Dark Chocolate Mummy Cookies

A dark chocolate cookie infused with espresso powder that is crunchy on the edges and chewy in the middle deserves vanilla buttercream frosting.


For the Cookies: 

2 cups (250g) all purpose flour

½ cup (40g) black cocoa powder

1 ½ tsp baking powder

¾ tsp salt

1 tsp espresso powder

1 ¼ cups (250g) granulated sugar

1 ½ sticks (6oz) unsalted butter softened

1 tbs. Vanilla extract

1 egg

For the Frosting

½ stick (2 oz) unsalted butter, softened

2 cups powdered sugar

2-6 tbs. Heavy whipping cream

Vanilla extract

Pinch of salt

Candy Eyeballs


Preheat the oven to 350 degrees Fahrenheit.   

Line two large cookie sheets with parchment paper, set aside.  

In a medium bowl, whisk the flour, cocoa powder, baking powder and salt together.  Set aside. 

In the bowl of a stand mixer mix the butter and sugar on medium speed until combined. Add in the egg and vanilla extract.  

Pour the flour mixture into the butter/sugar mixture and stir until the dough comes together. 

Scoop the cookie dough into tablespoon sized balls (use a cookie scoop if you have one for uniform cookies).   Place the cookie dough on the cookie sheet with about 2 inches around each cookie to allow room to spread.   

Use the bottom of a heavy glass (or metal measuring cup) and gently press each cookie ball to flatten slightly. 


Bake for 9-11 minutes.  Because the black cocoa is so dark, it will be hard to tell if the cookies are ‘done’.  Cool on the cookie sheet.

Keywords: Dark Chocolate Mummy Cookies