Easy yet Spooky Halloween Mummy Cookies

Last Updated on October 5, 2025 by Chef Josie

There’s something undeniably charming about a cookie that manages to be both spooky and adorable. These Easy yet Spooky Halloween Mummy Cookies are everything you want in a homemade Halloween cookie, crisp edges, a soft chewy center, rich cocoa flavor, and just the right amount of white chocolate drizzle to create that perfect “mummy wrap.” Whether you’re baking for a Halloween party, a school treat table, or just for a cozy October afternoon, this recipe delivers festive fun and delicious flavor in every bite.

I first made these after a failed attempt at over-the-top themed cupcakes, and instantly fell in love with how effortless yet impressive these turned out. They have that homemade charm with a bakery finish, and they never fail to get attention on dessert tables or Pinterest boards.

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Why You’ll Love These Halloween Mummy Cookies

• Perfectly themed for Halloween: They’re equal parts cute and spooky, a guaranteed hit with kids and adults alike.
• Rich chocolate flavor: Made with real cocoa powder and a hint of brown sugar for depth and chew.
• From-scratch dough: No shortcuts or mixes, just classic ingredients and big flavor.
• Customizable decorations: Swap the white chocolate drizzle for candy melts or royal icing.
• Great make-ahead treat: Dough can be chilled or frozen for later baking.
• A DIY dream: A fun and easy recipe for anyone into DIY spooky cookie recipes or Halloween cookie creations.

Ingredients You’ll Need

For the cookies:

• 1 cup (2 sticks) unsalted butter, softened
• 1 cup granulated sugar
• ½ cup brown sugar, packed
• 2 large eggs, room temperature
• 1 teaspoon vanilla extract
• 2 cups all-purpose flour
• ¾ cup unsweetened cocoa powder
• 1 teaspoon baking soda
• ½ teaspoon salt

For the decoration:

• 1½ cups white chocolate chips or white candy melts
• Candy eyes (available at most baking stores)

Ingredient Notes & Substitutions

• Butter: Unsalted is best for controlling flavor, but salted works too, just reduce added salt slightly.
• Flour: Substitute 1:1 gluten-free flour blend for a gluten-free version.
• White chocolate: Candy melts are easier to drizzle if you’re baking with kids.
• Add-ins: Try mini chocolate chips or crushed Halloween candies for extra texture.

Step-by-Step Instructions

1. Preheat and prepare: Set your oven to 350°F (175°C) and line two baking sheets with parchment paper.
2. Cream the butter and sugars: In a stand mixer, beat butter, granulated sugar, and brown sugar until fluffy and light in color, about 2–3 minutes.
3. Add eggs and vanilla: Mix in one egg at a time, then add vanilla extract. Scrape the sides of the bowl to ensure even mixing.
4. Combine dry ingredients: In a separate bowl, whisk together flour, cocoa powder, baking soda, and salt.
5. Mix the dough: Slowly add dry ingredients to the wet mixture on low speed until combined. The dough will be thick.
6. Shape the cookies: Roll 1½ tablespoons of dough into balls and flatten slightly onto the baking sheets, spacing about 2 inches apart.
7. Bake: Bake for 10–12 minutes, until edges are set but centers remain soft. Allow cookies to cool completely before decorating.
8. Melt and drizzle: Melt white chocolate in a heat-safe bowl in the microwave in 15-second bursts, stirring until smooth. Drizzle over cookies in zigzag lines to resemble mummy wraps.
9. Add eyes: Before the drizzle hardens, gently place candy eyes to complete the mummy look.
10. Set and serve: Let the chocolate firm up at room temperature or refrigerate for 5–10 minutes.

Notes & Top Tips

• For perfect drizzles: Use a piping bag or a small ziplock with the corner snipped off for cleaner “wraps.”
• Chill dough for thicker cookies: A quick 30-minute chill in the fridge prevents spreading.
• Storage: Keep in an airtight container at room temperature for up to 5 days or freeze undecorated cookies for up to 2 months.
• For layered Halloween cookies: Sandwich two cookies with peanut butter or chocolate frosting for a decadent twist.

Serving Suggestions & Variations

• Serve alongside a platter of Halloween Choc Chip Cookies or Halloween Peanut Butter Spider Cookies for a mixed spooky treat tray.
• Use tinted white chocolate (orange or green candy melts) for a colorful variation.
• Create a “Monster Mix” platter with mummy cookies, Halloween Candy Cookies Brown Butter, and Pumpkin Delight squares for a full dessert spread.
• Turn them into ice cream sandwiches with vanilla or pumpkin ice cream between two mummy cookies.

Storage & Reheating Tips

Store the cookies in an airtight tin at room temperature for up to 5 days. To freeze, stack undecorated cookies with parchment between layers and store for up to 2 months. Thaw at room temperature, then decorate before serving.

For a just-baked taste, warm cookies in the microwave for 10–15 seconds before serving.

Final Thoughts

These Halloween Mummy Cookies are a must-bake for anyone who loves homemade Halloween treats. They strike the perfect balance between festive fun and delicious flavor, easy enough for casual bakers, but polished enough to look straight off a Pinterest board.

So preheat that oven, grab your candy eyes, and get ready to bake up the cutest Halloween cookie of the season. Don’t forget to share your creations and tag your friends who need a little Halloween baking inspiration.

FAQs

Can I make the dough ahead of time?
Yes, refrigerate up to 3 days or freeze up to 2 months. Bring to room temperature before baking.

Can I use milk chocolate instead of white?
Yes, but it won’t have the same “mummy wrap” effect. Stick with white or ivory candy melts for the best look.

Do I need candy eyes?
They’re optional but add the perfect Halloween charm. You can also use mini chocolate chips or icing dots instead.

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