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These nutter butter mummies are made with just three ingredients. They’re delicious white chocolate-dipped nutter butter cookies decorated with candy eyes and chocolate drizzle.
These are super easy to make and are the ultimate Halloween treat!
I recently made these Jack-O-Lantern pumpkin cupcakes and immediately wanted to make more Halloween recipes. They’re so much fun to make and my nieces and nephews love helping. If you’re throwing a Halloween party this year, these nutter butter mummies are a must!
Ingredient Notes
- White Chocolate – I used vanilla-flavored white chocolate but feel free to use candy melts instead.
- Nutter Butter Cookies – They’re made with peanut butter so make sure you advise everyone who may be allergic.
- Candy Eyes – If you can’t find candy eyes online or at the grocery store, you can use decorating icing with a fine tip or even mini dark chocolate chips instead.
Top Tips
- The white chocolate sets pretty fast so work quickly.
- When melting the white chocolate, do not overheat as it will dry the chocolate out.
- Feel free to add a tablespoon of shortening or 1 teaspoon of coconut oil to the chocolate to smooth it out.
- You can turn these into nutter butter mummy pops, just add a stick.
- If the chocolate in the bowl hardens, just pop it back in the microwave and heat for 15 seconds.
Can I Use Oreo Cookies Instead?
Yes, absolutely. Any cookie will work.
Storage
These cookies store well in the fridge and freezer, just make sure to place them in an air-tight container.
More Halloween Recipes You Might Enjoy…
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Nutter Butter Mummies
Ingredients
- 16 ounces nutter butter cookies
- two 10 ounce bags of white chocolate candy melts
- 1 package candy eyes
Instructions
- Line two or three baking sheets with parchment paper and set them aside.
- Add the white chocolate to a microwave safe bowl and microwave for 30 seconds. Give it a stir and if it’s still not melted, microwave again for 15 seconds. Continue to microwave in 15 second intervals.
- Place the Nutter Butter cookies on a fork one at a time and dip it into the melted chocolate until fully submerged. Then remove and lightly tap the fork onto the edge of the bowl to remove the excess chocolate.
- Place onto the baking sheet and space them about 1-2 inches apart. Add the candy eyes before the chocolate sets.
- Microwave the leftover chocolate and add more chocolate melts if needed. Pour the melted chocolate into a piping bag and twist the top tightly.
- Using scissors, snip the tip of the piping bag just the teeniest bit. You don’t want to cut off too much otherwise the bandages will be too thick when decorating.
- Hold the piping bag firmly and give it a squeeze to decorate the cookies to look more like mummies. Make the bandages fun and go in multiple directions, avoiding the eyes.
- Allow them to set for at least 5 minutes and enjoy!
Notes
- The white chocolate sets pretty fast so work quickly.
- When melting the white chocolate, do not overheat as it will dry the chocolate out.
- Feel free to add a tablespoon of shortening or 1 teaspoon of coconut oil to the chocolate to smooth it out.
- You can turn these into nutter butter mummy pops, just add a stick.
- If the chocolate in the bowl hardens, just pop it back in the microwave and heat for 15 seconds.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
