Yummy Mummy Cookies Recipe

Name: Yummy Mummy Cookies Recipe | Recipes
Prep time: 45 min
Total time: 73 min
Yield: 30 cookies
Ingredients: 2/3 cup butter or margarine, softened (150 mL); 1 cup granulated sugar (250 mL); 2 tsps vanilla extract (10 mL); 2 eggs; 2 1/2 cups all-purpose flour (625 mL); 1/2 cup HERSHEY'S Cocoa (125 mL); 1/2 tsp salt (2 mL); 1/4 tsp baking soda (1 mL); 1 1/4 cups HERSHEY'S CHIPITS Mini Semi Sweet Chocolate Chips (approx.) (300 mL); 2 cups HERSHEY'S CHIPITS White Creme Chips (approx.) (500 mL); 1 tbsp vegetable shortening* (approx.) (15 mL)

Details

Timing
Timing
Total:
Bake:: 8 Min.
Prep:: 45 Min.
Skill Level:: Intermediate
Yields:: 30 cookies

It's a wrap! These Yummy Mummy Cookies are a delicious and fun addition to your Halloween baking.

Ingredients & Directions

Prep Time: 45 minutes
Bake Time: 8 minutes
Chill Time: 20 minutes

BAKE MODE:

Prevent your screen from going dark while you bake.

Ingredients

2/3 cup

butter or margarine, softened (150 mL)
1 cup

granulated sugar (250 mL)
2 tsps

vanilla extract (10 mL)
2

eggs
2 1/2 cups

all-purpose flour (625 mL)
1/2 cup

HERSHEY'S Cocoa (125 mL)
1/2 tsp

salt (2 mL)
1/4 tsp

baking soda (1 mL)
1 1/4 cups

HERSHEY'S CHIPITS Mini Semi Sweet Chocolate Chips (approx.) (300 mL)
2 cups

HERSHEY'S CHIPITS White Creme Chips (approx.) (500 mL)
1 tbsp

vegetable shortening* (approx.) (15 mL)

Key Ingredients

HERSHEY'S COCOA Natural Cocoa, 652g can - Front of Package

Where to Buy

HERSHEY'S CHIPITS Minis Semi-Sweet Chocolate Chips, 270g bag - Front of Package

Where to Buy

HERSHEY'S CHIPITS White Creme Chips, 200g bag - Front of Package

Where to Buy

Directions

Equipment Needed 

Oven

Measuring Cups

Mixing Bowl

Mixer

Cookie Sheet

Beat butter, sugar and vanilla in large bowl until creamy. Add eggs; beat well. Stir flour with cocoa, salt and baking soda; gradually add to butter mixture, beating well. Stir in 1 cup (250 mL) mini chocolate chips. Refrigerate dough for 20 minutes or until firm enough to handle.

Preheat the oven to 350°F (180°C). Roll 1 tbsp (15 mL) dough into a 3 1/2-inch (9 cm) long, carrot shape for the mummy body; place on an ungreased baking sheet. Roll 1 tsp (5 mL) dough into a ball the size of a grape; press onto the wide end of the body. Repeat with remaining dough.

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

Microwave white creme chips and shortening in a microwave-safe shallow bowl on MEDIUM (50%) for 1 minute; stir. If necessary, microwave on MEDIUM for an additional 15 seconds at a time, stirring after each heating, until chips are melted.

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

Note: do not use butter, margarine, spread or oil.