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Easy Halloween Mummy Cookie Cake Recipe Under 40 Minutes

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A quick and easy Halloween dessert that looks like a spooky mummy, made with a soft cookie cake base, marshmallow bandages, and candy eyes. Perfect for parties and ready in under 40 minutes.

Ingredients

Scale
  • 1 cup (226g) unsalted butter, softened
  • 1 cup (200g) granulated sugar
  • 1 large egg, room temperature
  • 2 teaspoons vanilla extract
  • 2 cups (250g) all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 bag (10 oz or about 280g) large marshmallows (about 20-24)
  • 2–3 tablespoons powdered sugar, for dusting
  • Candy eyes (about 4-6 pairs)

Instructions

  1. Preheat your oven to 350°F (175°C). Line a 9-inch round cake pan with parchment paper, letting some hang over the edges for easy lifting.
  2. In a large bowl, beat the softened butter and granulated sugar together on medium speed until light and fluffy, about 2-3 minutes.
  3. Add the egg and vanilla, and beat on low until just combined.
  4. In a separate bowl, whisk together the flour, baking soda, and salt.
  5. Gradually add the dry ingredients to the wet mixture, mixing on low speed until just combined. Do not overmix.
  6. Transfer the dough to the prepared pan and press it into an even layer, about 1/2 inch thick.
  7. Bake for 15-17 minutes, until the edges are golden brown and the center is slightly underdone. Let cool in the pan for 10 minutes.
  8. While the cookie cools, prepare the marshmallow bandages: Dust a cutting board and knife with powdered sugar. Cut each marshmallow in half horizontally, then cut each half into thin strips about 1/4 inch wide.
  9. Carefully lift the cookie cake out of the pan using the parchment paper and place it on a serving plate.
  10. Arrange the marshmallow strips on top of the cookie in overlapping, crisscross patterns, leaving a small gap in the center for the eyes.
  11. Press two candy eyes into the gap. Optionally, toast the marshmallows with a kitchen torch or under the broiler for 30-60 seconds.

Notes

For best results, use room temperature egg and softened butter. Do not overmix the dough. Underbake slightly for a soft, chewy texture. If marshmallows don’t stick, dab a tiny bit of corn syrup or honey on the back. Store leftovers in an airtight container at room temperature for up to 3 days.

Nutrition

Keywords: Halloween, mummy, cookie cake, easy, under 40 minutes, party dessert, marshmallow

Find it online: https://elaraeats.com/easy-halloween-mummy-cookie-cake-recipe-under-40-minutes/