As Halloween approaches, the one thing my kids start asking for is “Mummy Cookies”. These are definitely the Halloween favorite at our house. I first found this recipe in a newspaper in northern Kentucky about 12 years ago. They were developed by Hershey’s Cocoa, and they still have a link to them on the Hershey’s website. I follow their recipe pretty closely, except that I do not add chocolate chips to the dough (I don’t think they were in the recipe 12 years ago). I like a smoother cookie, especially as these are coated in white chocolate.
The one problem that we have with these cookies in our house is, of course, that they are chocolate, and Little A will not let anything of that variety pass his lips. So I usually make two batches: one with the regular recipe, and one using a sugar cookie recipe as the mummy base. Little A’s okay with picking off those two little chocolate eyes. So we have both chocolate and vanilla mummies at our house. For a vanilla mummy, you can use any sugar cookie recipe that does not have a big spread. Here is my all time favorite Sugar Cookie Recipe.
I do have to admit that I prefer my mummies naked. Shh-don’t tell! I’m not a real fan of white chocolate coating. Maybe if they were dipped in a good dark chocolate, but that would kind of ruin the mummy concept. Maybe if I shaped some like Bats?
As far as the cookie recipe goes, it is pretty standard: mix the wet ingredients, then add the dry ones. These cookies are always much better with little hands helping! Before making the cookies, you can refrigerate the dough a little, if you want, but I don’t usually find this necessary. The dough will store well in the fridge or freezer, however, so it is easy to make up a really big batch and then freeze some for another day.
To get your cookies to look like mummies, start with about a tablespoon of dough and make a wedged carrot-shaped body (about 3 inches long).
Place the body on a cookie sheet. Roll a small teaspoon-sized ball of dough for the head (about the size of a grape). Again-this is a great job for little hands. Place the head on top of the body, pressing the two pieces together just a little. Bake and cool completely.
Melt your white chocolate chips with 1-2 Tbs of shortening (per bag) in a double boiler or in the microwave.
When the white chocolate is warm enough that it pours evenly from a spoon, you are ready to encase your mummies.
Place one cookie on the flat edge of a butter knife.
Be sure that the mummy’s head is supported, or it will soon be decapitated.
Hold the knife over the bowl of chocolate, and spoon the coating over the cookie. It should be quite runny (add additional shortening if necessary).
Gently tap the knife on the edge of the bowl to remove excess coating. Keep the knife straight, or you will end up with a mummy swimming in your chocolate.
Place the coated cookie on a waxed paper lined cookie sheet (use a toothpick to gently nudge the cookie off of the knife).
While the coating is still wet, add two mini chocolate chips for eyes. Let the white chocolate begin to harden (but not completely).
Use a toothpick to draw mummy “wrappings”. Let coating completely harden. If the room is warm, you may need to place the cookie sheet in the fridge for a few minutes.
2/3 cup butter
1 cup sugar
2 tsp vanilla
2 ½ cups flour
½ cup cocoa
¼ tsp baking soda
½ tsp salt
1-2 pkg white chocolate chips
1-2 Tbs shortening per package of chips (not butter)
Mini chocolate chips
Preheat oven to 350°F.
Beat butter, sugar and vanilla until creamy. Beat in eggs. Stir together dry ingredients; gradually add to butter mixture. Beat until blended. Refrigerate 20 minutes for easier handling, if desired.
To form mummy bodies: Roll dough into 2-3” long carrot shape. Roll a small ball for a head. Press together on ungreased cookie sheet.
Bake 8-9 minutes. Cool completely.
Microwave white chocolate chips and shortening until smooth. Coat tops of mummy cookies by placing one cookie at a time on a table knife. Hold knife over the bowl of melted white chocolate and spoon mixture over cookie. Gently tap knife to remove excess chocolate. Place on waxed paper. Place 2 mini chocolate chips on for eyes. As coating begins to set on cookies, use a toothpick to score lines into the coating to resemble mummy wrappings. Let harden completely before storing.