Yummy Mummy Cookies

Name: Yummy Mummy Cookies Recipe | Hersheyland
Prep time: 50 min
Total time: 300 min
Yield: 30 cookies
Ingredients: 2/3 cup butter or margarine, softened; 1 cup sugar; 2 tsps vanilla extract; 2 eggs; 2-1/2 cups all-purpose flour; 1/2 cup HERSHEY'S Cocoa; 1/2 tsp salt; 1/4 tsp baking soda; 1 cup HERSHEY'S Mini Semi-Sweet Chocolate Chips; 1 to 2 packages HERSHEY'S Premier White Creme Chips (12 oz each); 1 to 2 Tbsps shortening (do NOT use butter, margarine, spread or oil); HERSHEY'S Mini Semi-Sweet Chocolate Chips (additional for garnish)

Skill Level: Expert

This autumn, bake and decorate these fun, Halloween-themed cookies. This yummy mummy cookie recipe calls for melted HERSHEY’S Premier White Creme Chips. These Yummy Mummy Cookies don't just look spooktacular — they taste great, too. Rich HERSHEY'S Cocoa and HERSHEY'S Mini Semi-Sweet Chocolate Chips add to the white creme's undeniably delicious flavor. Present this at your next Halloween party or package a few in a decorative bag and tie with orange and black ribbons for the sweetest party favor! For another Halloween-ready recipe, check out these HERSHEY'S Spider Web Caramel Apples. You'll be surprised at how easy the delicious caramel sauce is!

Ingredients & Directions

Yields:: 30 cookies

Prep:: 50 Min.
Bake:: 8 Min.
Total:

BAKE MODE:

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Ingredients

2/3 cup

butter or margarine, softened
1 cup

sugar
2 tsps

vanilla extract
2

eggs
2-1/2 cups

all-purpose flour
1/2 cup

HERSHEY'S Cocoa
1/2 tsp

salt
1/4 tsp

baking soda
1 cup

HERSHEY'S Mini Semi-Sweet Chocolate Chips
1 to 2 packages

HERSHEY'S Premier White Creme Chips (12 oz each)
1 to 2 Tbsps

shortening (do NOT use butter, margarine, spread or oil)
HERSHEY'S Mini Semi-Sweet Chocolate Chips (additional for garnish)

READY TO MAKE THIS?

You'll Need 

mixing bowl

mixer

cookie sheet

wire rack

microwave-safe bowl

microwave

metal spatula

toothpick

Step-By-Step Directions

Beat butter, sugar and vanilla in large bowl until creamy. Add eggs; beat well. Combine flour, cocoa, salt and baking soda; gradually add to butter mixture, beating well. Stir in 1 cup small chocolate chips. Refrigerate dough 20 minutes or until firm enough to handle.

Heat oven to 350°F. For mummy body, roll 1 tablespoon dough into 3-1/2 inch long carrot shape; place on ungreased cookie sheet. For head, roll 1 teaspoon dough, roll into ball the size of a grape; press onto wide end of body. Repeat procedure with remaining dough.

Bake 8 to 9 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool completely.

Microwave 2 cups (12 oz pkg.) white creme chips and 1 tablespoon shortening in microwave-safe pie plate or shallow bowl at Medium (50%) 1 minute; stir. If necessary, microwave at Medium an additional 15 seconds at a time, stirring after each heating, until chips are melted.

Place 1 cookie at a time on table knife or narrow metal spatula. Spoon white creme chip mixture over just the top of cookie to coat; place on wax paper. (If mixture begins to thicken, return to microwave for a few seconds). Melt additional chips with shortening, if needed for additional coating. As coating begins to set on cookies, use toothpick to score lines in body and on face to resemble mummy. Place two small chocolate chips on each for eyes. Store, covered, in cool dry place.

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Yummy Mummy Cookies

Ingredients & Directions

Ingredients

Step-By-Step Directions

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