Mummy Cookies have long been a tradition for Halloween baking at our house. It is our only Halloween baking tradition. Until today! We have now added chocolate covered bat cookies to our short list of Halloween favorites.
I added mint extract to a chocolate cut-out cookie recipe and covered the cookies in a dark chocolate coating. These quickly became the adult favorite. Neither Brian nor I are a big fan of white chocolate. But a cookie that tastes like a Girls’ Scout Thin Mint cookie? Absolutely!
I used an orange gel icing for the eyes, but it didn’t set firmly. Next time I will use a bright orange melted colored candy coating to make eyes. I had a pale green colored chocolate that I thought would look nice, but it was too pale, so I went with the gel icing.
A naked bat ready to take the plunge:
These white chocolate covered chocolate mummies are still the kids’ favorite (except for Little A- I usually make a few vanilla mummies for him, and he picks the eyes off).
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For recipe and details on making Mummy Cookies, click HERE.
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RECIPE:
Chocolate Covered Bat Cookies
2 ½ cups flour
1 cup unsweetened Dutch-process cocoa powder
1 tsp baking soda
1 tsp baking powder
1 tsp salt
10 Tbs butter, softened
1 ½ cups sugar
2 large eggs
2 large egg yolks
1 tsp pure peppermint extract, optional
about 2 pounds dark chocolate, coarsely chopped
colored candy coating or frosting for eyes
Preheat oven to 325°F. Line a baking sheet with parchment paper or a silicone mat.
Whisk flour, cocoa powder, baking soda, baking powder, and salt in a bowl. In another bowl, beat butter and sugar with a mixer on medium-high speed for 1 minute. Reduce speed to medium-low, and add eggs and peppermint extract. Slowly add flour mixture, and beat until just incorporated.
Divide dough in half and place on two large pieces of plastic wrap. Wrap dough securely in the plastic wrap and refrigerate until firm, at least 1-2 hours, or several days.
When ready to bake, place dough on a new piece of plastic wrap. Press with hands to make a thick disk of dough. Place another piece of plastic wrap over dough and use a rolling pin to flatten dough to about 1/4 inch. Remove top piece of plastic wrap and cut out cookies with a cookie cutter.
Bake cookies for 10 minutes, or until dry to the touch. Cool 2 minutes on baking sheet before transferring cookies to wire racks to cool.
Melt chocolate in a heatproof bowl in the microwave or in a double boiler (melt chocolate slowly). Dunk cookies into melted chocolate. Use a fork to turn the cookie over in the chocolate. Pick up the cookie with the fork, let excess chocolate drip off, and gently scrape bottom against edge of bowl. Place on parchment (or waxed paper)-lined baking sheets. Let chocolate harden. (TIME SAVING NOTE: You can also just use your fingers to hold the cookie and only dunk the top and sides of the cookie, gently scraping the excess chocolate off of the top of the cookie before placing it on the parchment paper) To make eyes, place melted candy coating in a Ziploc or pastry bag. Poke a small hole in the end with a toothpick and pipe eyes onto bats.
Makes about 4 dozen, depending on the size of your cookies.
Cookie dough recipe adapted from Martha Stewart
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