Chocolate Mummy Cookies

These chocolate mummy cookies are so much fun to make! Give each one their own personality and watch everyone enjoy your homemade cookies.
Photo by Adriana A.
Adapted from bettycrocker.com

PREP TIME

--

minutes

TOTAL TIME

90

minutes

SERVINGS

1

servings

PREP TIME

--

minutes

TOTAL TIME

90

minutes

SERVINGS

1

servings

Adapted from bettycrocker.com

Ingredients

  • 1

    pouch Betty Crocker® sugar cookie mix

  • 2

    tablespoons unsweetened baking cocoa

  • 1/3

    cup butter or margarine, softened

  • 1

    egg

  • 1

    container (1 lb) Betty Crocker® Rich & Creamy vanilla frosting

  • 12

    small jelly beans, cut in half

  • Betty Crocker® black decorating gel (from 0.68-oz tube)

Directions

Heat oven to 375°F. In medium bowl, stir together cookie mix and cocoa. Add butter and egg; stir until soft dough forms. On floured surface, roll dough to 1/4-inch thickness. Cut with 5-inch gingerbread man cutter. On ungreased cookie sheet, place 1 inch apart. Gather dough scraps; reroll until all dough is used. Bake 7 to 9 minutes or until cookies are just puffed and tops are dry. Cool 2 minutes; remove from cookie sheet to cooling rack. Cool completely, about 15 minutes. Spoon frosting into reasealable freezer plastic bag; partially seal bag and cut 1/4-inch hole in 1 bottom corner. Or use decorating bag with flat tip with 1/4-inch-wide opening (#44). Gently squeeze bag to pipe frosting on cookies for bandages. Attach jelly beans for eyes; use black gel to make pupils in eyes. Store cookies in airtight container.

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