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This Chocolate Wafer Cookie Mummies Recipe is just so delicious, fun and crispy! They’re absolutely perfect for serving at your Halloween party!

Chocolate Wafer Cookie Mummies Recipe

Aren’t they just adorable?! And they’re so easy to make, there’s no point in buying those store-bought Halloween cookies this year!

Just make this Chocolate Wafer Cookie Mummies Recipe and you’ll be good to go!

Chocolate Wafer Cookie Mummies Recipe

Ingredients

1 cup flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter, softened
1/2 cup white sugar
1/2 cup brown sugar, packed
1 teaspoon vanilla
1 egg
1 tub prepared white frosting
Wilton candy eyes
flat tip (try tip 45) piping bag

Directions

In a small mixing bowl, add flour, cocoa powder, baking soda and salt and mix well. Seat side.

In a large mixing bowl, add butter, white and brown sugar and vanilla and beat on high for one minute.

Beat in egg. Add the flour mixture on low speed, a little at a time until mixed.

Place the dough onto wax paper and shape into an 8″ long log. Cover with wax paper and refrigerate for an hour.

After an hour, preheat oven to 350 and prepare a baking sheet with parchment paper. Use a sharp knife to cut the slices into 1/2″ sections and then flatten with the palm of your hand until double in size. Place cookies, 2′ apart on a baking sheet and bake for 12-14 minutes, turning the cookie sheet around in the oven halfway through baking.

Cool completely on a wire rack.

To frost:

Place frosting into a piping bag fitted with a flat tip. We had a Wilton no. 47 tip, which was the basket weave, we just turned it over, weave side down and it worked great!

Pipe a small dab of icing onto the cookies and place the eyes. Pipe long “bandages” onto the cookie with icing until completely covered.

This Chocolate Wafer Cookie Mummies Recipe makes 20-24 cookies!

To print this Chocolate Wafer Cookie Mummies Recipe, click here!

Chocolate Wafer Cookie Mummies Halloween Recipe

Author Jenn Quillen

Ingredients

1 cup flour
1/2 cup unsweetened cocoa powder
1/4 teaspoon baking soda
1/4 teaspoon salt
6 tablespoons butter softened
1/2 cup white sugar
1/2 cup brown sugar packed
1 teaspoon vanilla
1 egg
1 tub prepared white frosting
wilton candy eyes
flat tip try tip 45 piping bag

Instructions

In a small mixing bowl, add flour, cocoa powder, baking soda and salt and mix well. Seat side.
In a large mixing bowl, add butter, white and brown sugar and vanilla and beat on high for one minute.
Beat in egg. Add the flour mixture on low speed, a little at a time until mixed.
Place the dough onto wax paper and shape into an 8" long log. Cover with wax paper and refrigerate for an hour.
After an hour, preheat oven to 350 and prepare a baking sheet with parchment paper. Use a sharp knife to cut the slices into 1/2" sections and then flatten with the palm of your hand until double in size. Place cookies, 2' apart on a baking sheet and bake for 12-14 minutes, turning the cookie sheet around in the oven halfway through baking.
Cool completely on a wire rack.
To frost:
Place frosting into a piping bag fitted with a flat tip. We had a no. 47 tip, which was the basket weave, we just turned it over, weave side down and it worked great!
Pipe a small dab of icing onto the cookies and place the eyes. Pipe long "bandages" onto the cookie with icing until completely covered.