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A white chocolate covered pretzel decorated like a mummy on top of a chocolate chip cookie

Mummy Cookies

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  • Author: Shelly
  • Prep Time: 30 minutes
  • Cook Time: 10 minutes
  • Total Time: 40 minutes
  • Yield: 24 cookies 1x
  • Category: Cookies
  • Method: Oven
  • Cuisine: Dessert


These Paranormal Pretzel Mummy Cookies are perfectly spooky for Halloween. Chewy cookies topped with mini pretzels dressed up like mummies!



Mummy Pretzels:

  • 24 square pretzels, often called “Snaps”
  • 8 ounces white chocolate or white candy disks, melted
  • 48 candy eyes


  • 3/4 cup unsalted butter, room temperature
  • 1 cup light brown sugar
  • 1/2 cup granulated sugar 
  • 2 teaspoons vanilla extract
  • 1 large egg, plus 1 egg yolk
  • 1/2 teaspoon kosher salt
  • 3/4 teaspoon baking soda
  • 2 cups, plus 2 tablespoons all-purpose flour
  • 2 cups semi-sweet chocolate chips (or Halloween colored chips)


  1. To make Mummy PretzelsLine a baking sheet with parchment, or waxed paper. Set aside.
  2. Melt the white chocolate in a microwave-safe bowl in 20 second increments. stirring in between each, until melted and smooth.
  3. Using a fork, dip each pretzel into white chocolate, tap of excess and place on lined baking sheet or cooling rack. Reserve extra white chocolate for later.
  4. Immediately place candy eyes onto white chocolate.
  5. Place baking sheet in refrigerator for 15 minutes to set white chocolate.
  6. When white chocolate is set, remove pan from refrigerator. Reheat white chocolate in the microwave in 15-second increments until smooth. Place remaining melted white chocolate in a zip top bag, snip off a small corner of the bag, and drizzle stripes across each pretzel like mummy bandages. Place them back in refrigerator to set up.
  7. To make Cookies: Preheat oven to 350°F. Line a baking sheet with parchment paper and set aside.
  8. In bowl of a stand mixer fitted with paddle attachment, mix together butter and both sugars on medium speed for 2 minutes. Add in vanilla, egg, yolk, salt, and baking soda, mixing for another minute until smooth and scraping sides of the bowl as necessary.
  9. Turn mixer to low and slowly add in flour until combined. Stir in chocolate chips.
  10. Using a medium (2-tablespoon sized) cookie scoop, drop dough onto prepared baking sheet, 2-inches apart.
  11. Bake for 8-10 minutes, or until edges are golden.
  12. Transfer cookies to a wire rack. Immediately, while the cookies are still warm press a decorated pretzel into center of each cookie.
  13. Allow cookies to cool completely and pretzel to set up.


Store these cookies in an airtight container for up to 5 days for best freshness. 

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