Easy Peanut Butter Halloween Mummy Cookies

5 from 68 votes

A cute and spooky Halloween treat! These Halloween mummy cookies only need a few ingredients. So fun to decorate and eat!

Prep Time15

Cook Time15

Total Time30

Servings:

Author: Kristin

Preheat oven to 350 degrees F.
Combine the peanut butter, sugar, and egg in a bowl.
1 cup peanut butter, 1 cup sugar, 1 egg
Line a baking sheet with parchment paper, then use a cookie scoop to scoop out the dough and place on the parchment paper. With the back of a spoon or a spatula, flatten the balls of dough and shape them into roughly rectangular ovals.
Place in the oven and bake for about 15 minutes until the surface of the cookies is no longer shiny and the edges are lightly browned. Cool on the cookie sheet for about 2 minutes and then transfer to a wire rack.
When the cookies are completely cool, melt the semi-sweet morsels in the microwave by microwaving on 50% power, 30 seconds at a time, stirring in between. Place about a tablespoon of melted chocolate on each cookie, and spread it evenly over each, almost to the edges.
12 oz semi-sweet morsels
Place the candy eyes on the chocolate and press gently so that they stick, then freeze the cookies for about 30 minutes or until the chocolate sets.
24 candy eyes
Melt the white chocolate chips using the same technique as the semi-sweet. When the white chocolate is melted, spoon it into a candy decorating bag.
12 oz white chocolate chips
Remove the cookies from the freezer, and, working quickly, pipe bands of white chocolate over the cookies to look like mummy wrappings. Wait for the chocolate to harden at room temperature or place in the refrigerator to speed up the process.

Use a cookie scoop to keep the cookies similar in size. If you don't have one, about 1 ½–2 tablespoons of dough per cookie works well.
Let the cookies cool completely before adding the chocolate layer. If they're still warm, the chocolate can become runny and difficult to decorate.
Work fairly quickly when piping the mummy wrappings so the white chocolate stays soft enough to flow through the decorating bag.
A flat piping tip works especially well for creating the mummy-band effect.

Use white candy melts instead of white chocolate chips for an easier decorating option.
Substitute white decorating icing for the white chocolate. Icing that already comes in a decorating bag can make this step especially easy.
Try different candy eye sizes or colors for a fun variation.
Use milk chocolate or dark chocolate instead of semi-sweet if that's what you have on hand.

Store the finished cookies in an airtight container at room temperature for up to 5 days.
You can refrigerate the cookies if you prefer a firmer chocolate topping, but let them sit at room temperature for a few minutes before serving.
Freezing is possible, but the decorative chocolate and candy eyes may not look quite as nice after thawing.