Mummy Cookies
Nutter Butter cookies dipped in candy bark and decorated with candy eyes and “bandages” for a fun Halloween treat.
Servings: 20 cookies
Calories: 171kcal
Ingredients
- 20 Nutter Butter cookies
- 12 ounces white almond bark
- 40 candy eyeballs
Instructions
- Prepare a baking sheet by lining it with parchment paper.
- In a microwave-safe bowl, melt white bark in 30-second intervals, stirring often until smooth.
- Dip each cookie into the melted bark, allowing the excess to drip off. Place each cookie on your prepared baking sheet, immediately placing the eyes on before the bark hardens.
- Transfer remaining melted bark to a small ziplock baggy. Cut a very small corner off and pipe the “bandages” onto each mummy cookie.
- Allow to harden before serving.
Notes
- Speed Up Cooling: To speed things up, pop the cookies in the fridge to harden the chocolate faster. They should firm up in 10–15 minutes compared to 30 minutes at room temperature.
- Add Eyes Quickly: Make sure to place the candy eyes before the chocolate fully sets so that they stick properly. If the chocolate has already set, use a little melted chocolate as “glue” to attach them.
- Drizzling Without a Piping Bag: You can use a spoon or even a fork to drizzle on the bandages if you don’t want to use a Ziploc or piping bag. It works great in a pinch!
- Work in Small Batches: To prevent the chocolate from cooling too quickly, dip and decorate just a few cookies at a time so you can add the eyes before it sets.
- Prep Everything First: Have your parchment paper, melted bark, candy eyes, and piping setup ready to go before you start dipping — once you begin, things move quickly!
- Avoid Overheating Chocolate: Overheating can cause chocolate to seize and turn grainy. Melt in short intervals and stir often for a smooth, glossy finish.
- Thin Out the Coating: If your melted bark is too thick, stir in a teaspoon of coconut oil or shortening to help it coat the cookies more easily.
- Keep Hands Clean: Use a fork or candy dipping tool to lower cookies into the melted bark — it helps keep them evenly coated and avoids messy fingers.
- Set on a Cooling Rack: If you prefer less pooling around the base, place dipped cookies on a wire rack set over parchment instead of directly on the sheet.
Nutrition
Calories: 171kcal | Carbohydrates: 24g | Protein: 1g | Fat: 7g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 55mg | Sugar: 18g