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–+ servings
Milk Chocolate Stuffed Jack-O’-Lantern Cookies.

Delightful Milk Chocolate Stuffed Jack-O'-Lantern Cookies

Enjoy these Milk Chocolate Stuffed Jack-O'-Lantern Cookies that combine the playful essence of Halloween with warm spices and melted chocolate for a delightful treat.
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Prep Time 30 minutes
Cook Time 12 minutes
Chilling Time 20 minutes
Total Time 1 hour 2 minutes
Servings: 24 cookies
Course: Cookies
Cuisine: American
Calories: 200
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Cookies
  • 1 cup Salted Butter Can substitute with unsalted butter plus a pinch of salt
  • 1 cup Light Brown Sugar White sugar can be used but won't match the warmth
  • 1 teaspoon Pure Vanilla Extract Pure almond extract works for a unique twist
  • 2 large Eggs Flax or chia eggs can be used as substitutes
  • 3 cups All-Purpose Flour Gluten-free flour blends can replace it but may need modifications
  • 1 teaspoon Baking Soda Always check that it’s fresh
  • 1 tablespoon Cinnamon Adjust according to your taste preferences
  • 1 teaspoon Ground Ginger Feel free to omit if you prefer a milder flavor
  • 1 teaspoon Nutmeg Can swap it out for allspice if you're out
  • 1 pinch Salt Reduce or eliminate for lower sodium options
  • 1 cup Milk Chocolate Dark chocolate can create a richer taste
For the Topping
  • 4 tablespoons Browned Butter Adds nutty, rich flavors
  • 2 tablespoons Cinnamon Sugar Mix granulated sugar with cinnamon to make your own

Equipment

  • Mixing Bowl
  • electric mixer
  • cookie cutter
  • Baking Sheet
  • small saucepan

Method
 

Step-by-Step Instructions
  1. Begin by creaming together the salted butter, light brown sugar, and pure vanilla extract in a large mixing bowl.
  2. Add the eggs one at a time to the butter-sugar mixture, mixing well after each addition.
  3. In a separate bowl, whisk together the all-purpose flour, baking soda, cinnamon, ginger, nutmeg, and a pinch of salt, then gradually add this to the wet ingredients, mixing until a soft dough forms.
  4. Divide the dough into two equal parts, roll each portion out to a thickness of 1/4 inch, and cut out pumpkin shapes using the cookie cutter.
  5. Freeze the cookies for 20 minutes until they are firm.
  6. Preheat your oven to 350°F (175°C) and bake the cookies for 8-12 minutes until lightly golden.
  7. Prepare the browned butter by melting it in a small saucepan until golden brown and nutty, then brush it over cooled cookies.
  8. Mix together the granulated sugar and cinnamon, and sprinkle over the warmed cookies.
  9. Take uncut cookie bases and spread melted milk chocolate on the bottom, then place the decorated cookie tops over to create sandwiches.

Nutrition

Serving: 1cookieCalories: 200kcalCarbohydrates: 30gProtein: 2gFat: 10gSaturated Fat: 5gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 3gCholesterol: 15mgSodium: 120mgPotassium: 50mgFiber: 1gSugar: 15gCalcium: 2mgIron: 4mg

Notes

Store cookies in an airtight container to maintain freshness. To keep them moist longer, add a slice of bread or a piece of apple.

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