Nutter Butter Mummies

5 from 3 votes

Created by: Fun Cookie Recipes

32 cookies

Prep Time 15

Setting Time 15

Total Time 30

Make these spooky Nutter Butter Mummies for a quick and easy Halloween snack or party! You only need 3 simple ingredients to make these easy cookies.

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.

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.