Easy peanut butter marshmallow Mummy Cookies with candy eyeballs. These delicious, chewy peanut butter cookies are wrapped with marshmallows creating a fun and delicious Mummy Cookie for Halloween.
These cookies were created for my peanut butter, marshmallow loving kids who eat peanut butter by the spoonful and always manage to get me to buy mini marshmallows are the store. They absolutely loved them. I do too, they turned out so adorable.
If you are needing a quick and easy Halloween treat, this recipe is for you. Make sure you also check out my other Halloween desserts, like these Easy Halloween Cookies and the Eyeball Cake Pops.
Ingredients
- Flour - This recipe uses plain all-purpose flour.
- Salt - To help enhance and balance the flavors.
- Leaveners - Both baking soda and baking powder are used in this cookie recipe.
- Butter - Unsalted butter that has been softened at room temperature. If using salted butter, omit the salt from the recipe.
- Sugars - Both brown sugar and granulated sugar are needed. You can use light or dark brown sugar.
- Eggs - One whole egg and one egg yolk are needed.
- Vanilla Extract
- Peanut Butter - Creamy peanut butter is what I like to use, but crunchy peanut butter also works.
- Marshmallows - You will need mini marshmallows for this recipe.
- Candy Eyeballs
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How To Make Mummy Cookies
Making and decorating these Halloween cookies is a breeze.
STEP 1
Combine the dry flour, baking soda, baking powder and salt in a bowl.
STEP 2
Cream together the butter and both sugars until lighter in color and fluffy, about 2 minutes. Then add the eggs one at a time, followed by the vanilla extract, mixing until everything is thoroughly combined.
Mix in the peanut butter until fully incorporated.
STEP 3
Stir in the dry ingredients and mix well.
STEP 4
Scoop onto baking sheet and bake for 10 minutes. Cool completely before decorating.
STEP 5
Heat the marshmallows in the microwave for 10 seconds, working with ¼ cup at a time. The marshmallows will not be melted, just warmed enough to stretch.
STEP 6
Take one marshmallow and gently pull it apart to create strands that can be laid on the cookie. You might need two or three marshmallows to decorate a single cookie. Once you've added as many marshmallow strands as desired, place two candy eyes on the cookie. Continue this process with all the cookies. Enjoy!
Storing
Store leftover Mummy Cookies in an airtight container up to 5 days.
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📖 Recipe
Mummy Cookies
Ingredients
- 1 ¼ cups all-purpose flour
- ½ teaspoon baking soda
- ¼ teaspoon baking powder
- ¼ teaspoon salt
- ½ cup unsalted butter softened
- ¾ cup brown sugar
- ¼ cup granulated sugar
- 1 large egg
- 1 large egg yolk
- 1 ½ teaspoons vanilla extract
- ½ cup creamy peanut butter
- 1 cup mini marshmallows
- 64 candy eyeballs
Instructions
- Preheat an oven to 350°F and line a baking sheet with parchment paper.
- In a medium bowl combine the flour, baking soda, baking powder and salt. Whisk to fully combine.
- Cream together the butter and both sugars until lighter in color and fluffy, about 2 minutes. Then add the eggs one at a time, followed by the vanilla extract, mixing until everything is thoroughly combined.
- Add in the peanut butter and mix well.
- Add the dry ingredients to the butter mixture and stir to combine.
- Using a one-ounce cookie scoop, scoop the cookie dough and place it on the prepared baking sheet. Bake for 10 minutes. Cool completely before decorating.
- Heat the marshmallows in the microwave for 10 seconds, working with ¼ cup at a time. The marshmallows will not be melted, just warmed enough to stretch.
- Take one marshmallow and gently pull it apart to create strands that can be laid on the cookie. You might need two or three marshmallows to decorate a single cookie. Once you've added as many marshmallow strands as desired, place two candy eyes on the cookie. Continue this process with all the cookies. Enjoy!
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