These peanut-butter-infused Nutter Butter mummies are a cute and spooky dessert to whip up for any Halloween party or event. Plus, you only need 3 ingredients!

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Top down view of a plate filled with layers of decorated Nutter Butter mummies, surrounded by a pastry bag filled with melted candy and a bowl of candy eyes.

About Nutter Butter Mummies

Give the peanut butter fan in your life a delicious treat on Halloween with these adorable Nutter Butter mummies!

Made with Nutter Butter cookies that are coated in white chocolate, these easy cookies will quickly become a go-to treat for all your spooky snacking needs.

What’s in Nutter Butter mummies?

To make a batch of these cute peanut-butter-infused mummies, you’ll need the following ingredients:

  • Nutter Butter cookies – The star of the show! A family-sized package should give you enough cookies for these little mummies.
  • White candy melts – Used for coating the Nutter Butter cookies and wrapping them in edible “bandages.”
  • Candy eyes – To give these mummy cookies some life.
Close up side view of a plate stacked with Nutter Butter mummies.

What type of candy melts should you use?

Candy melts (also called melting wafters) are pretty common – you can find them in the baking supply area, and they’re small, flat disks, typically sold by the bag – but I do think there are significant differences in quality depending on the brand of candy melts you buy.

Wilton is by far the most common brand of candy melt, and they are sold in a variety of colors. This makes them a popular pick, since you can buy the exact color you need and can get right to crafting your festive treats. Wilton makes things simple and easy.

However, I’ve not been impressed with the quality of Wilton candy melts and typically look for alternatives. If given the choice, I would highly recommend picking up Ghirardelli brand candy melts and, if needed, using oil-based food coloring to get the look that you want. These are my favorite candy melts to work with due to the superior quality and taste. You could also use their white bar chocolate or white chocolate chips.

Can you make these in advance?

Certainly! These cookies are shelf stable and made for lasting at room temperature.

To ensure the best presentation, I recommend making these treats up to 24 hours in advance.

Close up side view of a single Nutter Butter mummy cookie leaning against a plate filled with more Nutter Butter mummies, showing off the white candy drizzle that forms the look of zig-zag bandages.

How should they be stored?

To ensure these mummy cookies keep their texture, storing them in the refrigerator is recommended. Before serving, set them on the counter for 30 minutes to bring them back to room temperature.

How long are Nutter Butter mummies good for?

Once prepared and set, these cookies can be stored in a sealed container in the refrigerator for up to two weeks.

Can you freeze Nutter Butter mummies?

Yes, you totally can!

To freeze, store the decorated cookies in a single layer in a freezer bag or storage container. If you need to stack the cookies, separate each layer with a sheet of wax paper.

Cookies can be frozen for up to three months.

Notes & tips for these mummy cookies

  • The iris part of the candy eyes has a tendency to smudge, ruining the cook of a gazing eye. You can avoid this by handling them with clean, dry hands, tweezers, or tongs. If the iris of the candy eye does smudge, use a lightly damp Q-tip or napkin to clean it.
Side view of two Nutter Butter mummy cookies, stacked, and the top most cookie has a bite taken out, showing the Nutter Butter cookie inside.

More fun and spooky Halloween treats

How to make Nutter Butter mummies

This next part is only a photo tutorial of the recipe steps. If you’re looking for the full recipe measurements and instructions, scroll down to Recipe Details.

Step 1 – Add the white candy melts to a microwave-safe bowl and heat until smooth. Add the eyes to a small bowl and line two baking sheets with parchment paper. Set everything nearby.

Step 2 – Coat the Nutter Butter cookies in the melted candy, then place them on the baking sheets. While the candy is still wet, place two candy eyes near one end of the cookie.

Step 3 – If needed, reheat the remaining candy melts until smooth, then transfer it to a pastry bag or Ziploc bag with a small cut for piping. Drizzle candy across coated cookies in a zig-zag pattern, creating the “bandages.”

Step 4 – Let cookies set completely.

Step 5 – Serve and enjoy!

Recipe Details

Top down view of a plate filled with layers of decorated Nutter Butter mummies, surrounded by a pastry bag filled with melted candy and a bowl of candy eyes.
5 from 1 vote

Nutter Butter Mummies

20 minutes prep + 30 minutes Setting Time
112 kcal
Yields: 30 cookies
These peanut-butter-infused Nutter Butter mummies are a cute and spooky dessert to whip up for any Halloween party or event. Plus, you only need 3 ingredients!


  • Prepare your work area by lining two baking sheets with parchment paper. Place candy eyes in a small bowl for easy access.
    candy eyes
  • Add candy melts to a microwave-safe bowl. Heat in the microwave for 30 seconds on 50% power, then stir. Continue to heat for 15-second intervals, mixing in between, until candy is melted and smooth.
    20 ounces white candy melts
  • Drop a Nutter Butter into melted candy, then use a fork to toss and coat. Lift Nutter Butter from candy, gently shake off any excess, then place coated Nutter Butter on prepared baking sheet. While candy is still wet, gently press 2 candy eyes near one end of the Nutter Butter. Repeat this step until all Nutter Butters are coated.
    16 ounces Nutter Butters Family Size
  • If needed, reheat candy melts until smooth. Transfer remaining candy melts to a pastry bag and make a small cut at the tip (or use a ZipLoc bag with a small cut in the corner). Do a quick squeeze test; candy should come out freely in a narrow string. Adjust hole size as needed.
  • Drizzle candy over coated Nutter Butters in zig-zag patterns to create the look of bandaged mummies.
  • Allow candy to dry completely, about 30 minutes.
  • Serve immediately.


Serving: 1cookie | Calories: 112kcal | Carbohydrates: 15g | Protein: 1g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 63mg | Sugar: 9g

I do my best to provide nutrition information, but please keep in mind that I’m not a certified nutritionist. Any nutritional information discussed or disclosed in this post should only be seen as my best amateur estimates of the correct values.

Author: Chrisy