Crunchy Nutter Butter mummies feature cookies dipped in creamy white chocolate that get an adorable makeover with candy eyes and white chocolate bandages!

I recently made these pumpkin patch dirt cups, and immediately wanted to make more Halloween recipes! If you’re throwing a Halloween party this year, these Nutter Butter mummies are a must make!

Why you’ll love this recipe:

Not only are Nutter Butter mummies cute, but they’re incredibly easy to make too! Dip the cookies into white chocolate, add the candy eyes, drizzle on bandage markings, and enjoy! Ideal for parties, dessert, or snacking, your whole family will love this Halloween treat!

It’s one thing to make a fun and festive treat, but it’s another to make a fun and festive treat that actually tastes good! Even better, you’ll only need 4 ingredients! The sweet and salty flavors of peanut butter and white chocolate remind me of a crunchy white chocolate Reese’s cup and can satisfy any sweet tooth!

Ingredients you’ll need:

Nutter Butter cookies
White chocolate chips
Vegetable oil
Mini candy eyes

If you can’t have peanut butter, try out this same technique using Milano cookies! They’re a similar shape and size to Nutter Butters, and work as a great alternative. A quick, no bake solution to your Halloween treat needs!

Easily turn these Nutter Butter mummies into ghosts by skipping the mummy bandages and adding a chocolate chip for the mouth instead! Just remember you’ll only need half the amount of white chocolate chips. They’re easy to whip up and people of all ages absolutely adore them!

How to make the best Nutter Butter mummies:

In a microwave safe bowl, combine 1 cup white chocolate chips and 2 tbsp vegetable oil. Microwave in 30 second intervals, stirring in-between, until melted and smooth.
Dip each Nutter Butter cookie three quarters of the way into the melted chocolate, scraping any excess chocolate off the back. Place onto a baking sheet lined with parchment paper or a silicone mat.
Add two candy eyes onto each dipped Nutter Butter before the chocolate sets, then transfer to the fridge or freezer for 5-10 minutes or until the chocolate has hardened.
In the meantime, combine remaining chocolate chips with 1 tbsp vegetable oil in another microwave safe bowl. Microwave in 30 second intervals, stirring in-between, until smooth.
Transfer the melted chocolate to a Ziploc bag, snip a tiny piece off one corner, then gently pipe thin lines in multiple directions across each coated cookie, making sure to avoid the eyes.
Return to the fridge or freezer for another 10 minutes to set the chocolate drizzle. Once set, carefully break off the excess candy-coating pieces around each cookie before enjoying!

I opted to only cover about three fourths of each Nutter Butter in chocolate, because I like seeing a little bit of the actual Nutter Butter cookie so people know what they’re eating, plus it prevents these from becoming overly sweet from tons of white chocolate.

These spooky cookies can be stored in an airtight container in the fridge for up to 2 weeks or in the freezer for up to a month! Just be sure to thaw frozen cookies in the fridge before enjoying.

My top tips:

PREP YOUR BAKING SHEET: Be sure to line your baking sheet with parchment paper or a silicone mat to prevent sticking. This makes it much easier to lift the cookies once they’re chilled.
HEATING WHITE CHOCOLATE: It’s important to heat the white chocolate in 30 second intervals because white chocolate burns and seizes easily. It’s hard to reverse clumpy white chocolate, so I recommend watching it closely!
VEGETABLE OIL: I like adding vegetable oil to the white chocolate to thin it out a little and make it more suitable for dipping and drizzling. You could also use coconut oil for a similar result.
SETTING: White chocolate sets much faster than other chocolate varieties, which is why I like microwaving my white chocolate in two separate batches with one batch for dipping, and the other for drizzling on the mummy markings.
ADDING THE EYES: It’s important to add the candy eyes before the chocolate has set. This is the only way the eyes will stick. The black dots on the candy eyes do tend to smudge easily, so if you have large fingers or hot hands, I recommend using tweezers while handling them to prevent smearing.
ADDING THE LINES: If you don’t have Ziploc bags, you can use a spoon to drizzle a small amount of chocolate across the dipped cookies. The most important thing is that you let the first coating of chocolate set completely before adding the lines to prevent them from blending.

Looking for more no bake desserts? Try these out!

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