Mummy Cookies

Mummy Cookies

  • PRINT

SKILL LEVEL : beginnerPREP TIME : 35  Minutes

Ingredients

  Amount Per Serving % DV *
Calories400
Calories from Fat180
Total Fat20 g31% DV
Saturated Fat7 g35% DV
Trans Fat3 g
Cholesterol25 mg8% DV
Sodium280 mg12% DV
Total Carbohydrates53 g18% DV
Dietary Fiber1.0 g4% DV
Sugars43 g
Protein4 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron4% DV
  Amount Per Serving % DV *
Calories400
Calories from Fat180
Total Fat20 g31% DV
Saturated Fat7 g35% DV
Trans Fat3 g
Cholesterol25 mg8% DV
Sodium280 mg12% DV
Total Carbohydrates53 g18% DV
Dietary Fiber1.0 g4% DV
Sugars43 g
Protein4 g
Vitamin A4% DV
Vitamin C0% DV
Calcium0 mg2% DV
Iron4% DV
  • 1/2 cup butter or margarine (1 stick) , 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 ready-to-spread white frosting (16 oz. each) or about 3 cups homemade white frosting
  • 40 (about 1 cup) REESE'S Peanut Butter Cups Minis

Directions

  • 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.

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