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Milano Mummies are the most quick, delicious, and easy cookie glow-up, with just three ingredients! Grab your favorite Milanos, dip in white chocolate, then drizzle on “wrappings” and pop on sprinkle eyes. Voila: the simplest yet most fun no-bake Halloween treat to make with little ones or for a party.

Tray of Milano cookies dipped and decorated with white chocolate to look like cute, spooky Mummies for a Halloween treat.

The cutest no-bake Halloween treat.

Milano cookies have long been among my favorite store-bought treats: mint Milanos stored in the fridge are a special kind of delicious, if you ask me. Turns out they are also the perfect base for making super cute spooky treats with absolutely no fuss.

Making white chocolate mummies out of Nutter Butters was pretty common when I was a kid, but when my daughter was diagnosed with a peanut allergy, that was a no-go for our family! Fortunately, Milanos make an excellent stand-in. My nine-year-old and I made this batch in about 20 minutes together after school one day, and he verifies they are fun, easy, and delicious. The perfect trifecta!

Mummy Milanos are adorable for a class party, pumpkin-carving event, or to stuff into “You’ve Been Booed” bags. But if you just make them for yourself, there’s no judgment here. Our batch is already more than half gone… 🙂 Happy treating!

Ingredient & Substitution Notes

All ingredients for these cookies are shown in the picture below; the bulleted list includes extra notes to help you shop and substitute well. Scroll to the printable recipe card at the bottom of this post for quantities and instructions.

Milano cookies, Ghirardelli white vanilla flavored melts, black pearl candy sprinkles, and green edible dust.
  • Milano cookies. Any flavor! My favorite is mint but my kids love milk chocolate. (What a surprise.)
  • White chocolate melting wafers or almond bark.
  • Black pearl sprinkles or candy eyes. The cutest little touch. Candy eyes are pretty readily available around Halloween, but the sprinkles are easiest to procure via Amazon or a specialty store.
  • Optional: green luster dust. I thought this looked really cute for an extra slightly eerie touch, but neither of my kids was into it, which is why only two of the cookies shown here are ghoulishly green! If you do want to add that little extra something, edible dust is tasteless, easy to apply with a clean paintbrush, and available in nearly any color you like.
Milano mummies, mostly all white, but with two dusted with green edible luster dust for a ghoulish effect.

Use high-quality white chocolate or almond bark for the smoothest melting and dipping, and the most glossy finish. My favorite are Ghirardelli melts, which are technically vanilla-flavored and readily available at Target and most grocery stores. You can also pick up white candy melts if you happen to be at a craft store.

If you have to use regular white chocolate chips, add 1-2 teaspoons of coconut oil or vegetable oil to them to help them melt. Chocolate chips have added stabilizers, which makes sense so they don’t puddle when baked. Consequently, a little extra care is needed to help them melt down smoothly.

How To Make Mummy Milanos

Prep: Unwrap all the cookies and line a baking sheet — or just a part of your counter — with parchment or a silicone baking mat.

Melt: Place the white chocolate melts or alternative in a large liquid measuring cup. Microwave in 45-second intervals on 50% power until fully melted and smooth. Stir in between each burst of heat to encourage even melting and heat distribution. You can also use a double boiler for this step.

White chocolate melts in a large liquid measuring cup, ready to be melted in the microwave.

Dip and Set: With clean hands, dunk each cookie into the melted chocolate, leaving about 3/4” bare at the end. If you do prefer the cookies fully coated, use a chocolate dipping tool to make it happen — I just find leaving a small uncoated edge makes the cookies easier to dip and also to eat. Try to dip each cookie just once, to avoid the inside chocolate layer leaving streaks in the white. Drizzle off the excess, then place each cookie on the lined baking sheet. Let the cookies rest for about 10 minutes, until set.

Milano cookies partially dipped in white chocolate and set on a silicone-lined baking sheet to dry.

Add Bandages and Eyes: Using a spoon, drizzle more white chocolate back and forth over the dipped part of each cookie to create a bandaged look. Don’t worry if some lines are thick and others are thin — that’s part of the fun and still looks cute! Right after drizzling, press on two sprinkles or candy eyes.

My son was in charge of placing the candy eyes; can you spot the one where he exercised more creativity? I love it!

Milano cookies decorated to look like cute mummies, left to set on a large baking sheet.

Let the cookies set for 30-60 minutes to fully harden the white coating. Transfer to any airtight container to store. They will keep at room temperature or in the refrigerator for 5-6 days. Just avoid storing near the stovetop or any other warm place.

Milano mummies with black pearl eyes, with all layers set up on a silicone baking mat.

Top Tips for Success:

  • Choose glass. Microwave chocolate of any kind in a glass measuring cup or bowl rather than plastic. A 2-cup measuring cup works perfectly here because it’s tall enough yet wide enough for easy dipping.
  • Work quickly when dipping and drizzling. White chocolate hardens quickly, so be ready to go when it is. This is when an assembly line can be really effective! If it does begin to solidify as you work, microwave again for 10-15 seconds on half-power and stir to smooth.
  • Use dry hands to place eyes. Any moisture on your hands will cause black pearl sprinkles to turn an odd reddish color, and can cause the black dot in the center of traditional candy eyes to bleed. Dry hands very well before placing either.

Related Recipes

If you’re in the market for more sweet, spooky treats, try these next:

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Milano Mummies

Super quick and easy! Grab your favorite Milanos, dip in white chocolate melts or almond bark, then drizzle on “wrappings” and pop on sprinkle eyes. Voila: the simplest yet most fun no-bake Halloween treat to make with little ones or for a party.

Ingredients

Instructions

  • Unwrap the cookies. Line a baking sheet with parchment paper or a silicone baking mat; set aside.
  • Place the white chocolate wafers in a large liquid measuring cup and microwave in 45-second intervals on 50% power, stirring in between each burst of heat, until fully melted and smooth. (Alternatively you can do this on the stovetop in a double boiler.)
  • Dip each cookie into the melted chocolate, leaving about 3/4” bare at the end. (This just makes the cookies easier to dip and also to eat.) Try to dip each cookie just once, to avoid the inside chocolate layer of the cookies melting and leaving streaks in the white. Let the excess drizzle off, then place each cookie on the lined baking sheet. Let the cookies rest for about 10 minutes, until the first layer of white chocolate is set.
  • Using a spoon, drizzle more of the white chocolate back and forth over the dipped part of each cookie to create a bandaged look. Right after drizzling, press on two sprinkles or candy eyes. Let set again, then break off any excess drizzle from the edges. Enjoy!

Notes

  • Storage: Dipped cookies keep well tightly-covered at room temperature or in the refrigerator for 5-6 days. Avoid storing near the stovetop or any other warm place where the chocolate could soften or melt.
Did you make this recipe?Leave a review below, then snap a quick picture and tag @nourishandfete on Instagram so I can see it!