Ingredients for Mummy And Ghost Cookies
- Chocolate Chunk Brownie Mix
- Unsweetened Cocoa Powder
- 2 large eggs
- Water
- 3 cups all-purpose flour
- Vanilla Frosting
- 1 1/2 cups mini chocolate chips
- 1 cup (2 sticks) unsalted butter, softened
- 1 cup granulated sugar
- 1 cup packed light brown sugar
- 2 teaspoons vanilla extract
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- 12 ounces white chocolate, melted
- Black food coloring (optional)
- Candy corn (optional)
Cook Smarter with Sous, Your Kitchen Companion
Missing an ingredient for this Mummy And Ghost Cookies? Need a perfect wine pairing or a healthy side dish idea? Don't guess—ask Sous! Your AI-powered sous-chef is ready to help you swap ingredients, adjust serving sizes, and discover flavor tips in seconds.
How to Make Mummy And Ghost Cookies
- Preheat oven to 375°F (190°C). Line baking sheets with parchment paper.
- In a large bowl, cream together the softened butter, granulated sugar, and brown sugar until light and fluffy.
- Beat in eggs one at a time, then stir in the vanilla.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined. Stir in the chocolate chips.
- Drop by rounded tablespoons onto the prepared baking sheets.
- Bake for 9-11 minutes, or until edges are lightly golden brown.
- Let the cookies cool on the baking sheets for a few minutes before transferring them to a wire rack to cool completely.
- Once cooled, decorate the cookies. For mummies, pipe melted white chocolate in strips down the cookies, adding mini chocolate chips for eyes. For ghosts, use a circle of white chocolate as the body and add small chocolate chips or black food coloring for eyes and a mouth.
- Add candy corn as an extra spooky detail (optional).
- Enjoy your spooky Mummy and Ghost cookies!
Nutrition Information (Approximate per serving)
Sodium
2 g
Sugar
77g
Fat
5g
Carbs
8g
