These mummy cookies are a simple 3-ingredient spooky fun treat for Halloween made with Nutter Butter cookies, white chocolate and candy eyes. They are a hit at parties!

Nutter Butter mummy cookies on a white plate on a table with a spider web tablecloth.

This post may contain affiliate links. Read disclosure policy.

Jamielyn Nye

3-Ingredient Nutter Butter Mummies

I love making Halloween treats…the cuter the better! These mummy cookies are one of my favorites because they only need three ingredients and are an easy no-bake dessert to make with the kids.

I’ll wrap them up in favor bags for school or drop off a plate to the neighbors, and they always get big smiles. They’re also a hit at parties, right up there with my Halloween Rice Krispie treats!

If you love making fun desserts, be sure to try my monster Halloween cake pops, witch hat cookies, white chocolate strawberry ghosts or Halloween Oreo balls.

Ingredient Notes

Nutter butter cookies, white chocolate melting wafers and candy eyeballs.
  • Cookies: I made Nutter Butter mummies, but any cookie with an oblong shape works. Milano cookies dipped in white chocolate, Vienna cookies, Keebler El fudge or even white vanilla wafer sticks.
  • White chocolate: Use a high quality white chocolate coating as that will melt and taste better! I love Ghirardelli white chocolate melting wafers or Guittard.
  • Candy eyes: I used candy eyeballs, but you can use black pearl sprinkles or create eyes for the mummy cookies with a black icing gel writer.

How to Make Mummy Cookies

Add the white chocolate wafers to a microwave-safe bowl and heat for 30 seconds. Stir, then continue melting in 15-second increments until the chocolate is completely smooth.

Drop a Nutter Butter into the melted white chocolate and use a fork to turn it until it’s fully coated. Lift it out, let the excess drip off, then place it on the prepared baking sheet.

Dipping a Nutter Butter cookie into white chocolate.

Pour melted chocolate into a piping bag or a zip-top bag with a small corner cut off. Move it back and forth a few inches above the Halloween mummy cookies to make it look like mummy bandages / gauze. 

Mummy cookies setting on a parchment paper lined baking sheet.

Place candy eyes on cookies while the drizzle is still melted. Let the cookies sit for a few minutes until the chocolate is solid again.

Mummy cookies on a white plate.

Recipe Tips

  • When using white chocolate chips, add a pinch of coconut oil, vegetable shortening, or vegetable oil to help them melt smoothly.
  • Substitute white chocolate almond bark if you like, but it gives the Nutter Butter mummy cookies more of a vanilla flavor.
  • Melt the white chocolate in a double boiler or gently on the stovetop if you prefer.
  • After the Halloween Nutter Butter mummies set, trim away any excess chocolate with kitchen shears for a cleaner look.
A close up of Nutter Butter mummy cookies ready for serving on a white plate.

Need more easy Halloween recipes? Try Halloween dirt cake, Halloween Chex mix and spider cookies served with a glass of witches brew!

More Halloween Recipes

See all
See all
Mummy cookies on a white plate.

Nutter Butter Mummy Cookies

5 from 1 vote
Recipe by: Jamielyn Nye
Prep Time: 10 minutes
Chill time: 10 minutes
Total Time: 20 minutes
Servings: 12
These mummy cookies are a simple 3-ingredient spooky fun treat for Halloween made with Nutter Butter cookies, white chocolate and candy eyes. They are a hit at parties!
Print Pin This! Rate

Video

Ingredients 

  • 12 nutter butter cookies , milano or vienna fingers
  • 10 ounces white chocolate wafers
  • 24 candy eyes

Instructions

  • Prep: Place a sheet of parchment paper on a cookie sheet or on the counter.
  • Melt chocolate: Put the chocolate wafers in a microwave safe bowl and microwave at 50% power for 30 seconds. Stir and repeat in 15 second increments until melted and smooth, stirring each time.
  • Dip cookies: Place a cookie into the melted chocolate. Using a fork, flip the cookie a few times so it is completed covered in chocolate. With the cookie on the fork, tap the fork a few times on the sides of the bowl. This will remove excess chocolate. Move the dipped cookie to the parchment and let sit until the chocolate solidifies. Repeat with all of the cookies.
  • Cut off excess chocolate: Once the chocolate has set, use kitchen shears to cut off the edges of the chocolate that spread while it was hardening.
  • Drizzle chocolate: Pour some melted chocolate into a piping bag or a zip-top bag with a small corner cut off. Move it back and forth a few inches above the cookies to make it look like mummy gauze. Practice a bit on the parchment, if you need to.
  • Set the eyes: Place eyes on the cookie while the drizzle is still melted. Let the cookies sit for a few minutes until the chocolate is solid again. If needed, use the shears again to cut off any additional drizzle.

Last step: Please leave a comment and rating after you make the recipe.

Notes

Store: Store cookies in an airtight container at room temperature for up to 2 weeks. You can also store them in the refrigerator! They are delicious chilled.
 

Nutrition

Calories: 187kcal, Carbohydrates: 22g, Protein: 2g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Cholesterol: 5mg, Sodium: 57mg, Potassium: 76mg, Fiber: 0.2g, Sugar: 18g, Vitamin A: 16IU, Vitamin C: 0.1mg, Calcium: 48mg, Iron: 0.4mg

Nutrition provided is an estimate. It will vary based on specific ingredients used.