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Chocolate Mummy Cookies

Nathan Congleton / TODAY
Cook Time:
15 mins
Prep Time:
1 hr

Chef notes

When it comes to these mummy cookies, the messier the better! Use a fork to drizzle the frosting back and forth over the cookie then leave it to dry. I love to use different sized candy eyeballs to give each cookie their own unique personality.

Technique tip: Save chill time and prevent cracking by stamping out cookies before chilling the dough for at least 20 minutes. Remove cookies from the rolled dough and immediately bake. Re-roll and cut scraps.


  • 3 cups all-purpose flour
  • 1 cup Dutch processed cocoa powder
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon kosher salt
  • 1 cup (2 sticks) unsalted butter, at room temperature
  • 1 cup granulated sugar
  • 2 large eggs
  • 3 cups powdered sugar
  • 1/4 cup (12 teaspoons) water
  • 72 candy eyeballs


For the cookies:


In a medium bowl, whisk together flour, cocoa powder, baking soda and salt.


Using an electric mixer, beat the butter and sugar on low speed, in a large bowl, until combined and smooth, 3 minutes. Mix in the eggs, one at a time. Reduce speed to low and gradually add the flour mixture, mixing until incorporated.


Roll between 2 sheets of parchment paper until 1/8-inch thick. Lightly flour gingerbread cutter and stamp out cookies, not removing from the rolled dough. Transfer entire piece of parchment paper to a baking sheet and refrigerate at least 20 minutes.


Preheat oven to 350°F.


Transfer chilled cookies to parchment lined baking sheets, re-roll and cut excess dough. Bake until dough feels sandy to touch, 11-13 minutes. Let cool completely.

For the decorations:

In a medium bowl, whisk together powdered sugar and water to make a runny-frosting. Transfer cooled cookies to a wire rack set over a baking sheet.

Use a small dab of frosting to glue eyeballs to cookies. Use a fork or whisk to drizzle frosting back and forth into lines over cookies.