Milk Chocolate Stuffed Jack-O'-Lantern Cookies
Delightful pumpkin-shaped cookies stuffed with gooey milk chocolate and spiced perfectly for a festive Halloween treat.
Ingrédients
Cookie Dough Ingredients
- 1 1/2 cups 3 sticks salted butter, softened Use unsalted butter if preferred.
- 1 1/4 cups light brown sugar, packed Can substitute with coconut sugar.
- 1 tablespoon pure vanilla extract
- 2 pieces eggs, at room temperature Important for better mixing.
- 4 1/2 cups all-purpose flour Substitute with gluten-free flour if needed.
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
Filling and Topping
- 12 ounces milk chocolate, melted Dark or white chocolate can be substituted.
- 2 tablespoons salted butter (for browning)
- 3 tablespoons cinnamon sugar (for topping) You can make your own by mixing sugar and cinnamon.
Instructions
Preparation
- Clear your kitchen counter and gather all the ingredients. Preheat your oven to 350°F (175°C).
- In a large mixing bowl, cream together the softened butter and light brown sugar until light and fluffy, about 3 to 5 minutes.
- Add in the vanilla extract and eggs one at a time, mixing until combined.
- In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt.
- Gradually add the dry ingredients to the wet ingredients and mix until combined.
- Divide the dough in half and flatten each half into a disk. Wrap in plastic wrap and refrigerate for at least 30 minutes.
Baking
- Once the dough is chilled, flour your work surface and roll out one disk to 1/4 inch thickness.
- Using a pumpkin cookie cutter, cut out cookies. For cookies with faces, cut out eyes and mouths.
- Transfer cookies to a parchment-lined baking sheet and freeze for 15-20 minutes.
- Bake in the preheated oven for 8-12 minutes until golden brown on the edges.
Assembly
- While the cookies cool, brown the salted butter in a medium pot until it smells toasted, then let it cool slightly.
- Brush the brown butter over the top half of the cookies, sprinkle with cinnamon sugar, and spread melted milk chocolate on the bottom half.
- Press the top half onto the chocolate to create a sandwich.
Notes
Store in an airtight container for up to 3 days at room temperature or freeze for up to 3 months. You can adjust the spices or chocolate types to suit your preferences.