Mummy Cookies
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.
Servings: 16 cookies
Cost: $7.28
Equipment
Ingredients
- 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 sheet pan 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 resealable plastic 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
Notes
Note 1: Use high-quality white chocolate for better melting and taste.
Storage: Store leftover Mummy Cookies in an airtight container at room temperature for up to 3 days or in the fridge for up to a week. Keep them in a single layer to avoid smudging the decorations.
Nutrition
Serving: 1serving | 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