Peanut Butter Mummy Cookies
There’s something about Halloween baking that just brings out my inner child — the one who used to pick out pumpkin-shaped cookie cutters, sneak candy from the trick-or-treat bowl way too early, and insist that “spooky” treats taste better than normal ones. And honestly? I still stand by that.
These Peanut Butter Mummy Cookies are the perfect mix of cute and creepy — soft, chewy peanut butter cookies wrapped up in sweet mummy bandages with candy eyes peeking out. They’re festive, fun to make, and somehow even better with a cup of coffee or a mug of hot chocolate while you watch your favorite Halloween movie for the fifteenth time.
A Love Letter to Halloween Baking
I don’t know what it is about October, but the second the calendar flips over, my brain goes full “spooky baker mode.” I suddenly want to drizzle chocolate on everything, add googly eyes to my desserts, and play “Monster Mash” while the oven preheats.
There’s just so much joy in Halloween baking. It’s not about perfection — it’s about playfulness. You can make something completely silly, like a cookie that looks like it escaped from a tomb, and it instantly becomes the star of your dessert table. These mummy cookies are that kind of treat. They’re the cookies everyone reaches for first — the ones that make people say “Oh my gosh, look how cute!” before they take a bite.
And the best part? They’re peanut butter cookies. Which means even without the white chocolate “bandages,” they’d already be delicious. The fact that they also happen to be adorably spooky? That’s just the Halloween bonus.
Why I Love These So Much
Halloween baking is about making people smile. Sure, fancy desserts are great, but I’ll always have a soft spot for treats that make people laugh or say “awww.” These mummy cookies do both. They look like they belong in a haunted bakery window display — but when you bite in, it’s just the soft, cozy, peanut-buttery goodness we all know and love.
Make-Ahead & Storage Tips
These Halloween peanut butter mummy cookies are perfect for making ahead, especially if you’re planning a Halloween party or just want to get a head start on your spooky baking!
Make Ahead: You can prepare the peanut butter cookie dough up to 2–3 days in advance and store it tightly covered in the refrigerator. When you’re ready to bake, let the dough sit at room temperature for a few minutes if it’s too firm to scoop. You can also bake the cookies a day ahead and decorate them the following day.
Room Temperature: Store fully decorated mummy cookies in an airtight container at room temperature for up to 4–5 days. Make sure the white chocolate has completely set before stacking, and place parchment paper between layers to protect the decorations.
Freezing: Undecorated peanut butter cookies can be frozen in an airtight, freezer-safe container for up to 3 months. Thaw at room temperature before decorating with melted white chocolate and candy eyes.
Freezing Cookie Dough: Scoop the dough into individual portions and freeze on a parchment-lined baking sheet until solid. Transfer to a freezer-safe bag or container and freeze for up to 3 months. Bake directly from frozen, adding an extra 1–2 minutes to the baking time if needed.
My Favorite Baking Tools for Halloween Mummy Cookies
You don’t need any fancy equipment to make these adorable peanut butter mummy cookies! Just a few baking essentials make the process easier, from scooping perfectly sized cookies to decorating them with spooky little mummy bandages.
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Baking Sheet – A good-quality baking sheet helps your peanut butter cookies bake evenly, giving you perfectly golden edges and soft, chewy centers.
Parchment Paper – Keeps your cookies from sticking to the baking sheet and makes cleanup a breeze. It’s also great for letting your decorated mummy cookies set without making a mess!
Cookie Scoop – My favorite trick for perfectly sized cookies! A cookie scoop helps portion the dough evenly so every cookie bakes consistently and your little mummies are all roughly the same size.
Disposable Piping Bags – The secret to creating those adorable mummy bandages! Fill a piping bag with melted white chocolate, snip off a tiny corner, and drizzle away. No fancy decorating skills required!
Ingredients
(Makes about 12 cookies)
For the Peanut Butter Cookies
- ½ cup (113g) unsalted butter, softened
- ¾ cup (200g) creamy peanut butter
- ¾ cup (150g) packed brown sugar
- ¼ cup (50g) granulated sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 tablespoon (13ml) milk
- ⅛ teaspoon salt
- 1 teaspoon baking soda
- 1 ¾ cups (217g) all-purpose flour
For Decorating the Mummies
- 1 cup (about 6 oz) white chocolate or white candy melts
- 12 small squares of Hormbles Chormbles peanut butter chocolate (or any peanut butter chocolate squares)
- Candy eyes
Directions
- Preheat the Oven:
Preheat your oven to 350°F (177°C). Line a baking sheet with parchment paper or a silicone baking mat. - Cream the Butter & Sugars:
In a large bowl, beat together the butter, peanut butter, brown sugar, and granulated sugar for 2–3 minutes, until smooth and creamy. - Add the Wet Ingredients:
Beat in the egg, vanilla, and milk until fully combined. - Add the Dry Ingredients:
In a separate bowl, whisk together the flour, baking soda, and salt.
Gradually add the dry mixture to the wet mixture until a soft dough forms. - Shape & Bake:
Roll the dough into balls (about 2 tablespoons each) and place them on your prepared baking sheet, spacing them a couple inches apart.
Gently flatten the tops slightly with your fingers or the bottom of a glass. Bake for 9–11 minutes, or until the edges are lightly golden and the centers look just set.
Allow the cookies to cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely. - Add the Chocolate Squares:
Once the cookies are mostly cooled (but still just slightly warm), gently press one Hormbles Chormbles peanut butter chocolate square into the center of each cookie.
Decorating Your Mummies 👻
- Melt the White Chocolate:
Melt the white chocolate or candy melts in 20–30 second bursts in the microwave, stirring between each, until smooth. - Pipe the Mummy Wraps:
Spoon or pipe the melted white chocolate in random drizzles over each cookie, creating “bandages” across the top (over and around the chocolate square). - Add the Eyes:
Press on two candy eyes before the chocolate sets — each cookie gets its own little personality! - Set & Enjoy:
Let the cookies sit for about 10–15 minutes, or until the chocolate drizzle is firm. Then serve, share, and watch them disappear faster than a ghost. 👀
Storage
- Room Temperature: Store in an airtight container for up to 5 days.
- Freezer: Freeze the plain cookies (without chocolate drizzle or eyes) for up to 2 months. Decorate after thawing.
- Make Ahead: Bake the cookies the day before decorating — they hold up perfectly overnight.