Mummy Cookies
Ingredients
- 5.25 oz dark chocolate, finely chopped ⓘ
- 2/3 cup butter, softened ⓘ
- 1/2 cup light brown sugar ⓘ
- 1 tsp vanilla extract
- 1 None egg + 2 egg whites ⓘ
- 1 1/4 cups all-purpose flour ⓘ
- 1 tsp baking powder
- 1 tsp cocoa powder ⓘ
- 3 cups powdered sugar, sifted ⓘ
- 32 None mini candy-coated chocolates (for "eyes") ⓘ
- None None black writing icing ⓘ
Instructions
- Preheat oven to 350°F. Line 2 baking sheets with parchment paper. Melt 2.5 oz chocolate over a double boiler. Remove from heat and let cool for 10 mins.
- Cream butter, sugar, vanilla extract and a pinch of salt until pale and creamy. Beat in whole egg. Sift then fold in flour, baking powder and cocoa powder until just combined. Add melted chocolate and remaining chopped chocolate. Scoop 16 mounds of batter onto prepared baking sheets. Bake for 12-15 mins, until just set. Let cool on baking sheets for 15 mins then transfer to a wire rack to cool completely.
- For the icing, whisk egg whites then gradually beat in powdered sugar to make a smooth thick icing. Transfer to a large piping bag fitted with a flat leaf piping tip. Pipe "bandages" over cookies leaving a small space for the eyes. Attach 2 chocolates to each cookie with a little icing and dot with black writing icing for "eyes." Let set.
Nutrition & Diet Analysis (per serving)
952
kcal
48% DV
Protein
Fat
Carbs
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).