These adorable Nutter Butter mummy cookies are so easy to make. All you need are some candy decorations, frosting, and white chocolate!
As you may or may not know, Kim and I don’t have many Halloween-themed recipes. It’s just not a holiday we get excited about.
However, when Kim saw these Nutter Butter mummy cookies, we just had to share them.
So, Kim contacted the seller and we purchased the recipe and pictures. Normally, we make all the content for both of our sites.
But, come on, how could we pass on these adorable little cookies?
Laura Sampson, owner of Little House Big Alaska, created both the recipe and some of the photos for the post.
With that being said, Kim created the video. So, we tested everything and confirmed the recipe works perfectly.
Best of all they’re super delicious! We hope you enjoy these festive little cookies as much as we do.
How to make Nutter Butter mummy cookies?
First, grab a small microwave-safe mixing bowl. Place the white chocolate into the bowl.
Use your microwave to melt the chocolate. Typically, Kim stirs the chocolate every 15-seconds.
Next, open the package of cookies. Now, using tongs or your fingers, dip the cookies into the warm chocolate.
Afterward, place the eyes onto the mummy cookies, while the chocolate is still warm.
Then, place the cookies on a cooling rack and let the chocolate set. Once the chocolate has hardened, grab the frosting.
Last, drizzle the frosting over the cookies. To create the rags, drag the frosting tip back and forth across the cookie.
That’s it, once the frosting sets, your Nutter Butter mummy cookies are done!
Kim and I hope you enjoy them and wish you all the best 🙂
- If you prefer, you can melt the chocolate in a double broiler over low heat. It’s more stable than using the microwave. More over, your less likely to scorch the chocolate.
- Kim and I chose to dip the cookies into the white chocolate. Rather than, using a knife to spread the chocolate over the Nutter Butters.
- Don’t have a cooling rack? That’s okay, use parchment paper instead.
Join our Facebook group for more recipes from Berly’s Kitchen, our new site More Than Meat and Potatoes, and some of our blogger friends!
- ¾ cup white chocolate chips
- 10 Nutter Butter Cookies
- 20 Candy Eyes
- 4 Ounces White Frosting (Betty Crocker Cookie Frosting)
Melt the white chocolate carefully either in the microwave or in a double boiler.
Dip the tops of the cookies in the chocolate OR use a knife to put the chocolate on the tops of the cookies.
While they’re still warm place the eyes.
Set aside to cool and set up. Transfer to a cooling rack.
Cut the tip off the frosting tube.
Drizzle the frosting back and forth across the cookies to make mummy rags.
Let the frosting set up before serving.
The calories listed are an approximation based on the ingredients in the recipe card and a serving size of 1-cookie. Actual calories will vary. For more information and tips, please refer to the post.
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:Yield: 10 Serving Size: 1 Cookie
Amount Per Serving: Calories: 300Total Fat: 12gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 38mgSodium: 121mgCarbohydrates: 47gFiber: 0gSugar: 28gProtein: 3g
*The calories are an estimate and are based on the ingredients and serving size listed. The calories can vary depending on the brand of product purchased.