Make these spooky Nutter Butter Mummies for a quick and easy Halloween snack or to take to a party! You only need 3 simple ingredients to make these easy cookies.
These easy Nutter Butter cookies have been on repeat in our house for years. It’s a great after-school activity, and the kids love making them! The only thing that I help the kids with, is melting the candy melts in the microwave, and from there they do everything by themselves!
Plus, nothing beats a recipe that requires just a few ingredients that you can easily find in any store. I’m also giving you options on other cookies that you can use in place of Nutter Butters.
So if you’re looking for a quick and easy Halloween snack or party idea, give these Nutter Butter Mummies a try! They’ll be sure to delight your little ghosts and goblins!
If you’re looking for more Halloween treats to try, check out these easy Candy Corn Marshmallow Bars, easy Dracula Cookies, or my favorite Frankenstein Peanut Butter Cookies.
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Why You Will Love This Recipe
- Only Three Ingredients. As I mentioned before, you only need three easy to find ingredients to make these!
- No Bake. This is a no-bake recipe, the only thing that you have to do is melt the melting wafers and dip the Nutter Butter cookies in them. The most difficult part is waiting for the candy coating to set!
Key Ingredients
Complete list of ingredients with quantities and instructions is located in the recipe card below
- Nutter Butter: You need a large family-size pack (16 ounces) of these peanut butter cookies. Unwrap them before you start.
- Candy Coating: To coat the nutter butters and create the drizzles, we’re using 2 bags of Ghirardelli vanilla-flavored melting wafers. You can also use white chocolate if you like, but melting wafers melt easier and set quicker.
- Candy Eyes: Add eyes to your adorable mummies by using candy eyes, or mini chocolate chips. You can also draw eyes with black decorating icing and a fine tip, or small black sprinkles (like black pearl sprinkles).
How To Make Chocolate Dipped Nutter Butter Cookies
- Prep: Line 2 large cookie sheets with parchment paper or Silpat mats, and set aside.
- Melt the Chocolate: Add half of the melting wafers to a microwave-safe bowl, and melt them in the microwave using the low setting for 30 seconds increments stirring in between until they’re fully melted (add more later if needed). Be careful not to overheat the chocolate.
- Dip: Next, dip each nutter butter cookie in the melted chocolate (either fully, or by leaving the ends exposed) shaking off any excess, then place on the prepared cookie sheets spacing them out about 1 inch apart.
- Candy Eyes: Add eyes to the mummies before the chocolate sets. If the melted chocolate in the bowl sets, microwave it for 15 seconds and give it a quick stir.
- Drizzle: Melt the remaining melting wafers, and place the melted chocolate in a piping bag. Twist the top tightly to secure the piping bag, and with scissors snip the tip off but only do a tiny bit as you want the “bandages” to be thin. Drizzle the melted chocolate on top of the cookies to look like mummies doing in different directions avoiding the eyes.
- Chill: Pop the cookie sheets in the fridge for 15 minutes for the melted chocolate to set. When the chocolate hardens, pick up each cookie and snap off the extra white chocolate drizzle around it.
Top Tips
- Be Careful with the Candy Eyes! The black iris of the candy eyes has the tendency to smudge, so handle them with tweezers or tongs. If it happens that the iris of the candy eyes does smudge, just use lightly damp napkins or Q-tips to clean them up.
- Shake Off Any Excess: It is very important to shake off any excess chocolate after dipping the cookies by tapping it on the bowl and giving it a shake. If you skip this step, your cookies will have a layer that is too thick, and it won’t look good. Plus, you might not have enough chocolate to use for the bandages.
- Use a Fork for the Drizzles: You don’t have to use a piping bag for the drizzles at the end. You can just melt the chocolate, then using a spoon or a fork, take a little of the chocolate and drizzle it over each cookie.
- Variations: You don’t have to use Nutter Butters here. Substitute with chocolate Oreos, golden Oreos, White Fudge Ding Dongs, Vienna Fingers, or Milano Cookies.
Storing Tips
To store the cookies, place them in a Ziploc bag or an airtight container for up to 2 weeks in the fridge. You can also freeze them for up to 3 months, and thaw them in the fridge or over the counter before serving.
Everyone is going to love this cute Halloween cookie idea, especially the ones that love peanut butter! Don’t forget to share your review in the comments box below, I love to hear about your experience.
Nutter Butter Mummies
Ingredients
- 16 oz Nutter Butter cookies 32 in total
- 2 10-ounce bags vanilla candy melts I used Ghirardelli
- 64 candy eyes
Instructions
- Line 2 large cookie sheets with parchment paper or Silpat mats, and set aside.
- Add half of the melting wafers to a microwave-safe bowl, and melt them in the microwave using the low setting for 30 seconds increments stirring in between until they’re fully melted (add more later if needed). Be careful not to overheat the chocolate.
- Next, dip each nutter butter cookie in the melted chocolate (either fully, or by leaving the ends exposed) shaking off any excess, then place on the prepared cookie sheets spacing them out about 1 inch apart.
- Add eyes to the mummies before the chocolate sets. If the melted chocolate in the bowl sets, microwave it for 15 seconds and give it a quick stir.
- Melt the remaining melting wafers, and place the melted chocolate in a piping bag. Twist the top tightly to secure the piping bag, and with scissors snip the tip off but only do a tiny bit as you want the “bandages” to be thin. Drizzle the melted chocolate on top of the cookies to look like mummies doing in different directions avoiding the eyes.
- Pop the cookie sheets in the fridge for 15 minutes for the melted chocolate to set. When the chocolate hardens, pick up each cookie and snap off the extra white chocolate drizzle around it.
Notes
- Be Careful with the Candy Eyes! The black iris of the candy eyes has the tendency to smudge, so handle them with tweezers or tongs. If it happens that the iris of the candy eyes does smudge, just use lightly damp napkins or Q-tips to clean them up.
- Shake Off Any Excess: It is very important to shake off any excess chocolate after dipping the cookies by tapping it on the bowl and giving it a shake. If you skip this step, your cookies will have a layer that is too thick, and it won’t look good. Plus, you might not have enough chocolate to use for the bandages.
- Use a Fork for the Drizzles: You don’t have to use a piping bag for the drizzles at the end. You can just melt the chocolate, then using a spoon or a fork, take a little of the chocolate and drizzle it over each cookie.
- Variations: You don’t have to use Nutter Butters here. Substitute with chocolate Oreos, golden Oreos, White Fudge Ding Dongs, Vienna Fingers, or Milano Cookies.
- Storing & Freezing: To store the cookies, place them in a Ziploc bag or an airtight container for up to 2 weeks in the fridge. You can also freeze them for up to 3 months, and thaw them in the fridge or over the counter before serving.
Nutrition
This website provides approximate nutrition information for convenience and as a courtesy only. Nutrition data is gathered primarily from the USDA Food Composition Database, whenever available, or otherwise other online calculators.
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Comments & Reviews
Christine says
This looks very good please send me the website thank you