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 soft cookies have a delicious fudge texture and are fun to make with kids and serve for friends and family.
❤️ Why You’ll Love This Recipe
- Fun & Spooky – Perfect for the Halloween season with their adorable mummy design.
- Fudgy & Delicious – The chocolate cookies have a soft, fudgy texture that everyone loves.
- Easy to Decorate – Simple vanilla buttercream and candy eyes make for quick and easy decorating.
- Great for Kids – A fun project to make with children.
🛠 Tools You’ll Need
- Microwave or small saucepan (for melting butter)
- Large mixing bowl
- Rubber spatula or stand mixer with paddle attachment 🎛️
- Separate bowl (for dry ingredients)
- Baking sheet
- Baking paper
- Medium 2-ounce cookie scoop (or ¼ cup measure)
- Cooling rack
- Piping bag (without a piping tip)
🥄 Key Ingredients
For the Chocolate Cookies:
- Butter – Melted and cooled to room temperature 🧈
- Granulated sugar – For sweetness
- Dark brown sugar – Adds moisture and a deeper flavor
- Egg & Egg Yolk – Binds ingredients and adds richness
- Vanilla extract – Enhances flavor
- All-purpose flour – The main dry ingredient
- Cocoa powder – For the rich chocolate color and flavor
- Baking powder & Baking soda – For leavening and texture
- Salt – Balances sweetness
For the Vanilla Buttercream:
- Powdered sugar – For the frosting base
- Butter – Room temperature, for a creamy frosting
- Vanilla extract – For flavor
- Milk – To adjust consistency
For Decoration:
- Candy Eyes – The essential spooky touch 👀
🍪 How to Make Halloween Mummy Cookies
1. Prepare Melted Butter: Melt the butter and let it cool to room temperature in the fridge (about 20 minutes).
2. Make Cookie Dough: In a large mixing bowl, whisk the cooled melted butter, granulated sugar, and brown sugar for 1 minute. Add the egg, egg yolk, and vanilla extract and mix until combined. In a separate bowl, stir together the flour, cocoa powder, baking powder, baking soda, and salt. Add dry ingredients to the wet mixture and mix with a spatula until just combined.
3. Chill Dough: Place dough in the fridge to set for 30 minutes. Meanwhile, preheat the oven to 350ºF (175ºC) and prepare a baking sheet with baking paper.
4. Scoop and Bake: Using a medium 2-ounce scoop (or ¼ cup), scoop dough, roll into a ball, and flatten slightly (about 0.8 inches thick). Bake 6 cookies per tray for 9-10 minutes. Let cool 3 minutes on tray, then transfer to a rack.
5. Make Vanilla Buttercream: Add all buttercream ingredients to a bowl and mix for 3 minutes on high speed until light and creamy. Smooth with a spatula to remove air bubbles.
6. Decorate: Add buttercream to a piping bag (no tip), cut off the end (0.2 inches). Attach candy eyes with a dab of buttercream, then pipe zigzag “bandages,” leaving a small gap for eyes.
💡 Tips for Success
- Weigh Ingredients: Use a digital scale for precision.
- Cool Melted Butter: Prevents spreading.
- Don’t Overmix: Keeps cookies soft and fudgy.
- Bake One Tray at a Time: For even results.
🆘 Cookie Troubleshooting Guide
Problem: Cookies spread too much and are flat.
Cause: Butter too warm or not enough chilling.
Fix: Cool butter fully and chill 30 min.
Problem: Cookies are hard or dry.
Cause: Overbaking or too much flour.
Fix: Bake only 9–10 minutes, weigh flour accurately.
Problem: Buttercream not smooth.
Cause: Butter too cold or not mixed enough.
Fix: Ensure room temperature butter and mix 3 minutes.
👩🍳 Pro Chef Tips
- Make Ahead Dough: Store up to 24h in fridge.
- Freezing: Freeze baked cookies and thaw before serving.
- Nut-Free: Naturally nut-free—just use pure vanilla.
☕ Perfect Pairings
- Cold Milk – Classic combo!
- Hot Chocolate – Cozy and rich.
- Coffee – Balances the sweetness.
- Apple Cider – Perfect seasonal contrast.
📦 How to Store
- Room Temperature: Airtight container, 3–4 days.
- Freezer: Store baked cookies, thaw before serving.
🎃 More Spooky Halloween Recipes to Try 👻
- 🕷️ Spooky Red Velvet Spider Cookies Soft, Chewy & Perfect for Halloween Nights 🎃
- 🎃 Irresistible Halloween Witch Hat Cookies Peanut Butter & Chocolate Magic 🧙♀️
- 🎃Easy Halloween Peanut Butter Spider Cookies 🕷️🥜
- 🎃 The Best Halloween Chocolate Chip Cookies 👻🍪
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🎃Easy & Spooky Halloween Mummy Cookies 🍫👻
Description
These Halloween Mummy Cookies are delicious fudgy chocolate cookies decorated with vanilla buttercream and candy eyes. Soft, rich, and spooky perfect for Halloween fun!
Ingredients
HALLOWEEN MUMMY CHOCOLATE COOKIES
VANILLA BUTTERCREAM
Instructions
HALLOWEEN MUMMY CHOCOLATE COOKIES
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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
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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
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Add the egg, egg yolk and vanilla extract and mix it in until combined.1 egg,1 teaspoon vanilla extract,1 egg yolk
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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
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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.
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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.
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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.
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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
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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
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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.