Milk Chocolate Stuffed Jack-O'-Lantern Cookies
Soft spiced cookies filled with creamy milk chocolate, shaped like festive pumpkins for Halloween.
Equipment
- Mixing Bowl
- Pumpkin Cookie Cutter
- Baking Sheet
Ingredients
- 1 1/2 cups salted butter (3 sticks, softened)
- 1 1/4 cups packed light brown sugar
- 1 tablespoon pure vanilla extract
- 2 large eggs (at room temperature)
- 4 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon ground cinnamon
- 1/2 teaspoon ground ginger
- 1/4 teaspoon ground nutmeg
- 1/2 teaspoon salt
- 12 ounces milk chocolate (melted)
- 2 tablespoons salted butter (for coating)
- 3 tablespoons cinnamon sugar
Instructions
- In a large mixing bowl, cream together softened butter and brown sugar until light and fluffy.
- Add vanilla extract and beat in eggs one at a time until well blended.
- Gradually mix in flour, baking soda, cinnamon, ginger, nutmeg, and salt until a smooth dough forms.
- Divide dough in half, shape each half into a disk, and roll out to ¼ inch thickness on a floured surface.
- Use a pumpkin cookie cutter to cut out cookies, carving faces on half of them for Jack-O’-Lanterns.
- Place cookies on a parchment-lined baking sheet, cover, and freeze for 15–20 minutes.
- Preheat oven to 350°F (175°C) and bake cookies for 8–12 minutes until slightly golden.
- Cool cookies on the baking sheet for a few minutes before transferring them to a wire rack.
- Melt 2 tablespoons of butter in a pan until slightly browned; let cool slightly.
- Brush browned butter over carved face cookies and sprinkle with cinnamon sugar.
- Spread melted milk chocolate over uncut cookies, then top with carved cookies to assemble.
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Notes
Store cookies in an airtight container at room temperature for up to 3 days.