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Salted Brownie Mummy Cookies

These Salted Brownie Mummy Cookies are chewy, fudgy brownie cookies topped with cream cheese frosting “bandages” and candy eyes for the ultimate Halloween treat.
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Prep Time 15 minutes
Cook Time 9 minutes
Chill Time 30 minutes
Total Time 54 minutes
Servings: 10 Cookies
Course: Dessert
Ingredients Equipment Method

Ingredients
  

Cookies
  • 8 oz Semi-sweet or dark chocolate chips or chopped chocolate
  • 2 tbsp Unsalted butter
  • ⅔ cup All-purpose flour
  • 2 tbsp Unsweetened cocoa powder
  • ½ tsp Baking powder
  • ¼ tsp Fine sea salt
  • 2 Large eggs room temperature
  • ⅔ cup Granulated sugar
  • ¼ cup Packed light brown sugar
  • 1 tsp Vanilla extract
  • ½ cup Semisweet or dark chocolate chips
  • Flaky sea salt for sprinkling
Mummy Decoration
  • 4 oz Cream cheese softened
  • 2 tbsp Unsalted butter softened
  • 1 cup Powdered sugar
  • ½ tsp Vanilla extract
  • Candy eyes

Equipment

  • Heatproof mixing bowl
  • Hand mixer or stand mixer
  • Mixing bowls
  • Whisk
  • Baking Sheet
  • Parchment paper
  • Piping bag with small round or flat tip or a zip-top bag

Method
 

  1. Melt the chocolate
    In a heatproof bowl set over a pot of simmering water (or microwave in 20-second bursts), melt the chopped chocolate with butter. Stir until smooth. Set aside to cool slightly.
  2. Mix dry ingredients
    In a small bowl, whisk together flour, cocoa powder, baking powder, and fine sea salt.
  3. Whip eggs & sugars
    In a large bowl, beat eggs, granulated sugar, brown sugar, and vanilla with a mixer for 3–4 minutes, until pale and thick.
  4. Combine with chocolate
    Gently beat in the melted chocolate mixture until just combined.
  5. Add dry ingredients
    Fold in the flour mixture until only a few streaks remain. Stir in chocolate chips/chunks.
  6. Chill the dough
    Cover and refrigerate for 30 minutes to help cookies hold their shape.
  7. Bake
    Preheat oven to 350°F (175°C). Line baking sheets with parchment.Scoop about 2 tbsp dough per cookie onto prepared sheets, spacing 2 inches apart.Sprinkle lightly with flaky sea salt.Bake 9–11 minutes, until shiny and cracked but slightly soft in the center.
  8. Cool
    Let cookies cool on the pan 5 minutes, then transfer to a wire rack.
  9. Make the Frosting
    In a medium bowl, beat cream cheese and butter until smooth. Mix in powdered sugar and vanilla until fluffy. Transfer to a piping bag with a flat or small round tip.
  10. Decorate as Mummies
    Once cookies are fully cooled, pipe the cream cheese frosting across each cookie in overlapping “bandage” lines. Place two candy eyes on each cookie before the frosting sets.