Chocolate Mummy Cookies

Dairy Free
Chocolate Mummy Cookies
90 min.
12
377kcal

Suggestions


Get ready to delight your taste buds and impress your friends with these adorable Chocolate Mummy Cookies! Perfect for Halloween or any festive gathering, these cookies are not only fun to make but also dairy-free, making them a great treat for those with dietary restrictions. With a rich chocolate flavor and a creamy vanilla frosting, these cookies are sure to be a hit among both kids and adults alike.

Imagine a platter filled with cute, chocolatey mummies, each adorned with sweet jelly bean eyes and drizzled with frosting to create the perfect bandage effect. The combination of the soft, chewy cookie and the smooth frosting creates a delightful texture that will have everyone reaching for seconds. Plus, they’re easy to make, taking just 90 minutes from start to finish, so you can whip them up in no time!

Whether you're hosting a spooky party or simply looking for a fun baking project, these Chocolate Mummy Cookies are the ideal choice. Gather your ingredients, roll up your sleeves, and let your creativity shine as you decorate these charming treats. They not only taste amazing but also add a festive touch to any dessert table. So, grab your cookie cutters and get ready to bake some delicious memories!

Ingredients

  • 17.5 oz sugar cookie mix 
  • tablespoons cocoa powder unsweetened
  • 0.3 cup butter softened
  •  eggs 
  • 16 oz vanilla frosting 
  • 12 small gourmet jelly beans cut in half
  • 0.7 oz decorating gel black

Equipment

  • bowl
  • baking sheet
  • oven
  • wire rack
  • ziploc bags

Directions

  1. Heat oven to 375°F. In medium bowl, stir together cookie mix and cocoa.
  2. Add butter and egg; stir until soft dough forms.
  3. On floured surface, roll dough to 1/4-inch thickness.
  4. Cut with 5-inch gingerbread man cutter. On ungreased cookie sheet, place 1 inch apart. Gather dough scraps; reroll until all dough is used.
  5. Bake 7 to 9 minutes or until cookies are just puffed and tops are dry. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes.
  6. Spoon frosting into reasealable freezer plastic bag; partially seal bag and cut 1/4-inch hole in 1 bottom corner. Or use decorating bag with flat tip with 1/4-inch-wide opening (#44). Gently squeeze bag to pipe frosting on cookies for bandages. Attach jelly beans for eyes; use black gel to make pupils in eyes. Store cookies in airtight container.

Nutrition Facts

Calories377kcal
Protein2.28%
Fat33.04%
Carbs64.68%

Properties

Glycemic Index
3.58
Glycemic Load
11.04
Inflammation Score
-2
Nutrition Score
2.0508695667529%

Flavonoids

Catechin
0.54mg
Epicatechin
1.64mg
Quercetin
0.08mg

Nutrients percent of daily need

Calories:377.04kcal
18.85%
Fat:13.9g
21.38%
Saturated Fat:2.36g
14.74%
Carbohydrates:61.2g
20.4%
Net Carbohydrates:60.89g
22.14%
Sugar:43.83g
48.7%
Cholesterol:13.64mg
4.55%
Sodium:253.06mg
11%
Alcohol:0g
100%
Alcohol %:0%
100%
Protein:2.16g
4.32%
Vitamin B2:0.15mg
8.79%
Vitamin E:0.81mg
5.42%
Vitamin A:245.35IU
4.91%
Vitamin K:4.95µg
4.71%
Folate:11.69µg
2.92%
Phosphorus:21.67mg
2.17%
Iron:0.39mg
2.17%
Vitamin B1:0.03mg
2.09%
Selenium:1.29µg
1.85%
Copper:0.03mg
1.73%
Manganese:0.03mg
1.67%
Vitamin B3:0.27mg
1.35%
Magnesium:5.19mg
1.3%
Fiber:0.31g
1.24%