It’s Halloween time once again. I had been thinking for weeks now what treats to bring at the office. I was looking for something quick and easy to make, something interesting and fun with the Halloween theme. Then I found this Yummy Mummy Cookies as part of the Hershey’s ChipIt Bakers of the Week contest.
Basically, Hershey’s have a recipe for a week that people could recreate. You then post a photo of how it turned out and that gives you an entry to a weekly raffle draw. They give out weekly prizes of Chipits prize pack of Chipits and KitchenAid products worth approximately $1oo. You can submit maximum 1 entry per day. Then for grand prize they are giving away KitchenAid Stand Mixer (approximately $800) to one winner. This cookie is the recipe for week Oct 25 – 31,2016
These little mummies are so yummy. The thick white chocolate coating match perfectly with the chocolate chip cookie dough. This is a real trick or treat goodies. You wouldn’t know what’s waiting for you until you take a bite in this mummies. The mini chocolate chips gave crunch and texture to this cookies. I love this and I hope you will give it a try next Halloween. Let’s get started!
- 2⁄3 cup butter or margarine, softened (150 mL)
- 1 cup granulated sugar (250 mL) – for less sweet taste, reduce to 3/4 cup
- 2 tsp vanilla extract (10 mL)
- 2 eggs
- 2 1⁄2 cups all-purpose flour (625 mL)
- 1⁄2 cup HERSHEY’S Cocoa (125 mL) or any cocoa powder you have
- 1⁄2 tsp salt (2 mL)
- 1⁄4 tsp baking soda (1 mL)
- 1 1⁄4 cups CHIPITS Semi-Sweet Mini Chocolate Chips (approx.) (300 mL)
- 2 cups CHIPITS White Chocolate Chips (approx.) (500 mL)
- 1 tbsp vegetable shortening* (approx.) (15 mL)
- 1/2 cup CHIPITS Dark Chocolate Chips – For double chocolate coating option
Note : The ingredients photo are for half of the recipe only. I divided the recipe into 2 to make a smaller batch.
- Beat butter, sugar and vanilla in large bowl until creamy (about 5 minutes).
- Add eggs and mix well. The batter will curdle and will be runny, that’s fine. It will come together once the dry ingredients are added.
- Stir flour with cocoa, salt and baking soda; gradually add to butter mixture. Mix until it forms into a solid dough. Stir in 1 cup (250mL) mini chocolate chips. Refrigerate dough for 20 minutes or until firm enough to handle.
- Preheat the oven to 350°F (180°C). Roll 1 tbsp (15 mL) dough into a 3 1⁄2” (9 cm) long, carrot shape for the mummy body; place on an ungreased baking sheet. Roll 1 tsp (5 mL) dough into a ball the size of a grape; press onto the wide end of the body. Repeat with remaining dough.
- Chill in the freezer for 30 minutes. This will help maintain the shape of the cookies.
- Bake for 8 to 9 minutes or until set. Cool slightly; remove from baking sheet to wire rack. Cool completely. (Reminder, the bigger you make the cookie, the longer time you need. Adjust as needed).
- Microwave white chips and shortening in a microwave-safe shallow bowl on MEDIUM (50%) for 1 minute; stir. If necessary, microwave on MEDIUM for an additional 15 seconds at a time, stirring after each heating, until chips are melted. If you are using smaller portion to melt, reduce the time to 30 seconds each interval.
- Place 1 cookie at a time on a narrow metal spatula or a table knife. Spoon white chocolate mixture over just the top of cookie to coat; place on wax paper. As coating begins to set on cookies, use a toothpick to score lines in body and on face to resemble a mummy. Place two mini chocolate chips on each cookie for the eyes. Repeat with remaining ingredients. (Melt additional white chocolate chips with additional shortening, if extra coating is needed.) Store, covered, in cool dry place. Makes about 30 cookies.
For Double chocolate coating, do this additional step after step 4
- Microwave Dark chocolate chips and shortening in a microwave-safe shallow bowl on MEDIUM (50%) for 1 minute; stir. If necessary, microwave on MEDIUM for an additional 15 seconds at a time, stirring after each heating, until chips are melted. If you are using smaller portion to melt, reduce the time to 30 seconds each interval.
- Dip each cookie in the melted dark chocolate.
- Chill in the fridge for 30 minutes or until chocolate coating is fully set.
- Continue with step 5 above.
Good to know:
- Do not replace shortening with butter, margarine, spread or oil
- If white chocolate mixture begins to thicken while decorating, return to microwave for a few seconds.
How to freeze baked and unbaked cookie
I created a separate post that discusses How to Freeze Cookie Dough. Check it out as it covers the basic information that you need to know, and they are very handy. The post covers briefly the following:
- Why freeze cookie dough?
- What kind of cookies are best for freezing?
- What are the cookies to avoid freezing
- How long can you freeze a cookie dough?
- Freezing baked cookies
- How to freeze cookie dough?
- Baking Frozen Cookie dough
- Freezing decorated cookies
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Try it and let me know how it goes. Feel free to share this recipe and let’s get the community baking!♥
Recipe Adapted from: Hershey’s ChipIt Bakers of the Week contest with my minor modifications.