Things You'll Need

  • 1/2 cup (1 stick) butter or margarine, softened
  • 3/4 cup sugar
  • 1/2 cup REESE'S Creamy Peanut Butter
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 cup all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 2 cans (16 oz. each) ready-to-spread white frosting or about 3 cups homemade white frosting
  • 40 (about 1 cup) REESE'S Peanut Butter Cups Minis

How to Make

  • 1. Heat oven to 350 deg. F.
  • 2. Beat butter and sugar in medium bowl until fluffy. Add peanut butter, beating until smooth. Add egg and vanilla; beat well. Stir together flour, baking soda and salt; gradually add to butter mixture, beating until blended (dough will be soft). Roll dough into 1-1/2 inch balls; place about 3 inches apart on ungreased cookie sheet. (Cookies spread while baking.)
  • 3. Bake 13 to 14 minutes or until cookie is set and edges are lightly browned. Cool several minutes; remove from cookie sheet to wire rack. Cool completely.
  • 4. Transfer frosting to pastry bag with basket weave tip. Pipe diagonal stripes of frosting across cookies to resemble the wrappings on a mummy. Place 2 mini peanut butter cups as eyes; pipe additional stripes in opposite direction, partially covering "eyes" so that the eyes seem to be peering from beneath the wrappings. Makes about 20 mummy cookies.