This event is being sponsored by Dixie Crystals, all opinions and thoughts are 100% my own.
Every year around this time I ask myself “where does the time go?” It is fall and the summer, which looked so long on the calendar, has sped by and now I’m in a rush to find the perfect Halloween costumes and whip up creative treats.
This year they need to be super easy because quite frankly, I’m just running out of steam. So a no-bake, super simple chocolate covered Oreo that looks like a mummy was the perfect ticket.
These easy Halloween cookies are easy to make and taste great. They are just chocolate covered Oreos! You can really use any round cookie you’d like, even oval like Milano, will work.
Serve them on a platter for Halloween parties, use them in goodie bags or even put them on top of your favorite Halloween cake, cupcake or a bowl of ice cream.
They are also a fun activity for kids since they are so easy and give them creative license.
Here is what you’ll need:
- 20 cookies
- Colored chocolate melting wafers
- Candy eyeballs
- Candy bags
- Parchment paper
Totally optional, but you can also use some sort of frosting to make a little mouth. I showed this in the directions, but actually prefer them without a mouth. Your choice.
You can also add fun sprinkles, sanding sugar or other ghoulish decor.
Before you get started, make sure you read my tips on melting chocolate and read the instructions of the type you are using.
I use Candy Melts most frequently. It is already tempered and melts evenly. I’ve never had an issue with it seizing, however some colors tend to be a smoother melt that others.
You can also just use white chocolate chips and add 1 teaspoon of vegetable shortening to the mix so it is dippable. Here are a few more tips for melting chocolate:
- Melting chocolate, like many other things in the kitchen, is chemistry and science.
- You need the optimal temperature to make sure your chocolate melts to a silky-smooth consistency, don’t do it over high heat, keep it at medium.
- Skip the microwave and use a double boiler. The microwave heats too fast and too hot.
- If you do need to use the microwave, use it at 50% power or defrost mode and go slow, 15 second intervals.
- Don’t fully boil the water in your double boiler. Get it hot enough to melt the chocolate, but not to a rolling boil.
- Put the top pot on with chocolate after the water has come to temperature.
- Stir constantly while melting. It should only take a minute or so.
- Use immediately and while shiny.
- If chocolate gets too hot, it gets clumpy and matte.
- You can try to revive it by adding 2 teaspoons of vegetable shortening, but sometimes you are better off just starting over.
How to Make
Start by melting your chocolate. Working batches of 3-4 by dipping each cookie, turning it over to fully coat.
Place it on a spoon while removing and scrape off excess chocolate from the bottom. Place onto a piece or wax or parchment paper.
While chocolate it still tacky, attach candy eyeballs. Continue with the rest of your cookies.
Next, melt chocolate in candy piping bags. These are more heavy duty plastic than a regular plastic bag, so they are more sturdy and won’t melt in the microwave.
Cut a small (or large) tip in the bag and move across each cookie horizontally to mimic mummy wrapping. I did a thicker wrap on the green cookies so you can see the difference. Purple and orange are a thin wrap (smaller hole).
This part is optional and I actually prefer them without a mouth, but you can use a small amount of frosting or sparkle gel, in this case, to create a mouth. They looked more like monsters instead of mummies with the mouth, so I opted to not do anymore with one.
You’d also want to adhere any decorations or sanding sugar while the chocolate is still tacky.
Next, let the chocolate set before packaging. If you make mouths with frosting, buttercreams will generally harden, but gel will not so store in a single layer. Others can be layered with parchment or wax paper separating them.
Storage & Freezing
No bake mummy cookies can be made ahead and stored for up to a week, but many folks have trouble with the chocolate sweating. This generally happens when it is refrgerated.
To avoid this, place them in an airtight container at room temperature, or slightly cooler, and away from sunlight.
Mummy cookies can also be frozen for up to 3 months. Allow to thaw at room temperature. Or if you are a weirdo like me, you can eat them frozen and cold.Take a look more spooky Halloween recipes from our #HalloweenTreatsWeek Bloggers today: Halloween Cookies & Bars:
- Cake Mix Monster Cookies from Big Bear’s Wife
- Candy Bar Cookies from Devour Dinner
- Oreo Mummy Cookies from Savory Experiments
- Easy Halloween Cake Mix Sprinkle Cookies from Family Around the Table
- Halloween Sugar Cookie Bars from House of Nash Eats
- Eye Love Chocolate Sugar Cookies from An Affair From the Heart
- Pumpkin Cheesecake Bars form Back To My Southern Roots
- Bloody Broken Glass Red Velvet Cake from Hezzi-D’s Books and Cooks
- Halloween Bats Oreo Cupcakes from Lemon Blossoms
- Pumpkin Cupcakes with Maple Frosting from The Flour Handprint
- The Scream Brownies from West Via Midwest
- Halloween Monster Chocolate Cake Brownies from JZ Eats
- Halloween Marshmallow Brownies from Sweet Beginnings
- Halloween Mini S’mores Pudding Pies from For the Love of Food
- Jack Skellington Boo-berry Pie from Savory Moments
- Halloween Smoothie Bowl from Fresh Coast Eats
- Halloween Pancakes from I Am A Honeybee
- Pumpkin Spice Donuts from Pastry Chef Online
- Bloody Hot Cocoa from It’s Shanaka
- Pennywise Ice Cream Float from Cheese Curd in Paradise
- Wicked Witch Popsicles from A Kitchen Hoor’s Adventures
- Muddy Buddy Halloween Snack Mix from Tastes of Homemade
- Candy Corn Rice Crispy Treats from The Spiffy Cookie
- Kid-Friendly Halloween Snack Board from Love and Confections
- Rice Krispie Treat Haunted Houses from Sweet ReciPEAS
- Ghostly Snack Mix from Fake Ginger
- Spooky Pretzel Rods from Take Two Tapas
- Halloween Candy Bark from Karen’s Kitchen Stories
- Batty For Chocolate Dessert Cheese Ball from 4 Sons R Us
- Pumpkin Spice Cheesecake Dip from Strawberry Blondie Kitchen
Oreo Mummy Cookies
- Working with one color at a time, melt the chocolate according to package directions. If you are using candy wafers (tempered chocolate) then you’ll place it in a microwave safe bowl and heat at 50% power for 1 minute, stir and then continue in 15 second intervals at 50% power until smooth and dippable.
- Working batches of 3-4 by dipping each cookie, turning it over to fully coat.
- Place it on a spoon while removing and scrape off excess chocolate from the bottom. Place onto a piece or wax or parchment paper.
- While chocolate it still tacky, attach candy eyeballs.
- Continue with the rest of your cookies.
- Next, melt chocolate in candy piping bags. Start with 45 seconds at 50% power and knead to melt. Continue with 15 second intervals until smooth.
- Cut a small (or large) tip in the bag and move across each cookie horizontally to mimic mummy wrapping.
- Create a mouth with decorating icing or gel or decorate with sprinkles and sanding sugar while chocolate is still tacky.
- Allow to set, then package in layers with parchment or wax paper separating each layer unless you used frosting or gel, in which case I recommend a single layer.
- Store in a cool, dry place, but not in the refrigerator for up to a week.
- If you’ve tried this idea, come back and let us know how it was in the comments or ratings!