About the Recipe
Sometimes, the best recipe ideas come from the most unexpected places—like my kids’ complaints! They told me recently that my recipes were “too adult” and, in their words, “boring.” So, of course, I had to prove them wrong. Halloween is the perfect time to get a little wild and have some fun with baking, so I decided to embrace the spooky spirit and create something that’s playful, delicious, and definitely not boring. These black cocoa peanut butter swirl chocolate chip cookies turned into mummies are a blast to make and even more fun to decorate. Halloween isn’t just for kids; it’s for embracing the theme, going all out with decorations, and connecting with that inner child in all of us. Whether you're baking for your family or just for yourself, this recipe will bring a smile to your face and surprise to those who thought “boring” was the only option!
Halloween Fun for All Ages: These chocolate mummy cookies bring spooky charm to Halloween festivities, making them a hit with both kids and adults alike.
Rich, Decadent Flavor: Made with deep, dark cacao powder from Selefina, these cookies deliver a rich chocolate taste that’s as satisfying as it is hauntingly delicious.
Soft and Chewy Texture: With a perfect balance of softness and chewiness, these cookies offer a satisfying bite that’s perfect with a glass of milk or a cozy cup of cocoa.
Simple, Eye-Catching Design: The easy “mummy wrap” marshmellow icing design makes these cookies look impressive with minimal effort, adding a festive touch to any Halloween spread.
Ideal Make-Ahead Treat: These cookies stay fresh for days, making them an excellent choice for Halloween parties or trick-or-treat giveaways.
Kid-Friendly Baking: Perfect for baking with little ones, decorating these mummy cookies is a fun, hands-on activity that adds to the Halloween excitement.
What You'll Love
Ingredients
For the Cookies:
1 cup (227g) unsalted butter, softened
1 cup (200g) granulated sugar
1 cup (220g) light brown sugar, packed
2 large eggs
1 ½ tsp vanilla extract
2 ½ cups (310g) all-purpose flour
½ cup (50g) black cocoa powder
1 tsp baking soda
½ tsp baking powder
½ tsp salt
1 cup (180g) chocolate chips
½ cup (125g) creamy peanut butter (for the swirl)
For the Mummy Decoration:
1 ½ cups marshmallows
Candy eyes
Preparation
Let's get started!
Prepare the Cookie Dough:
Preheat your oven to 350°F (175°C) and line a baking sheet with parchment paper.
In a large bowl, cream together the softened butter, granulated sugar, and light brown sugar until light and fluffy.
Beat in the eggs one at a time, then add vanilla extract.
In a separate bowl, whisk together the flour, black cocoa powder, baking soda, baking powder, and salt.
Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Fold in the chocolate chips.
Peanut Butter Swirl:
Slightly melt the peanut butter in the microwave for about 10-15 seconds to make it easier to swirl.
Drizzle the peanut butter over the cookie dough and gently swirl it using a spatula or knife, being careful not to overmix to keep the peanut butter streaks visible.
Chill the dough for a minimum of 30 minutes
Scoop and Bake:
Scoop the dough into balls (about 2 tablespoons each) and place them on the prepared baking sheet, leaving space for spreading.
Bake for 10-12 minutes, or until the edges are set but the centers are still soft.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
Make the Mummy Decoration:
While the cookies are cooling, melt the marshmallows in the microwave. Heat them in a microwave-safe bowl for 20-30 seconds, until they are soft and stretchy.
Stir the marshmallows with a fork and allow them to cool for a few seconds so they are cool enough to handle but still stretchy.
Using your fingers or a fork, pull the marshmallows into thin strands and stretch them across each cookie to resemble mummy bandages.
Stick candy eyes onto each cookie to complete the mummy look
Set and Serve:
Let the marshmallow strands set for a few minutes before serving.
1. What makes black cacao mummy cookies different from regular chocolate cookies?
Black cacao mummy cookies are made using black cocoa powder, which gives them a richer, darker color and a smoother, less acidic chocolate taste than regular cocoa. They’re especially great for Halloween with their deep black hue, perfect for spooky treats!
2. How do I make the mummy decorations on the cookies?
To create the mummy effect, you can use white icing or melted white chocolate to pipe thin lines across the cookies, mimicking bandages. For eyes, small candy eyes or dots of chocolate work well to complete the mummy look.
3. Can I substitute regular cocoa powder for black cocoa powder?
Yes, but the color will be lighter, and the taste will have a slightly more acidic, intense chocolate flavor. Black cocoa powder gives the cookies their signature dark color and a smoother, subtle chocolate profile.
4. How can I make the cookies chewy instead of crispy?
For chewier cookies, slightly underbake them by removing them from the oven just as the edges set but while the centers are still soft. You can also add a bit of extra moisture to the dough with an additional egg yolk or a touch of honey or molasses.
5. Are black cacao mummy cookies safe for children?
Yes! Black cocoa powder is safe and has a less intense flavor than regular cocoa powder, making these cookies a hit with kids and adults alike.
6. Can I freeze black cacao mummy cookies?
Absolutely. Bake and cool the cookies completely, then freeze them in a single layer on a baking sheet before transferring to an airtight container. They can be frozen for up to 3 months. Add the mummy decorations after defrosting for best results.
7. Where can I buy black cocoa powder?
Black cocoa powder can be found in specialty baking stores or online retailers. Selefina spices, which you used, is one source that provides high-quality black cocoa powder for baking.
8. How can I adjust this recipe for dietary restrictions?
For a gluten-free version, substitute the flour with a 1:1 gluten-free baking blend. For vegan cookies, you can replace the egg with a flax or chia egg and use vegan butter or coconut oil instead of dairy butter.
9. How should I store black cacao mummy cookies?
Store your cookies in an airtight container at room temperature for up to one week. For longer storage, freeze them as noted above.
10. What other Halloween treats pair well with black cacao mummy cookies?
These cookies pair perfectly with other spooky Halloween treats like ghost cupcakes, witch hat brownies, or pumpkin spice bundt cake. They’re also fun to serve with themed drinks like a black cocoa hot chocolate or a spooky green matcha latte.