Mummy Nutter Butters
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Mummy Nutter Butter cookies sweet, chocolatey and are an adorable and fun Halloween treat. Perfect for a Halloween party, this spooky dessert looks so cute on party trays and is made with four simple ingredients.
Table of Contents
Why We Love Mummy Nutter Butters
- Cute Halloween Treats – These little mummies are adorable for Halloween parties and other spooky events. These easy cookies are so much fun, the perfect simple recipe when you don’t have much time but want cute treats for Halloween.
- Delicious Flavor – The melted white chocolate goes really well with the crunchy peanut butter cookie. It kind of reminds me of a crunchy white chocolate Reese’s cup.
- No Bake Treat – These cookies are really easy to make, no baking is required with this sweet treat.
Ingredients For Mummy Nutter Butters
Find the full printable recipe with specific measurements and directions below in the recipe card.
- Nutter Butter cookies
- almond bark – you could also use white candy melts for the candy coating
- chocolate chips
- candy eyeballs
How To Make Mummy Nutter Butter Cookies
- Line a wire rack or a baking sheet with parchment paper or wax paper. We can use wax paper since we aren’t baking the cookies. Place the almond bark in a medium-sized microwave-safe bowl.
- Melt the almond bark for 30 seconds then mix with a spoon. Repeat the process of melting for 30 seconds and stirring until the bark is melted into a smooth liquid.
- Use tongs or a fork to gently place the Nutter Butter cookies one at a time into the melted bark. Gently flip the cookies to fully cover the entire cookie in almond bark. Remove the cookies and place them onto the parchment paper or wax paper.
- Allow the bark to completely cool for 10 minutes. They can also be placed in the fridge for 5-10 minutes to harden but can harden on the counter also.
- Melt the white chocolate chips in a microwave-safe dish for 20 seconds and mix. Repeat until all the chocolate chips are melted.
- Place a zip-top bag (or a piping bag for used for frosting, like a pastry bag) into a tall drinking glass. Use a spoon to add the melted chocolate into the bag. Cut a tiny hole in the corner of the bag.
- With the bag, drizzle the white chocolate over the cookies in a back and forth zig-zag pattern to create the mummy bandages. Add two candy eyes to each cookie, then enjoy!
Variation Ideas
- Make Them Nutter Butter Ghosts– You can easily make half of these cookies into ghosts! Use a black gel frosting or mini chocolate chips for the eyes and dip the cookies without adding the bandages to make cute ghosts.
- Add Them To Spooky Halloween Dirt Cups– Use my Halloween dirt cups recipe and add these spooky mummies to the mix!
What To Serve With Mummy Nutter Butters
These little ghosts are great for a party served with a glass of 3 ingredient Halloween punch or with some Halloween Hot Chocolate.
Make a fun dessert tray with these monster truffles and bat truffles.
They are also adorable next to these baked chocolate mummy cookies, the fast to make Hocus pocus cookies and these easy Witch Hat Cookies.
How Long Do These Cookies Last?
Expect these cookies to taste their best for about five days when stored in an airtight container on the counter.
Other Halloween Dessert Recipes
1 hour 58 minutes
Mini Halloween Mummy Cookies
2 hours 20 minutes
Candy Corn Peanut Butter Bars (No Bake!)
2 hours 50 minutes
Spooky Graveyard Halloween Poke Cake
Nutter Butter Mummy Cookies
These sweet white chocolate covered mummy Nutter Butter cookies are a simpy adorable Halloween treat that's perfect for parties and fun!
Ingredients
- 32 Nutter Butter cookies 1 package
- 24 ounces almond bark
- 1 cup white chocolate chips
- 64 candy eyeballs
Instructions
- Line a wire rack or a baking pan with parchment paper. Place the almond bark in a medium sized microwave safe bowl.
- Melt the almond bark for 30 seconds then mix with a spoon. Repeat the process of melting for 30 seconds and stirring until the bark is melted into a smooth liquid.
- Use tongs or a fork to gently place the Nutter Butter cookies one at a time into the melted bark. Gently flip the cookies to fully cover the entire cookie in almond bark. Remove the cookies and place them onto the parchment paper.
- Allow the bark to completely cool for 10 minutes. They can also be placed in the fridge for 5-10 minutes to harden faster.
- Melt the white chocolate chips in a microwave-safe dish for 20 seconds and mix. Repeat until all the chocolate chips are melted.
- Place a zip-top bag into a tall drinking glass. Use a spoon to add the melted chocolate into the bag. Cut a tiny hole in the corner of the bag.
- With the bag, drizzle the white chocolate over the cookies in a back and forth zig-zag pattern to create the mummy bandages. Add two candy eyes to each cookie, then enjoy!
Notes
You can use a frosting bag in place of a zip-top bag if you prefer.
The cookies themselves can be dipped in more white chocolate instead of almond bark if you prefer. Add a tablespoon of oil like coconut oil or vegetable oil to the chocolate to help get a smooth but thin coat on the cookies. This oil should be added when melting the chocolate.
Nutrition
Calories: 217kcal | Carbohydrates: 28g | Protein: 0.3g | Fat: 10g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 1mg | Sodium: 61mg | Potassium: 16mg | Fiber: 0.01g | Sugar: 23g | Vitamin A: 2IU | Vitamin C: 0.03mg | Calcium: 11mg | Iron: 0.01mg
Did You Make This?
I would love to see it! Share your thoughts with me in the comments below!
