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Mummy Cookies & Ghost Treats: The Cutest Halloween Recipe You’ll Ever Make

Mummy Cookies & Ghost Treats
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For the Mummy Cookies (makes about 18 cookies)

Ingredients

Scale

Cookie base:

 

  • 2 ¾ cups (345 g) all-purpose flour
  • 1 tsp baking soda
  • ½ tsp salt
  • 1 cup (225 g) unsalted butter, softened
  • 1 ½ cups (300 g) granulated sugar
  • 1 large egg
  • 1 tsp vanilla extract

Instructions

Step 1: Make the Cookie Dough

In a medium bowl, whisk together the flour, baking soda, and salt. In a separate large bowl, cream the softened butter and sugar until light and fluffy, about 2–3 minutes. Add the egg and vanilla extract, mixing until fully combined. Gradually fold in the dry ingredients until a soft dough forms.

Step 2: Chill and Shape

Wrap the dough and refrigerate for at least 30 minutes — this prevents the cookies from spreading too much in the oven. Once chilled, roll the dough into small balls (about 2 tablespoons each) and flatten slightly into oval “mummy body” shapes on a lined baking sheet.

Step 3: Bake

Bake at 175°C (350°F) for 9–11 minutes, or until the edges are just barely golden. Let the cookies cool completely on a wire rack before decorating — this step is essential, since warm cookies will melt the chocolate bandages.

Step 4: Melt the White Chocolate

Melt the white chocolate in a microwave-safe bowl in 20-second bursts, stirring between each round, or use a double boiler. Stir in the vegetable oil to create a smooth, pipeable consistency.

Step 5: Wrap Your Mummies

Spoon the melted chocolate into a piping bag or a zip-top bag with the corner snipped off. Pipe thin, uneven strips back and forth across each cookie to mimic mummy bandages, leaving a small gap for the eyes. While the chocolate is still soft, press two mini chocolate chips (or candy eyes) into the gap.

Step 6: Assemble the Ghost Treats

Dip each marshmallow into the melted white chocolate, covering it completely, and let any excess drip off. Place on parchment paper and immediately add two mini chocolate chip eyes before the chocolate sets. For a cuter presentation, insert a lollipop stick into the marshmallow before dipping to create a ghost pop.

Step 7: Set and Serve

 

Let both the mummy cookies and ghost treats sit at room temperature for 15–20 minutes, or refrigerate for 10 minutes, until the chocolate has fully hardened. Arrange on a platter for an eye-catching Halloween dessert display.

Notes

Decoration:

  • 300 g white chocolate (melting wafers or chips work best)
  • 1 tsp vegetable oil or shortening (to thin the chocolate)
  • 36 mini chocolate chips or edible candy eyes

For the Ghost Treats (makes about 12 ghosts)

 

  • 12 large marshmallows
  • 300 g white chocolate or white candy melts
  • 24 mini chocolate chips (for eyes)
  • Lollipop sticks or pretzel sticks (optional, for a pop-style presentation)

Find it online: https://www.forkstories.com/mummy-cookies-ghost-treats/