Love Halloween. Love all the traditions. Love Halloween treats… but ONLY the spooky, fun kind. NOT the gory, gross kind.
Cute meringue ghosts? Skeleton cookies? Spiderweb shortbread? Yes, yes and yes!
Eyeball doughnuts? Severed finger cookies? Zombie brain cakes? No, no and no!
If you’re looking for easy, fun, and definitely-not-gross Halloween treats, Mummy Cookie Pops perfectly fit the bill.
NOTE: I purchase “candy eyes” for Mummy Cookies and other Halloween Treats from Candyland Crafts in New Jersey. As a customer of 10 years plus, I can’t praise this place enough. Fantastic staff who supply excellent customer service, along with an amazing selection of cake and cookie decorating supplies. If you contact them directly, they also offer international shipping. If you don’t have access to “candy eyes” though, don’t fret! There are plenty of other sweets and candy which you can use instead.
Below is a selection of mini marshmallows, smarties, mini-smarties, m&ms, chocolate chips and chocolate buttons – all of which can be turned into “eyes” with a strategic dab of melted chocolate! I prefer to apply the chocolate “pupil” to each eye using a cocktail stick, but you could also use a skewer or the tip of a sharp knife. Also – I cut the mini marshmallows in half so that they make flatter “eyes”.
Mummy Cookie Pops
350g plain/all-purpose flour
1 tsp baking soda
75g cocoa powder
150g light brown sugar
2 tsp vanilla extract
200g white chocolate
A selection of candy eyes
OR some other small candies or sweets plus a square or two of dark chocolate
Preheat oven to 190C.
Mix the butter and sugars in a bowl with a wooden sppon until smooth and creamy.
Add the eggs one at a time and mix well after each addition.
Add the vanilla and mix well.
Add the flour, baking soda and cocoa powder and mix to form the cookie dough.
If the dough is very soft, chill for 30mins in a fridge to firm up.
Roll the cookie dough into waknut-sized balls (approx 40g each in weight) and place each ball on a lolly/popsicle/lollipop stick on a baking tray.
Bake for 10 mins in the preheated oven.
When the baking time is up, allow to cool on the baking tray for 10-15 minutes. During this time the cookie will set and firm up. Then transfer to a wire rack to cool completely.
When the cookies are cooled, it’s time to decorate!
Melt the white chocolate in the microwave or over a bain-marie. BE CAREFUL! White chocolate burns very easily if it gets too hot, so melt it slowing at a gentle heat only.
Using small dabs of melted chocolate, fix two candy eyes to each cookie.
Now, transfer the remaining white chocolate to a piping bag or squeezy bottle. If you don’t have either of these to hand, you can fashion a piping bag out of a cone of greaseproof paper. Or you can pour the chocolate into a plastic sandwich bag and snip off the corner when ready to pipe. Or you can even try just pouring the melted chocolate from a jug.
Pipe/pour the white chocolate into straight lines from side to side and back again, right across each mummy face until each cookie is covered with mummy “bandages”.
Leave for at least 30 minutes to allow the chocolate to set and then devour!