Mummy Cookies

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Only 4-ingredients needed to make these adorable and delicious mummy cookies! Milano cookies are dipped in melted white chocolate and black pearl sprinkles are attached to become the eyes. These cookies make for a simple and tasty Halloween treat.

Can’t get enough Halloween treats? Us either! Try these Halloween donuts, ghost cookies, or bat cookie pops. And check out our free printable Halloween treat toppers!

Image of one of the mummy cookies being held

Mummy cookies

As strange as it might sound, Milano cookies dipped in white chocolate has always been one of my favorite treats — you’ve got to try it, it’s delicious! So after making this mummy bark I had the idea to add a few more decorations to that favorite treat and turn the cookies into mummies.

It’s such a festive, fun, and simple treat that is also ridiculously tasty. I make these mummy cookies every single Halloween and without fail they’re always the first treat gone.

Only 4 ingredients!

  • Milano cookies: grab your favorite flavor; I’m partial to the double dark chocolate cookies (especially when paired with the white chocolate coating). And if you are super ambitious or don’t have Milano cookies available, you could make your own!
  • White chocolate chips: grab some high quality white chocolate chips (more on this below) or use a white chocolate baking bar.
  • Vegetable oil: the oil helps to thin the white chocolate so it adheres nicely and smoothly to the mummy cookies. A little goes a long way! Coconut oil, canola oil, or vegetable shortening could also be used.
  • Black pearl sprinkles: these sprinkles can be tricky to find at a mainstream grocery store, but they are typically readily available at craft/hobby stores, baking/decorating speciality stores, or online! I typically grab mine online.

Ingredient shot--images of the Milanos, sprinkles, and white chocolate chips

How to make mummy cookies

The photo collage below this text breaks down the process of making these mummy cookies.

  • Melt the white chocolate. I use vegetable oil to thin out the chocolate (and help it to adhere to the cookies better). (More tips on melting white chocolate below.)
  • Decorate. Working quickly (white chocolate hardens fast!), hold the Milanos over the white chocolate and spoon the chocolate over the top 2/3rds of the cookie. 
  • Drizzle. Once all the cookies are coated in white chocolate, use the remaining chocolate to drizzle mummy “bandages” over the cookies.
  • Add “eye” sprinkles. Before the chocolate has a chance to harden, press 2 pearl sprinkles into the cookie to create mummy eyes.
  • Let the cookies harden at room temperature and then enjoy! I usually refrigerate the cookies, they are so good straight out of the fridge!

Process shots-- images of the cookies being dipped in white chocolate, the sprinkle eyes being added, and white chocolate being pipped over it all

White chocolate melting tips

  • Use high quality chocolate chips for a better melt and a richer taste. My favorite is Ghirardelli or Guittard (not sponsored).
  • Microwave chocolate chips in sturdy, microwavesafe (glass) bowls instead of using plastic or melamine. 
  • To avoid burned chocolate chips, microwave the chips for 30 seconds at a time, and stir it for at least 20-25 seconds in between each microwave burst. Remember the chocolate is still melting even after it has been removed from the microwave. 
  • White chocolate hardens very quickly so work fast when pressing the edible eyes into the cookies. 
  • If the chocolate starts to harden while you are coating the mummy cookies, microwave it for another 5-10 seconds. If the chocolate is too thick and not going on smoothly, add a little bit more vegetable oil.

Images of the mummy cookies laid out on a board

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Mummy Cookies

5 from 5 votes
Only 4-ingredients needed to make these adorable and delicious mummy cookies! Milano cookies are dipped in melted white chocolate and black pearl sprinkles are attached to become the eyes. These cookies make for a simple and tasty Halloween treat.
Print Recipe

Mummy Cookies

5 from 5 votes
Only 4-ingredients needed to make these adorable and delicious mummy cookies! Milano cookies are dipped in melted white chocolate and black pearl sprinkles are attached to become the eyes. These cookies make for a simple and tasty Halloween treat.
Course Dessert
Cuisine American
Keyword halloween cookies, mummy cookies
Prep Time 15 minutes
Chilling Time 15 minutes
Total Time 30 minutes
Servings 16 cookies
Calories 92kcal
Cost $5.28

Ingredients

  • 1 package (7.5 oz; 213g) Double Chocolate Milano cookies
  • 1 cup (155g) white chocolate chips (See Note 1)
  • 1/2 tablespoon vegetable oil
  • 32 black pearl sprinkles

Instructions

  • PREP: Line a baking sheet with parchment paper. Remove the cookies from the package and place in an even layer on the lined sheet pan. Place in the freezer while melting the chocolate.
  • MELT WHITE CHOCOLATE: In a large microwave-safe bowl, add the white chocolate chips and vegetable oil. Microwave for 30 seconds, stir for 15-20 seconds, and microwave for another 25 seconds. Stir until melted or return to the microwave for 10-15 more seconds.
  • COAT COOKIES IN WHITE CHOCOLATE: (Work quickly; white chocolate hardens fast!) Holding the cookie in one hand and holding a spoon in the other hand, spoon the melted chocolate over the top 2/3rds of the cookies. We spoon chocolate over the cookie instead of dipping it. (Dipping the cookies causes the chocolate from the center of the Milano to melt into the white chocolate creating an off colored chocolate.) Once the chocolate has been spooned over the cookie, tap the cookie on the edge of the bowl a few times. Then scrape the bottom of the cookie on the side of the bowl to remove excess chocolate from the bottom of the cookie.
  • WHITE CHOCOLATE DRIZZLE: Return the chocolate coated cookies to the lined baking sheet and allow to completely dry. Make sure the remaining chocolate is still completely melted, if its hardened at all melt it for 10-15 seconds in the microwave. Using a spatula scrape the remaining white chocolate to a small plastic bag and cut off the tip with scissors. Pipe the melted white chocolate over the cookies to form the "bandages" of the mummy.
  • EYES: Working quickly, Secure 2 sprinkle eyes on the wet chocolate. Let cookies fully harden and enjoy! We like these mummy cookies best chilled (straight out of the fridge).

Video

Recipe Notes

Note 1: Use high quality chocolate chips for a better melt and a richer taste. My favorite is Ghirardelli or Guittard.

Nutrition Facts

Serving: 16cookies | Calories: 92kcal | Carbohydrates: 10.4g | Protein: 1g | Fat: 5.6g | Cholesterol: 2.3mg | Sodium: 33.2mg | Fiber: 0.3g | Sugar: 6.3g

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23 Comments

  1. howww did I miss these the other day?! the. CUTEST! and who doesn’t love a milano? I’ll take 12, please ๐Ÿ˜‰

  2. I tried to make these and am finding that the brown chocolate on the milano started to melt and contaminate the white chocolate. Did you have this issue and what did you do to fix it?

    1. I never have that issue and I make these a lot (not decorated up, but they are a favorite snack!) I wonder if perhaps your kitchen is warmer? I bet if you froze the milanos before dipping them it would solve that! ๐Ÿ™‚

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