We are all about easy, gluten-free Halloween treats this season and these Fudgy Brownie Mummy Cookies are one of our favorites!
These mummy cookies are oh-so-delicious and so much fun to make with the kids! Made with our Fudgy Brownie Cookie Dough, drizzled with dairy-free white chocolate chips and topped with mini chocolate chips for the eyes. It doesn’t get much easier than this and they are sure to be a crowd pleaser!
Recipe and photo by Liz, @glutenfreemom_colorado
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Fudgy Brownie Mummy Cookies
- Prep Time: 15 minutes
- Cook Time: 11 minutes
- Total Time: 26 minutes
- Yield: 12 cookies 1x
- Category: Fudgy Brownie Cookie Dough
- Diet: Gluten Free
Ingredients
Scale
- 1 package Sweet Loren’s Fudgy Brownie Cookie Dough
- ½ cup white chocolate chips (dairy free version used in this recipe)
- ¼ cup mini chocolate chips (dairy free version used in this recipe)
Instructions
- Preheat oven or toaster oven to 325℉.
- Place cookie dough portions 2 inches apart on a baking sheet lined with parchment paper.
- Bake for 10-14 minutes. Since ovens vary, check at the shortest time and add time as needed.
- After cookies have baked, allow to cool completely.
- Melt white chocolate chips in a microwave safe bowl, for 30 second increments, stirring frequently.
- Place the melted white chocolate into a zip-top plastic bag and seal closed. Snip off a little bit from the corner of the bag to create a make-shift piping bag. Alternatively, transfer the melted chocolate to a piping bag and cut ¼” off the tip.
- Drizzle white chocolate over a cookie, in a zigzag pattern, to look like a mummy.
- Immediately, add two mini chocolate chips as the eyes.
- Repeat steps 7 & 8 until all the cookies are decorated. Enjoy!
Notes
- Storage in an airtight container on the counter for up to 3 days or in the fridge for up to 5 days. Allow refrigerated cookies to sit at room temperature for 20 minutes to allow the cookie and chocolate to soften before eating.
Keywords: Fudgy Brownie Cookie Dough, Cookie Dough
