare a work station by laying out parchment paper and lining up the ingredients (candy eyes + cookies).
Place the white chocolate, or candy melts, into a glass dish. Heat on the defrost setting in the microwave for 1 minute.
Stir the chocolate well. If any lumps remain, heat for an additional 15 seconds being careful not to over heat.
Dip the Nutter Butter cookies, one at a time, into the chocolate until coated fully. Using a fork to lift from the chocolate, gently tap onto the edge of the dish to remove any excess chocolate.
Place onto the parchment paper/
Immediately add the candy eyes.
Continue dipping all of the cookies and adding eyes.
Once you have all of the cookies coated in chocolate, add 1/2 cup white candy melts to a zip top bag with 1 to 2 teaspoons shortening.
Heat in the microwave, on the defrost setting, for 30 seconds. Squeeze and mix the bag to mix well. If any chocolate pieces remain, heat an additional 10 to 15 seconds.
Snip the corner of the bag with kitchen scissors and drizzle over your cookies in a back and forth motion to finish the mummy look.
Allow the cookies to sit at room temperature until the chocolate has hardened.

single cookie decorated to look like a mummy balancing on the edge of a black tray

Tips for Working With White Chocolate:

Here are some of my go-to tips for working with chocolate.

Prep your workstation before you melt the chocolate. Line the surface with parchment paper, line up your ingredients, and build a plan for the steps you plan to work through.
Work quickly! The chocolate can start to harden fast. Make sure you’re ready to lay the eyes onto your cookies almost as soon as you place the dipped cookie on the parchment.
Use your microwave on defrost mode. White chocolate will melt fairly quick, but if you get it too hot you run the risk of seizing. The defrost setting helps regulate temperature a little better.
If the chocolate starts to harden while you are working, microwave it for an additional 10 seconds.

Why did white chocolate seize?

White chocolate is notorious for seizing. If the chocolate is overheated or comes into contact with any liquid it immediately turns to a stiff hard blob. Most times, when this happens you will have to start over as there is no way to save the chocolate.

How do you melt white chocolate without seizing?

The best method I have found to melt white chocolate whiteout seizing is SLOW and on the defrost setting in the microwave. This gives you a little more control over the heat allowing a little more forgiveness if you leave it in a tad too long.

How do you thin chocolate for dipping?

Finding your chocolate is too thick and it’s creating a challenge when dipping your cookies? Add a teaspoon or two of vegetable oil to the chocolate and microwave for 10 seconds. Stir well and check the thickness. If you need it to be thinner, add a bit more shortening until your desired consistency is reached.

More Halloween Recipes:

Easy Halloween Mummy Cookies

Yield: 10

Prep Time: 10 minutes

Assemble Time: 20 minutes

Chocolate Set Time: 10 minutes

Total Time: 40 minutes

Ingredients

1 bag white candy melts
20 Nutter Butter cookies
40 candy eyes, mini M&M candies, or round sprinkles

Instructions

Prepare a work station by laying out parchment paper and lining up the ingredients (candy eyes + cookies).
Place the white chocolate, or candy melts, into a glass dish. Heat on the defrost setting in the microwave for 1 minute.
Stir the chocolate well. If any lumps remain, heat for an additional 15 seconds being careful not to over heat.
Dip the Nutter Butter cookies, one at a time, into the chocolate until coated fully. Using a fork to lift from the chocolate, gently tap onto the edge of the dish to remove any excess chocolate.
Place onto the parchment paper/
Immediately add the candy eyes.
Continue dipping all of the cookies and adding eyes.
Once you have all of the cookies coated in chocolate, add 1/2 cup white candy melts to a zip top bag with 1 to 2 teaspoons shortening.
Heat in the microwave, on the defrost setting, for 30 seconds. Squeeze and mix the bag to mix well. If any chocolate pieces remain, heat an additional 10 to 15 seconds.
Snip the corner of the bag with kitchen scissors and drizzle over your cookies in a back and forth motion to finish the mummy look.
Allow the cookies to sit at room temperature until the chocolate has hardened.

Notes

If the chocolate starts to harden while you are working, microwave it for an additional 10 seconds.
Add a bit of shortening to the chocolate if you find it is too thick. This helps thin it out and make it easier for dipping.

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