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Chocolate Chip Mummy Cookies

Chocolate Chip Mummy Cookies

Prep Time 25 min Cook Time 10-12 min

Use Pillsbury® chocolate chip cookies to jump-start Halloween dessert fun. Just criss-cross them with ready-to-spread fluffy white frosting.

by Pillsbury®

What you'll need

  • 1 Roll (16.5 oz)  Refrigerated Chocolate Chip Cookies
  • 1/4 cup all-purpose flour
  • 1 container (12 oz) fluffy white whipped ready-to-spread frosting
  • 20 candy eyes

Helpful Tip:

A pastry tip with a 1/2-inch-wide opening works best for piping the frosting on these cookies. Look for pastry tips at craft stores or online.

How to make it

  1. Heat oven to 350°F. In large bowl, knead cookie dough and flour with hands until well mixed.
  2. On floured surface, roll dough to 1/4-inch thickness. Cut with floured 4-inch gingerbread man-shaped cookie cutter. On ungreased cookie sheets, place cutouts 2 inches apart. Reroll dough and cut additional cookies.
  3. Bake 10 to 12 minutes or until edges are lightly browned. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely, about 20 minutes.
  4. Spread thin layer of frosting on each cookie. Spoon remaining frosting into decorating bag fitted with flat basket weave tip #45. Squeeze bag to pipe frosting in crisscross pattern over cookies to look like mummy bandages. Attach candy eyes. Let stand until set, about 20 minutes.