Description
Soft, fudgy Halloween Mummy Cookies made with rich chocolate cookie dough, creamy vanilla buttercream, and candy eyes. These fun spooky cookies make an easy Halloween dessert for parties, family baking, and seasonal treats.
Ingredients
- Chocolate Cookies:
- 150 g butter
- 200 g granulated sugar
- 50 g dark brown sugar
- 1 egg
- 1 egg yolk
- 1 teaspoon vanilla extract
- 260 g all-purpose flour
- 40 g cocoa powder, preferably Dutch-process
- ¾ teaspoon baking powder
- ¾ teaspoon baking soda
- ¾ teaspoon salt
- Vanilla Buttercream:
- 80 g powdered sugar
- 50 g butter, room temperature
- ½ teaspoon vanilla extract
- 1½ teaspoons milk
- Decoration:
- Candy eyes, as needed
Instructions
- Melt the butter gently in the microwave or in a saucepan. Do not let it bubble.
- Transfer the melted butter to a large mixing bowl and chill for about 20 minutes, until it reaches room temperature.
- Add the granulated sugar and dark brown sugar. Mix for about 1 minute.
- Add the egg, egg yolk, and vanilla extract. Mix until combined.
- In a separate bowl, combine the all-purpose flour, cocoa powder, baking powder, baking soda, and salt.
- Fold the dry ingredients into the wet ingredients just until a dough forms. Do not overmix.
- Refrigerate the cookie dough for 30 minutes.
- Meanwhile, preheat a conventional oven to 175°C or 350°F and line a baking sheet with parchment paper.
- Portion about 55 g, 2 oz, or ¼ cup of dough for each cookie.
- Roll each portion into a ball, place it on the prepared tray, and gently flatten it to about 2 cm or 0.8 inch thick.
- Arrange 6 cookies per tray and bake one tray at a time for 9 to 10 minutes. Keep the remaining unbaked dough refrigerated.
- Let the baked cookies rest on the baking sheet for 3 minutes.
- Transfer the cookies to a cooling rack and let them cool completely.
- To make the buttercream, beat the powdered sugar, room-temperature butter, vanilla extract, and milk on high speed for about 3 minutes.
- Stir the buttercream briefly with a spatula to reduce air bubbles.
- Transfer the buttercream to a piping bag and cut an opening about 5 mm or 0.2 inch wide.
- Attach the candy eyes to each cooled cookie with a small dab of buttercream.
- Pipe buttercream strips across each cookie to create the mummy bandage design.
Notes
For the most accurate baking results, weigh ingredients in grams rather than relying on cup measurements.
Dutch-process cocoa powder works well for a richer chocolate flavor.
Pure vanilla extract gives the best vanilla flavor.
Dark brown sugar adds moisture and helps create a softer, chewier texture.
Avoid overmixing after adding the flour mixture.
Keep the remaining dough refrigerated while each batch bakes.
The cookies will still feel soft when they leave the oven, so let them firm on the baking sheet for 3 minutes before transferring them.
You can portion the cookie dough into balls and refrigerate them in an airtight container overnight, then bake as directed.
You can freeze dough balls in an airtight container or freezer bag for up to 30 days.
Thaw frozen dough balls for about 1 hour before baking.
Store finished cookies in an airtight container.
For the best texture, eat the finished cookies within 1 day.
The listed total time is 30 minutes and does not include the additional chilling and cooling periods.