Can I make these Mummy Peanut Butter Cookies ahead of time?

Yes, you can! I often bake the cookies a day in advance and store them in an airtight container. When you’re ready to serve, simply decorate them with white chocolate and candy eyes. This way, the drizzle looks fresh and the eyes stay in place.

How do I keep the cookies soft?

The key is not to overbake them. Take the cookies out while they’re still a little soft in the center—they’ll continue to set as they cool. Also, store them in a tightly sealed container. If they ever feel dry, place a slice of bread in the container. The cookies will absorb the moisture and stay soft.

Can I use natural peanut butter instead of creamy?

You can, but I don’t recommend it unless it’s a no-stir variety. Natural peanut butter that separates with oil can make the dough greasy and hard to work with. Creamy peanut butter gives the best texture and flavor balance.

What if I can’t find candy eyes?

No worries—you can get creative. Mini chocolate chips, M&M’s, or even dots of black icing work just as well. The fun part is giving each cookie its own personality, so feel free to experiment.

Mummy Peanut Butter Cookies Spooky Fun Halloween Treat

Description

These Mummy Peanut Butter Cookies are a fun, festive Halloween treat with soft, chewy peanut butter centers and spooky white chocolate ‘bandages.’ Perfect for baking with kids!

Ingredients

Scale

½ cup unsalted butter, softened
½ cup creamy peanut butter
½ cup granulated sugar
½ cup brown sugar
1 egg
1 teaspoon vanilla extract
1 ¼ cups all-purpose flour
½ teaspoon baking soda
¼ teaspoon salt
1 cup white chocolate chips or melting wafers
Candy eyes

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Instructions

Preheat oven to 350°F (175°C) and line a baking sheet with parchment paper.
Cream together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the egg and vanilla extract until well combined.
Add flour, baking soda, and salt. Mix until a soft dough forms.
Roll dough into 1-inch balls, place on the baking sheet, and flatten slightly.
Bake for 8–10 minutes until edges are golden. Let cool completely.
Melt white chocolate chips in the microwave in 30-second intervals, stirring until smooth.
Drizzle white chocolate over cooled cookies in crisscross patterns to resemble mummy bandages.
While chocolate is still soft, press two candy eyes onto each cookie.
Let chocolate set before serving or storing.

Notes

Don’t overbake the cookies—they’ll continue to cook on the baking sheet. Use creamy peanut butter for best texture. Add a bit of coconut oil to the chocolate if it’s too thick for drizzling.

Prep Time: 15 minutes
Cook Time: 10 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 160
Sugar: 12g
Sodium: 85mg
Fat: 9g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 17g
Fiber: 1g
Protein: 3g
Cholesterol: 15mg