Cookies

Chocolate mocha mummies

Chocolate mocha mummies are a fun Halloween treat for adults. These soft butter cookies are so packed with flavor, it’s hard to stop at one.

A few years ago I saw some cute gingerbread mummy cookies in a bakery and I’ve been thinking about making a chocolate version ever since.

I wanted to make these while I was in Cambodia but gingerbread man cookie cutters are impossible to find there.

I started with a chocolate butter cookie dough and thought why not add a little espresso powder to them to bring out the chocolate flavor.

The coffee makes the chocolate flavor more intense. The creamy vanilla buttercream frosting is a wonderful contrast.

Since mummies are supposed to have sloppy bandages, decorating these cookies is pretty easy. I just did a zig zag pattern with a wide icing tip. Then I turned the cookies upside down and made a zig zag going the other way.

If decorating cookies is intimidating for you, these are a great way to start. There’s no right way and sloppy is good.

The coffee flavor in these is pretty mild. I gave a few to some kids at church this morning and they gobbled them up.

Not Halloween? Use round or square cookie cutters to change these chocolate mocha mummies into amazing sandwich cookies.

Yield: 1 1/2 - 2 dozen 6" cookies

Chocolate mocha mummies

Prep Time 1 hour
Cook Time 20 minutes
Additional Time 20 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 1 cup butter, softened
  • 2/3 cup sugar
  • ½ cup brown sugar
  • 1 egg
  • 1 teaspoon vanilla
  • 2 teaspoons coffee powder
  • ½ cup cocoa
  • 3 cups flour
  • ½ teaspoon baking soda
  • ¼ teaspoon salt

Vanilla Buttercream

  • 1 cup butter, softened
  • 3 cups powdered sugar
  • 1 teaspoon vanilla
  • 2-5 tablespoons milk

Garnish

  • Candy Eyes

Instructions

  1. Cream butter and sugar together until light and fluffy.
  2. Add egg, vanilla, and coffee powder. Mix in the rest of the ingredients.
  3. Divide dough into two balls. Roll out between two sheets of parchment paper to a thickness of 1/4 inch.
  4. Refrigerate 20 minutes. Carefully remove the top sheet of parchment paper. Dust with cocoa and cut with a gingerbread man cookie cutter.
  5. Bake 10 - 12 minutes or till slightly browned around the edges.
  6. Let cool thoroughly before frosting.
  7. Put a petal piping tip on your pastry bag (narrow tear drop shape). Pipe two small dots of frosting to attach the eyes. After you attach the eyes, Pipe frosting in a zig zig pattern up and down the cookie. Let cookies air dry to slightly harden the frosting.

Vanilla Buttercream

Beat the butter until soft. Gradually add the powdered sugar. Mix in the vanilla and enough milk to give the frosting the consistency you want.

Nutrition Information:

Yield:

20

Serving Size:

1

Amount Per Serving: Calories: 355Total Fat: 19gSaturated Fat: 12gTrans Fat: 1gUnsaturated Fat: 6gCholesterol: 58mgSodium: 212mgCarbohydrates: 44gFiber: 1gSugar: 28gProtein: 3g

Nutrition information is provided as a guide only. Please consult a dietician for specific dietary needs.

 

 

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