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.
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