Ingredients
Method
- Roll the cookie dough into large balls about 1 inch in diameter. Bake according to package directions.
- Let the cookies cool completely before decorating.
- Place one jumbo marshmallow in the center of each cooled cookie.
- Melt the white chocolate or almond bark according to package directions.
- Drizzle the melted white chocolate back and forth over each marshmallow in different directions to create a wrapped mummy look.
- While the chocolate is still slightly wet press the candy eyes into place on the marshmallow.
- Let the chocolate set completely before serving.
Notes
The cookies must be completely cool before you add the marshmallow. A warm cookie will cause the marshmallow to slide right off.
Add the candy eyes while the white chocolate is still slightly tacky — not fully set. If you wait too long the eyes won't stick and will slide off.
Almond bark melts more smoothly and sets faster than white chocolate chips which makes it easier to work with for drizzling. Either works though.
These are best made the day you plan to serve them but they hold up well at room temperature for up to 2 days in a sealed container.
Add the candy eyes while the white chocolate is still slightly tacky — not fully set. If you wait too long the eyes won't stick and will slide off.
Almond bark melts more smoothly and sets faster than white chocolate chips which makes it easier to work with for drizzling. Either works though.
These are best made the day you plan to serve them but they hold up well at room temperature for up to 2 days in a sealed container.