PB&J Mummy Cookies (aka the cutest lil’ halloween snack)

I don’t think I’ve actually ever gone as a mummy for Halloween. 

I think my most favorite Halloween costume was when I was a mermaid…which was only like 2 years ago.  I still haven’t decided on a Halloween costume for pregnant me.  There are a lot of fun ideas out there, but none seem quite right.  I don’t like the costumes where the baby is busting out of the belly…those just creep me out. 

Watch me end up doing nothing.  BUT I really want to do something.  Even just passing out candy at home with Hocus Pocus on the TV while eating take out sounds like a dream Halloween evening to me.

So.  These cookies.  They are a spin off those raspberry nutella poptart cookies I made a while back.  I still believe those poptart cookies are the most fun cookie ever…but these mummy cookies are way fun too.  That is, if it is Halloween.  I mean, it would be weird for you to make mummy cookies at a non-Halloween time of year.  So you’ve got like 20 days to make these.  Then you have to wait until next year.  SOOOO it’s go time NOW.  

What else to tell you about this recipe…

Oh. Yes. The eyes. For the mummy eyes I just rolled some fondant into balls and then pressed in a mini chocolate chip.  I’m sure stores sell candy eyes just like these, so you could just buy them.

Also, if you’re not feeling the PB&J combo, you could add any filling you wanted to these: nutella, jelly by itself, chocolate chips, caramel, apple pie filling…the list goes on and on.


PB&J Mummy Cookies

Yield: 6 mummy cookies for snacktime


sugar cookie dough
6 tbsp butter, softened
1/2 cup sugar
1 egg
1/4 tsp vanilla extract
1 1/4 cup all-purpose flour
1/4 tsp baking powder
1/4 tsp salt

peanut butter

eyes! (you can buy them or make out of white fondant and mini chocolate chips) 


In the bowl of an electric mixer, cream together butter and sugar until smooth.  Mix in an egg and vanilla.  Add in flour, baking powder and salt.  Mix until a dough forms.

Get a large sealable bag and place dough in it and seal it.  Inside the bag, press the dough into a thin flat sheet.  Place in the freezer for 15 minutes to allow the dough to harden a bit.  Take 3/4s of the dough out and roll into a rectangle large enough to make 6, 3inch long rectangular shaped cookie and place on a greased cookie sheet.  These will be the bottom of your mummy.  Take out the remaining dough and roll flat.  Cut dough into small strips.  

Top each mummy bottom with peanut butter & jelly (or whatever other filling you may want to use).  Then add cookie dough strips to make your mummy come to life.  Preheat your oven to 350ºF.  Place in the freezer for 15 minutes.  Bake for 12-16 minutes, or until bottom of cookies are turning golden brown.  

After baking, add some eyes and you're good to go!