Nutter Butter Mummy Cookies
These Nutter Butter mummy cookies turn a store-bought cookie into a Halloween treat in about 25 minutes. You don’t even need the oven. The tops of the cookies get coated in melted white chocolate, two candy eyes on next, and a zigzag of frosting finishes the mummy wrap look.
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I’ve made this recipe more times than I can count, and it’s really easy to make. You get the flavor of sweet white chocolate, a crunchy sandwich cookie, and smooth peanut butter all in a cute Halloween dessert.
They come together in less than 30 minutes and make a fun treat for a school party or a Halloween get together. These cookies are easy enough for kids to help with the decorating, too.
Info to Know Before You Start
Tips for the Cutest Nutter Butter Mummy Cookies
- Ghirardelli white melting wafers are my favorite to use for the candy coating. If you can find a package of those, that’s what I recommend. White chocolate chips also work well and they’re a lot easier to find at most grocery stores.
- Regardless of which chocolate you use, melt it low and slow. Microwave in short bursts on half power and stir between each one, or use a double boiler if you want more control.
- Get your candy eyes ready before you start dipping cookies. They need to go on while the chocolate is still soft, not after it has time to set.
How to Make Nutter Butter Mummy Cookies
- Microwave the white chocolate in short bursts on low power, stirring between each one, until it’s smooth and pours easily off of a spoon. If it looks thick or grainy, instead of glossy, it’s gotten too hot.
- Dip or spread the melted chocolate over the top of each Nutter Butter, then set two candy eyes onto each cookie immediately while the chocolate is still soft. Move the dipped cookies to a wire rack to firm up. Parchment or waxed paper also work if you don’t have a cooling rack.
- Spoon the frosting into a small Ziploc bag, snip off the corner, and drizzle it back and forth across each cookie in a zigzag pattern. This is what gives you the mummy wrap. Let the frosting set for a few minutes before serving.
Don’t miss my other Halloween treats like Halloween fudge, Halloween truffles, and Halloween bark.
How to Store Leftovers
These cookies keep at room temperature in an airtight container for 3 to 4 days. They’ll last 4 to 5 days in the fridge. Just know the chocolate coating may sweat a bit as it comes to room temp.
How to Video
Ingredients
- ¾ cup white chocolate chips
- 10 Nutter Butter cookies
- 20 candy eyes
- 4 ounces white frosting, similar to Betty Crocker Cookie Frosting
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Instructions
- Melt the white chocolate chips in the microwave. Stir in 15 second intervals to ensure the chocolate doesn't burn.¾ cup white chocolate chips
- Dip the tops of the cookies in the chocolate OR use a knife to put the chocolate on the tops of the cookies.10 Nutter Butter cookies
- While the chocolate is still warm, add the candy eyes. Transfer the cookies to a wire rack, and allow the chocolate to set.20 candy eyes
- After the chocolate sets, use the squeezable cookie frosting to add the mummy "rags." Drizzle the frosting back and forth across the cookies in a zigzag pattern.4 ounces white frosting
- Let the frosting set up before serving.
Notes
- 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.
- Store these at room temp for up to 3 days or in the fridge for 4 to 5 days.