Mummy Cookies

Mummy Cookies use just four ingredients! Dip Milano cookies in melted white chocolate, add black pearl sprinkles for eyes, and enjoy a simple, tasty Halloween treat.

Can’t get enough Halloween treats? Us either! Try these Halloween donuts, Ghost Cookies, or Bat Cookie Pops. And check out our free printable Halloween treat toppers!

Mummy Cookies

As strange as it might sound, Pepperidge Farms Milano® cookies dipped in white chocolate has always been one of my favorite treats; you’ve got to try them–they’re delicious! So after making this Mummy Bark I had the idea to add a few more decorations to that treat and turn the cookies into mummies.

It’s such a festive, fun and simple treat that is also ridiculously tasty. I make Mummy Cookies every Halloween and without fail, they’re always the first treat gone.

Only Four Ingredients!

• Milano cookies: Choose your favorite flavor—I’m a fan of the double dark chocolate, especially with the white chocolate coating. If you’re feeling adventurous or can’t find Milano cookies, you can always make your own!
• White chocolate chips: Use high-quality white chocolate chips or use a white chocolate baking bar.
• Vegetable oil: Oil helps thin the white chocolate so it sticks smoothly to the Mummy Cookies. Just a little bit is all you need! You can use coconut oil, canola oil, or vegetable shortening as well.
• Black pearl sprinkles: These sprinkles can be tricky to find at most grocery stores, but they are readily available at craft/hobby stores, baking/decorating specialty stores, or online! I get mine online.

How To Make Mummy Cookies

The photo collage below this text breaks down the process of making Mummy Cookies.

1. Melt the white chocolate. I use vegetable oil to thin the chocolate and help it to adhere to the cookies better. (More tips on melting white chocolate below.) While melting the chocolate, put the Milano cookies in the freezer.
2. Decorate. Working quickly (white chocolate hardens fast!), hold the Milano cookies over the white chocolate and spoon the chocolate over the top 2/3 of the cookie. Place chocolate-coated cookies back onto the baking sheet..
3. Drizzle. Once all the cookies are coated in white chocolate, use the remaining chocolate to drizzle mummy “bandages” over the cookies.
4. Add “eye” sprinkles. Before the chocolate has a chance to harden, press two pearl sprinkles into the cookie to create mummy eyes.
5. Let the cookies harden at room temperature and then enjoy! I usually refrigerate the cookies– they are so good straight out of the fridge!

White Chocolate Melting Tips

• Use high-quality white chocolate chips for a better melt and a richer taste. My favorite is Ghirardelli® or Guittard® (not sponsored).
• Microwave chocolate chips in sturdy, microwave–safe (glass) bowls instead of using plastic.
• To avoid burned chocolate chips, microwave the chips for 30 seconds at a time, and stir for at least 20-25 seconds in between each microwave burst. Remember, the chocolate is still melting even after it has been removed from the microwave.
• White chocolate hardens very quickly, so work fast when pressing the edible eyes into the cookies.
• If the chocolate starts to harden while you are coating the cookies, microwave it for another 5-10 seconds. If the chocolate is too thick and not going on smoothly, add a little bit more vegetable oil.

More Halloween Treats

• Halloween Oreo Pops four different ideas!
• Five Halloween Oreo Balls
• Halloween Treats five different ideas!
• 3-Ingredient Halloween Treats monsters, witches, spiders, and ghosts
• Chocolate-covered Candy Corn Krispie Treats

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5 from 7 votes

Mummy Cookies

By Chelsea Lords

These cute and festive Mummy Cookies use just four ingredients! Dip Milano cookies in white chocolate, add black pearl sprinkles for eyes, and you’ve got an easy Halloween treat.

Prep Time: 15 minutes minutes

Chilling Time: 15 minutes minutes

Total Time: 30 minutes minutes

Servings: 16 cookies

Ingredients  

1x2x3x

• ▢ 1 (7.5-ounce) package Milano cookies
• ▢ 1 cup white chocolate chips see note 1
• ▢ 1/2 tablespoon vegetable oil
• ▢ 32 black pearl sprinkles

Instructions 

• Line a baking sheet with parchment paper. Freeze cookies while melting the chocolate.
• Microwave white chocolate and oil in 25-second intervals, stirring between each until melted.
• Transfer 1/4 of the melted chocolate to a ziptop bag, seal, and snip the tip.
• Spoon remaining chocolate over the top 2/3 of the cookies. Tap off excess and place back on the sheet.
• Drizzle chocolate from the bag to create “bandages.”
• Add two sprinkle eyes to each cookie. Chill and enjoy!

Video

Recipe Notes

Note 1: Use high-quality white chocolate for better melting and taste.

Nutrition

Serving: 16cookies | Calories: 140kcal | Carbohydrates: 17g | Protein: 2g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 3mg | Sodium: 69mg | Potassium: 68mg | Fiber: 1g | Sugar: 14g | Vitamin A: 4IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

Nutrition information is automatically calculated, so should only be used as an approximation.

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