chocolate crinkle mummy cookies

 

BOO!

you really didn't think i'd go ALL halloween season without putting candy eyeballs on something did you?! these adorable mummy cookies feature a chocolate crinkle cookie base that is so fudgy & delicious. it might just be the easiest cookie batter to whip up too as there is no creaming of butter & sugar, plus it uses staple ingredients you probably have on hand. i like that the crinkle look adds a little extra spookiness to the mummy too! i used bob's red mill all purpose flour for the base, which as always is my go to baking flour. it truly produces the best baked goods possible. when it comes to decorating the cookie you can keep the mummy as simple as i did or let your kids go wild with halloween sprinkles & gummies. just be sure to let the chocolate cool slightly before transferring to the piping bag, otherwise things might get a little messy!

i think even when halloween is over, these crinkle cookies might just be on a weekly baking rotation in my house because they are that good. might have to work on a christmas version next... too soon? haha

happy halloween season friends! xo

ingredients

  • 1 cup granulated sugar
  • 1/4 cup unsalted butter, melted
  • 2 large eggs, room temperature
  • 1 teaspoon pure vanilla extract
  • 1/2 cup unsweetened cocoa powder
  • 1 cup bob's red mill all purpose flour
  • 1 teaspoon bob's red mill baking powder
  • 1/2 teaspoon fine salt
  • icing sugar, for rolling
  • 1 cup white chocolate chips, melted & slightly cooled
  • 40 candy eyeballs

directions

  • in a large mixing bowl whisk together the sugar, butter, eggs & vanilla until well blended.
  • sift in the cocoa powder, flour, baking powder & salt. mix until dough comes together. cover with plastic wrap & refrigerate until firm, about 2 hours.
  • when ready to bake preheat the oven to 350(f) degrees & line a baking sheet with parchment paper.
  • scoop batter into 18 to 20 evenly sized rounds & generously coat in powdered sugar. transfer to prepared baking sheet & press down on each cookie slightly to flatten.
  • bake for 8 to 10 minutes, until the edges have set but the center is still fudgy. let cool completely before decorating.
  • transfer melted white chocolate to a piping bag fitted with a small plain round piping tip. drizzle each cookie with the chocolate & finish with two candy eyeballs. refrigerate for 15 minutes to allow chocolate to set & enjoy!