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Price Rite of Bethlehem
1001 8th Avenue null
PA, 18018
6108822356
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YummyMummyCookie_Uncropped%20(2).jpeg
Recipes

Recipe Details

Yummy Mummy Cookies
This autumn, bake and decorate spooky Halloween-themed cookies. This yummy mummy cookie recipe calls for melted HERSHEY’S Premier White Creme Chips. Package a few in a decorative bag and tie with orange and black ribbons for a sweet Halloween party favor.
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Recipe - Price Rite of Bethlehem
YummyMummyCookie_Uncropped%20(2).jpeg
Yummy Mummy Cookies
Prep Time50 Minutes
Servings30
Cook Time8 Minutes
Ingredients
2/3 cup butter or margarine , softened
1 cup sugar
2 teaspoons vanilla extract
2 eggs
2-1/2 cups all-purpose flour
1/2 cup HERSHEY'S Cocoa
1/2 teaspoon salt
1/4 teaspoon baking soda
1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate
1 to 2 packages Premium White Creme Chips
1 to 2 tablespoons shortening
Additional HERSHEY'S Mini Chips Semi-Sweet Chocolate (garnish)
Directions

1. Beat butter, sugar and vanilla in large bowl until creamy. Add eggs; beat well. Combine flour,

cocoa, salt and baking soda; gradually add to butter mixture, beating well. Stir in 1 cup small

chocolate chips. Refrigerate dough 20 minutes or until firm enough to handle.

2. Heat oven to 350°F. For mummy body, roll 1 tablespoon dough into 3-1/2 inch long carrot shape;

place on ungreased cookie sheet. For head, roll 1 teaspoon dough, roll into ball the size of a grape;

press onto wide end of body. Repeat procedure with remaining dough.

3. Bake 8 to 9 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool

completely.

4. Microwave 2 cups (12-oz. pkg.) white creme chips and 1 tablespoon shortening in microwave-safe

pie plate or shallow bowl at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an

additional 15 seconds at a time, stirring after each heating, until chips are melted.

5. Place 1 cookie at a time on table knife or narrow metal spatula. Spoon white creme chip mixture

over just the top of cookie to coat; place on wax paper. (If mixture begins to thicken, return to

microwave for a few seconds.) Melt additional chips with shortening, if needed for additional coating.

As coating begins to set on cookies, use toothpick to score lines in body and on face to resemble

mummy . Place two small chocolate chips on each for eyes. Store, covered, in cool dry place.

50 minutes
Prep Time
8 minutes
Cook Time
30
Servings
null
Calories

Shop Ingredients

Makes 30 servings
2/3 cup butter or margarine , softened
an image
PriceRite Whipped Butter Cup - Salted, 8 Ounce
$2.49
$0.31/oz
1 cup sugar
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PriceRite Extra Fine Granulated Sugar, 4 Pound
$1.69
$0.42/lb
2 teaspoons vanilla extract
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Badia Pure Vanilla Extract, 2 Fluid Ounce
$5.99
$3.00/fl oz
2 eggs
an image
Bowl & Basket Eggs Fresh White Large, 12 Each
$1.09
$0.09 each
2-1/2 cups all-purpose flour
an image
Goya Enriched Wheat Flour, 24 Ounce
$1.49
$0.06/oz
1/2 cup HERSHEY'S Cocoa
an image
ShopRite Baking Cocoa, 8 Ounce
$2.79
$0.35/oz
1/2 teaspoon salt
an image
PriceRite Iodized Salt, 26 Ounce
$0.49
$0.02/oz
1/4 teaspoon baking soda
Not Available
1 cup HERSHEY'S Mini Chips Semi-Sweet Chocolate
an image
Bowl & Basket Baking Chips Semi-Sweet Chocolate, 12 Ounce
$1.79
$0.15/oz
1 to 2 packages Premium White Creme Chips
Not Available
1 to 2 tablespoons shortening
an image
Shortening, 3 Pound
$3.29
$1.10/lb
Additional HERSHEY'S Mini Chips Semi-Sweet Chocolate (garnish)
Not Available

Directions

1. Beat butter, sugar and vanilla in large bowl until creamy. Add eggs; beat well. Combine flour,

cocoa, salt and baking soda; gradually add to butter mixture, beating well. Stir in 1 cup small

chocolate chips. Refrigerate dough 20 minutes or until firm enough to handle.

2. Heat oven to 350°F. For mummy body, roll 1 tablespoon dough into 3-1/2 inch long carrot shape;

place on ungreased cookie sheet. For head, roll 1 teaspoon dough, roll into ball the size of a grape;

press onto wide end of body. Repeat procedure with remaining dough.

3. Bake 8 to 9 minutes or until set. Cool slightly; remove from cookie sheet to wire rack. Cool

completely.

4. Microwave 2 cups (12-oz. pkg.) white creme chips and 1 tablespoon shortening in microwave-safe

pie plate or shallow bowl at MEDIUM (50%) 1 minute; stir. If necessary, microwave at MEDIUM an

additional 15 seconds at a time, stirring after each heating, until chips are melted.

5. Place 1 cookie at a time on table knife or narrow metal spatula. Spoon white creme chip mixture

over just the top of cookie to coat; place on wax paper. (If mixture begins to thicken, return to

microwave for a few seconds.) Melt additional chips with shortening, if needed for additional coating.

As coating begins to set on cookies, use toothpick to score lines in body and on face to resemble

mummy . Place two small chocolate chips on each for eyes. Store, covered, in cool dry place.