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Mummy Cookie Bites Recipe

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3.9 from 13 reviews

Delightfully spooky and sweet, these Mummy Cookie Bites are made by blending cream cheese with finely crushed Golden Oreo cookies, then coating the mixture in rich white chocolate. Decorated with candy eyes and piped chocolate to resemble mummy gauze strips, these bite-sized treats are perfect for Halloween or any festive occasion.

Ingredients

Base

  • 1 package (8 ounces) cream cheese, softened
  • 36 finely crushed Golden Oreo cookies

Coating

  • 14 ounces Baker’s white chocolate

Decorations

  • Candy eyes

Instructions

  1. Mix the base: In a medium bowl, blend the softened cream cheese with the finely crushed Golden Oreo cookie crumbs until they form a uniform mixture. Shape the mixture gently into 1-inch balls to create the mummy bite shapes.
  2. Freeze the balls: Place the shaped balls onto a tray and freeze them for 10 minutes to firm up. While freezing, melt the Baker’s white chocolate according to the package directions for dipping.
  3. Dip the balls: Using a fork or dipping tool, coat each cold ball fully in the melted white chocolate. Place the coated balls in a single layer on a waxed paper-covered rimmed baking sheet. If the balls become too soft to dip, return them to the freezer to re-firm before continuing.
  4. Chill until firm: Refrigerate the dipped balls for about 1 hour or until the chocolate coating is firm and set.
  5. Prepare the piping chocolate: Melt any remaining white chocolate as directed. Spoon the melted chocolate into a small resealable plastic bag, press out excess air, and seal it securely. Snip a small 1/8-inch corner from the bottom of the bag to create a piping bag.
  6. Decorate the mummies: Pipe small chocolate dots from the bag onto each ball to create the mummy eyes. Immediately place candy eyes onto the chocolate dots to ensure they stick. Then, use the piping bag to pipe white chocolate strips across the balls to resemble mummy gauze wrapping.
  7. Final chill: Place the decorated mummy bites back into the refrigerator until the piped chocolate decorations are fully firm.

Notes

  • Be sure to soften the cream cheese fully for easier mixing.
  • Use waxed or parchment paper to prevent sticking during coating and chilling.
  • If white chocolate thickens, gently re-melt but avoid overheating to prevent seizing.
  • These treats can be stored in an airtight container in the refrigerator for up to 5 days.
  • For a darker mummy effect, consider using white chocolate with a hint of food coloring or drizzle with dark chocolate as an alternative.

Find it online: https://lauracooks.com/mummy-cookie-bites-recipe/