Description
These Milk Chocolate Stuffed Jack-O’-Lantern Cookies are delightful autumn treats perfect for Halloween. Soft, spiced pumpkin-shaped cookies are filled with rich melted milk chocolate and topped with a buttery cinnamon sugar coating, creating a festive and delicious snack everyone will love.
Ingredients
Scale
Cookie Dough
- 3 sticks (1 1/2 cups) salted butter, softened
- 1 1/4 cups light brown sugar, packed
- 1 tablespoon pure vanilla extract
- 2 eggs, at room temperature
- 4 1/2 cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon cinnamon
- 1/2 teaspoon ginger
- 1/4 teaspoon nutmeg
- 1/2 teaspoon salt
Filling
- 12 ounces milk chocolate, melted
Cinnamon Sugar Coating
- 2 tablespoons salted butter
- 3 tablespoons cinnamon sugar
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the softened butter, light brown sugar, and vanilla extract until the mixture is light and fluffy, about 3-5 minutes. Add the eggs one at a time, mixing thoroughly after each addition. In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt. Gradually add the dry ingredients to the wet, beating until a smooth dough forms a ball.
- Roll and Cut Cookies: Generously flour your work surface to prevent sticking. Divide the dough into two halves and flatten each into a disk. Roll out one disk at a time to 1/4 inch thickness. Cut out pumpkin shapes using a pumpkin cookie cutter. Carefully transfer the cookies to a baking sheet lined with parchment paper. Using a paring knife or smaller cutters, carve eyes and mouths into half of the pumpkin cookies to create Jack-O’-Lantern faces. Cover the baking sheet with plastic wrap and freeze the cookies until firm, about 15-20 minutes. Re-roll and cut any leftover dough scraps.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Place the baking sheet on the middle rack and bake the cookies for 8-12 minutes, or until just lightly golden brown, ensuring the cookies remain soft. Remove from the oven and let cool on the baking sheet for five minutes before transferring to a wire rack to cool completely.
- Prepare Cinnamon Sugar Coating: In a medium saucepan, melt the 2 tablespoons of salted butter over medium heat. Allow it to brown slightly until it emits a toasted aroma, about 2-3 minutes, stirring frequently to prevent burning. Remove from heat and let cool for 5 minutes. Brush the browned butter over the top half (the pumpkin-faced ones) of the cooled cookies, then sprinkle with 3 tablespoons of cinnamon sugar.
- Assemble the Cookies: Spread the melted milk chocolate evenly over the plain half of the cookies (those without faces). Gently place the cinnamon sugar coated pumpkin-faced cookies on top, pressing lightly to adhere the two halves together. Serve immediately or allow the chocolate to set before storing in an airtight container for up to 3 days.
Notes
- If you don’t have a pumpkin cookie cutter, cut out 3-inch circles instead and use a sharp paring knife to carve the eyes and mouth.
- Make sure to freeze the cookies before baking to help them maintain their shape and prevent spreading.
- Use high-quality milk chocolate for a richer flavor.
- Store cookies in an airtight container at room temperature to keep them fresh.
Nutrition
- Serving Size: 1 cookie
- Calories: 180
- Sugar: 12g
- Sodium: 95mg
- Fat: 9g
- Saturated Fat: 5g
- Unsaturated Fat: 3g
- Trans Fat: 0.2g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 2g
- Cholesterol: 30mg
