Line a baking sheet or counter with parchment paper. Arrange the Nutter Butter cookies and candy eyes within easy reach.

Place white chocolate chips or candy melts into a microwave-safe glass bowl. Heat on the defrost setting for 1 minute.

Stir well. If lumps remain, continue heating in 15-second intervals, stirring each time, until smooth. Avoid overheating.

One at a time, dip each cookie into the melted chocolate until fully coated. Use a fork to lift the cookie out and gently tap the fork on the edge of the bowl to remove any excess chocolate.

Immediately place the dipped cookie onto the parchment paper. While the chocolate is still wet, press two candy eyes onto the upper half of the cookie.

Repeat until all cookies are dipped and decorated.

Place ½ cup white candy melts and 1–2 teaspoons of shortening into a zip-top bag. Microwave on defrost for 30 seconds.

Squeeze the bag to mix. If the chocolate isn’t fully melted, heat in 10–15 second intervals until smooth.

Snip a small corner off the bag and drizzle the chocolate back and forth over the cookies to create a wrapped mummy effect.

Allow the cookies to sit at room temperature until the chocolate is fully hardened, about 30–60 minutes depending on your environment.