These Nutter Butter Mummies are adorable Halloween cookies made with Nutter Butter cookies, white chocolate chips, frosting, and candy eyes to create cute mummy faces.
Nutter Butter Mummies are a fun and tasty Halloween treat. They’re made by taking Nutter Butter cookies (which are peanut butter-flavored sandwich cookies) and decorating them to look like mummies.
You use melted white chocolate to dip the cookies in, add little candy eyes to make them look spooky, and then squeeze the frosting over the cookies to resemble mummy rags, and that is it, you have a fun Halloween-themed treat!
These treats are perfect for Halloween parties, school events, or just as a fun baking project to enjoy with your family. With just a handful of ingredients and a little creativity, you can whip up these sweet and spooky treats in no time at all.
- White chocolate wafers – I use Ghirardelli white chocolate wafers.
- Nutter Butter cookies – You can use other types of cookies, if you can’t get these. I just like the shape of these best.
- Mini Candy Eyes – Here are the ones I used which I bought on Amazon. I liked the blood-shot eye looks. If you can’t find mini candy eyes, you can use small chocolate chips, M&M’s, or tiny icing dots as an alternative.
- White Frosting – You can use your favorite brand of frosting or just drizzle on more white chocolate.
How to Make Nutter Butter Mummies
Put the white chocolate wafers into a microwave-safe bowl. Microwave at 15-second intervals, stirring in between to ensure the chocolate doesn’t burn. It will take only about 30-45 seconds.
Dip the tops of the cookies in the chocolate to coat, then set them on a wire rack. If you don’t want to dip them, you can also paint them with a food-grade paint brush.
Add the candy eyes before the chocolate cools. After the chocolate has cooled and set, you can drizzle on the chocolate bandages. To do this, melt the chocolate again in the microwave, let it cool for a second, then scoop it into a plastic bag.
Cut a very small corner off the bag and squeeze the chocolate back and forth over the cookies to resemble mummy rags. Let the chocolate set fully before serving.
Additional Helpful Tips
- When melting the white chocolate chips, do it gently in the microwave or using a double boiler. Stir frequently to avoid burning. Overheated chocolate can become thick and hard to work with.
- Ensure that your white frosting is at room temperature or slightly softened before using it for decorating. It will be easier to work with and pipe onto the cookies.
- If you’re having trouble getting the candy eyes to stick to the chocolate, you can use a small dab of frosting or chocolate as “glue” to attach them securely.
- After decorating, give the cookies some time to allow the chocolate to harden. Placing them in the refrigerator briefly can speed up this process.
How to Store
Mummy Nutter Butters can be stored in an airtight container at room temperature for up to five days. If your kitchen is particularly warm, you can extend their freshness by storing them in the refrigerator. Just be sure they are in a sealed container to prevent moisture from affecting the cookies.
Frequently Asked Questions
Can I make these cookies ahead of time for a Halloween party?
Absolutely! You can make Nutter Butter Mummies a day or two in advance. Store them in an airtight container to keep them fresh.
How do I prevent the melted chocolate from getting too thick and clumpy?
Melt the chocolate gently, either in the microwave at short intervals or using a double boiler. Stir frequently and avoid overheating.
What should I do if my chocolate drizzle isn’t smooth and even?
Practice makes perfect! Don’t worry if your first attempts aren’t perfect. Use a piping bag for more control, and you’ll improve with each cookie you decorate.
Can I freeze Nutter Butter Mummies for later?
Freezing isn’t recommended, as the texture and appearance of the cookies may be affected when thawed due to the moisture content.
Can I use store-bought frosting for the eyes instead of candy eyes?
Of course! You can use store-bought black decorating icing to create the mummy’s eyes if you don’t have candy eyes on hand. Just be careful when applying it, as it can be a bit trickier to control than candy eyes.
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Halloween Nutter Butter Mummies
- 3/4 cup (135 g) white chocolate chips about 5 ounces
- 10 Nutter Butter cookies
- 20 mini candy eyes
- Put the white chocolate chips into a microwave-safe bowl. Microwave at 15-second intervals, stirring in between to ensure the chocolate doesn’t burn. It will take only about 30-45 seconds.
- Dip the tops of the cookies in the chocolate to coat, then set them on a wire rack.
- Add the candy eyes before the chocolate cools.
- After the chocolate has cooled and set, you can drizzle on the chocolate bandages. To do this, melt the chocolate again in the microwave, let it cool for a second, then scoop it into a plastic bag.
- Cut a very small corner off the bag and squeeze the chocolate back and forth over the cookies to resemble mummy rags. Let the chocolate set fully before serving.