mummy cookies

These soft and spooky black cocoa cookies are made with black Dutch cocoa powder for delicate chocolate flavor and intense black color (without food coloring). This quick and easy Halloween cookie recipe includes decorating instructions for creating a white chocolate mummy or spiderweb design.

Black Cocoa Cookies

all-purpose flour

black cocoa powder*

baking soda

salt

unsalted butter, (room temperature)

brown sugar

sugar

whole milk

vanilla extract

white chocolate melting wafers

Candy eyeballs, (optional)

In a medium bowl, add flour, cocoa powder, baking soda, and salt and whisk to combine. Set aside.

In the bowl of a stand mixer (or in a large bowl using a handheld electric mixer), cream the butter and both sugars until light and fluffy.

Add egg, milk, and vanilla to the butter mixture and beat to combine.

With the mixer running on low speed, slowly add the flour mixture to the butter mixture blending until combined and stopping to scrape the bowl as needed.

Cover the bowl with plastic wrap and place the cookie dough in the fridge to chill for 30 minutes.

Preheat the oven to 350°F (177°C). Line cookie sheets with parchment paper and set aside.

Use a 1 ½ Tablespoon cookie scoop or measuring spoons to scoop 1 ½ Tablespoon balls of cookie dough. Placing each cookie dough ball onto the prepared baking sheets at least 2 inches apart.

Make the cookie dough

Bake the cookies, one tray at a time, for 10 minutes or until the cookies are flattened with slightly puffed centers. Let the cookies cool on the baking sheet for 5 minutes before transferring to a wire rack to cool completely.

Bake the cookies.

When the cookies are completely cooled, melt the white chocolate wafers in a small bowl in the microwave on 50% power in 30 second increments, stirring until completely melted and smooth. 

Melt the white chocolate.

Add the melted chocolate to a piping bag fitted with a small round piping tip (or simply use a large plastic food storage bag with one corner snipped off). Working quickly (since the chocolate will firm up as it cools), decorate the cookies.

To decorate mummy cookies, pipe a small drop of melted chocolate onto the back of two candy eyeballs. Affix the eyeballs just above the center of a cookie. Pipe lines of chocolate back and forth, covering each corner of the cookie, to create the mummy&#39;s wrapping.

To decorate spiderweb cookies, pipe a spiral of melted white chocolate onto a cookie. Using a toothpick, drag lines from the center of the cookie outward to create the spiderweb pattern.

Decorate the cookies.

These cookies are kissed with the warmth of maple and brown sugar and a hint of cinnamon. They are big and chewy and oh so good!

Chewy Maple Cinnamon Cookies

unsalted butter

brown sugar (packed)

maple syrup

maple extract

baking powder

cinnamon

heavy cream

In a large bowl, stir together butter, brown sugar, maple syrup, vanilla, maple extract and egg until well mixed.

In a separate bowl stir together the flour, baking powder, baking soda, salt and cinnamon until mixed and free of clumps.

Add dry ingredients to wet ingredients and stir until combined. Refrigerate for at least a half hour.*

Preheat your oven to 375°F.

Scoop 3 Tablespoons of dough (I use a large cookie scoop for this) at a time onto non-stick cookie sheets (or regular cookie sheets lined with parchment paper). Alternatively, roll about 3 Tablespoons of dough into a ball about the size of a golf ball and place on cookie sheets. Gently flatten with the palm of your hand or the bottom of a glass. Leave room between the cookies for additional spreading.

Bake for 12-14 minutes or until the edges start to turn golden and the centers are puffed up.

Cool completely on cookie sheet before removing. Repeat with remaining dough.

If you want to glaze them, just mix together the powdered sugar, vanilla and enough heavy cream to make a thick glaze. Drizzle or spread as desired.

Good flavor but I followed the recipe exactly and these did not spread at all. My son thought they were muffins when they were cooling that’s how much they didn’t spread. So unfortunately can’t make these for a friends cookie exchange! They just don’t look like cookies.

Mine didn’t turn out as expected and had to be tossed. They didn’t spread and the bottoms would burn while the middle wouldn’t cook all the way through. Decided to flatten the balls of dough to help them out but the bottoms of the cookies burnt once again despite taking them out after 10 minutes. Maybe the melted and cooled butter instead of softened was the problem but I’m not in the mood to spend another couple hours to find out.

https://www.youtube.com/watch?v=MVIMO9d9HXM

Sink your teeth into a nice chewy maple cinnamon cookie.  The warm flavors will dance across your taste buds and put on a smile on your face.  These cookies are perfect for fall and are great on their own or with a bit of glaze. We like to decorate some as mummies when it's Halloween or just glaze and sprinkles for the rest of the year!

Printable recipe: https://cookingwithcarlee.com/chewy-maple-cinnamon-cookies/
Frosting shirts: https://www.amazon.com/s?rh=n%3A7141123011%2Cp_4%3AEngrained+Goods&amp;ref=bl_sl_s_ap_web_7141123011

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Black Cocoa Cookies

Chewy Maple Cinnamon Cookies

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The most viewed mummy cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

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Black Cocoa Cookies

Chewy Maple Cinnamon Cookies

The most viewed mummy cookies recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine