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Milk Chocolate Stuffed Jack-O'-Lantern Cookies Recipe

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4.1 from 8 reviews

These Milk Chocolate Stuffed Jack-O'-Lantern Cookies are a festive treat perfect for Halloween. Soft and lightly spiced pumpkin-shaped cookies are filled with smooth melted milk chocolate and finished with a cinnamon sugar topping to add a delightful crunch. The combination of warm spices, buttery dough, and creamy chocolate creates a deliciously indulgent dessert that’s fun to make and perfect for sharing during autumn celebrations.

Ingredients

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

Chocolate Filling & Topping

  • 12 ounces milk chocolate, melted
  • 2 tablespoons salted butter
  • 3 tablespoons cinnamon sugar

Instructions

  1. Creaming the Butter and Sugar: In a large mixing bowl, cream together the softened salted butter, brown sugar, and pure vanilla extract until the mixture is light and fluffy, about 3-5 minutes. This aeration helps create a tender cookie texture. Add the eggs one at a time, mixing each fully before adding the next.
  2. Making the Dough: Add the flour, baking soda, cinnamon, ginger, nutmeg, and salt to the wet mixture. Beat until all ingredients are combined and a dough forms a ball. The spices lend warm autumn flavors to the dough.
  3. Rolling and Cutting the Cookies: Generously flour a work surface to prevent sticking. Divide the dough into two halves and flatten each into a disk. Roll out each disk to a 1/4 inch thickness, adding flour as needed to avoid sticking. Use a pumpkin-shaped cookie cutter to cut out cookies, transferring them carefully to a parchment-lined baking sheet. Using a paring knife or smaller cookie cutters, cut eyes and a mouth into half of the cookies to create jack-o'-lantern faces.
  4. Freezing the Cookies: Cover the baking sheet with the cutout cookies and place it in the freezer until the cookies are firm, about 15-20 minutes. Roll out leftover dough scraps and repeat the cutting and freezing process for the remaining dough.
  5. Baking: Preheat your oven to 350°F (175°C). Bake the cookies on the middle rack for 8-12 minutes until they are lightly golden brown but still soft. Avoid overbaking to maintain a tender texture. Allow the cookies to cool on the baking sheet for five minutes before transferring to a wire rack to cool completely.
  6. Preparing the Cinnamon Butter: In a medium pot, melt the 2 tablespoons of salted butter over medium heat, allowing it to brown slightly until it smells toasted, about 2-3 minutes. Stir frequently to prevent burning. Remove from heat and let it cool for 5 minutes.
  7. Applying Cinnamon Sugar Topping: Brush the browned butter over the top half of the cooled cookies (the ones with the jack-o'-lantern faces) and immediately sprinkle with cinnamon sugar, adding a sweet and fragrant finish.
  8. Assembling the Cookies: Spread the melted milk chocolate over the plain half of the cookies. Then, gently place the decorated jack-o'-lantern cookies on top, pressing lightly to adhere the chocolatey filling. The cookies can be served immediately or stored in an airtight container for up to 3 days to allow the chocolate to firm up.

Notes

  • Use room temperature eggs for better mixing and texture.
  • Ensure cookies are completely cooled before spreading melted chocolate to prevent it from melting excessively.
  • For a richer flavor, use high-quality milk chocolate for the filling.
  • Store assembled cookies in a cool place to maintain the chocolate filling.
  • These cookies are great for Halloween parties or autumn gatherings and can be made a day in advance.

Find it online: https://cozyplatter.com/milk-chocolate-stuffed-jack-o-lantern-cookies-recipe/