Milk Chocolate Stuffed Jack-O’-Lantern Cookies

Milk Chocolate Stuffed Jack-O’-Lantern Cookies are a fun and delicious treat. They are perfect for Halloween or any time you want a sweet treat. These cookies have a lovely pumpkin shape and are filled with smooth, melted milk chocolate. The warm spices and chocolate make them taste amazing. Whether you are baking for a party, a gathering, or just for yourself, these cookies will surely delight everyone who tries them.

Making these cookies is a delightful experience as they involve simple ingredients and easy steps. Kids love to help with the decorating, making them a fun family activity. Picture this: bright pumpkin cookies with cute faces staring up at you, waiting to be eaten. It is a perfect way to celebrate the fall season and enjoy something sweet.

WHY YOU WILL LOVE THIS RECIPE

You will love these cookies for many reasons. First, the combination of flavors is outstanding. The warm spices like cinnamon, ginger, and nutmeg mixed with the rich milk chocolate create a wonderful taste. Second, they look adorable! The pumpkin shape is festive, making them great for Halloween celebrations or autumn gatherings.

They are fun to decorate, and you can be as creative as you like with the faces. Kids can help cut out the shapes and add the fun expressions, making it a great family bonding experience. Plus, they are soft and chewy, just like a perfect cookie should be. Each bite is a blend of soft cookie and creamy chocolate that melts in your mouth. Everyone will love them!

Finally, these cookies are easy to make. With simple instructions and common ingredients, even beginner bakers can create these delicious treats. There are no complicated steps or hard-to-find items. You can whip up these cookies and enjoy them in no time.

HOW TO MAKE Milk Chocolate Stuffed Jack-O’-Lantern Cookies

Ingredients

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

STEP-BY-STEP INSTRUCTIONS

1. In a large mixing bowl, cream together the softened butter, light brown sugar, and vanilla extract. Use a mixer to blend them until the mixture is light and fluffy. This will take about 3 to 5 minutes. Then, add the eggs one at a time, mixing until everything is evenly combined.
2. Next, add the all-purpose flour, baking soda, cinnamon, ginger, nutmeg, and salt to the bowl. Beat the mixture until it is combined and forms a dough ball.
3. Generously flour your work surface to prevent sticking. Divide the dough in half and flatten each half into a disk shape. Roll each disk out to a thickness of 1/4 inch. Make sure to use enough flour so that the dough does not stick to your rolling pin or the surface.
4. Use a pumpkin cookie cutter to cut out shapes from the rolled dough. Carefully transfer these cut cookies to a baking sheet lined with parchment paper. For half of the cookies, use a pairing knife or another cookie cutter to cut out eyes and a mouth to make faces. Cover the cookie sheet and place it in the freezer for 15 to 20 minutes to firm up the cookies.
5. Preheat your oven to 350 degrees Fahrenheit during the chilling time. Bake the cookies on the middle rack of the oven for 8 to 12 minutes. Keep a close eye on them to avoid over-baking. They should be lightly golden brown when done. Let them cool on the baking sheet for five minutes, then transfer them to a wire rack to cool completely.
6. In a medium pot, add the 2 tablespoons of salted butter over low heat. Allow the butter to brown slightly until it gives off a toasted aroma, which usually takes about 2 to 3 minutes. Stir often to prevent burning. Once done, remove from heat and let it cool for about 5 minutes.
7. Brush the cooled brown butter over the top half of the cookies. Sprinkle some cinnamon sugar over them for extra sweetness.
8. To assemble your cookies, spread melted milk chocolate on the bottom half of the cookies that do not have faces. Then, place the top half of the cookies with faces over the chocolate. Gently press them together to stick.
9. You can serve the cookies right away or let the chocolate firm up. Store them in an airtight container for up to 3 days. Enjoy these delightful treats with family and friends!

HOW TO SERVE Milk Chocolate Stuffed Jack-O’-Lantern Cookies

Milk Chocolate Stuffed Jack-O’-Lantern Cookies can be served in many ways. You can present them on a spooky-themed platter for a Halloween party or serve them as afternoon treats with milk or your favorite beverage. Kids will enjoy these cookies as a fun snack when they come home from school.

For a festive touch, place the cookies in Halloween-themed treat bags or boxes for party favors. You can even serve them warm, allowing the chocolate to melt a little more in the middle, creating a gooey delight.

Pair these cookies with pumpkin spice lattes or hot chocolate for a complete fall experience. The warm spices of the cookies complement the drinks perfectly. They are great as school treats, birthday party snacks, or just a cozy evening dessert.

STORAGE & FREEZING: Milk Chocolate Stuffed Jack-O’-Lantern Cookies

To store your Milk Chocolate Stuffed Jack-O’-Lantern Cookies, place them in an airtight container. This will keep them fresh for up to 3 days. If you want to enjoy them later, you can freeze the cookies. Here’s how:

1. Allow the cookies to cool completely after baking.
2. Place them in a single layer on a baking sheet and freeze them for about 1 hour until they are solid.
3. Once frozen, transfer the cookies to a freezer-safe bag or container.

Frozen cookies can last for up to 2 months in the freezer. When you are ready to enjoy them, simply take them out and let them thaw at room temperature for about 20-30 minutes. You can also warm them in the microwave for a few seconds to enjoy them slightly melted again.

SERVING SUGGESTIONS

When serving Milk Chocolate Stuffed Jack-O’-Lantern Cookies, consider some of these suggestions for an extra special touch:

• Decorate with Sprinkles: Add Halloween-themed sprinkles on top of the chocolate after glazing to make them even more festive.
• Filling Variations: Consider filling the cookies with different types of chocolate, like white chocolate or peanut butter chips for a fun twist.
• Serve with Ice Cream: Pair the cookies with a scoop of vanilla or pumpkin ice cream for a delightful dessert.
• Coffee or Tea: Offer coffee, hot chocolate, or a spiced tea alongside the cookies for a cozy treat.

These serving ideas can enhance the experience of enjoying these cookies and make them memorable for everyone.

this Recipe

VARIATIONS

There are many ways to give your Milk Chocolate Stuffed Jack-O’-Lantern Cookies a unique twist. Here are some variations you can try:

• Dark Chocolate Filling: Swap the milk chocolate for dark chocolate for a richer flavor.
• Nutty Additions: Add chopped nuts like pecans or walnuts for a crunchy texture.
• Flavored Dough: Mix in a teaspoon of orange zest to the cookie dough for a citrusy touch.
• Pumpkin Spice Variation: Add pumpkin puree to the dough along with the present spices for a more pumpkin-forward flavor.

These variations will keep the recipe fresh and exciting, allowing you to enjoy different flavors each time you make the cookies.

FAQs

1. Can I use margarine instead of butter?
Yes, you can use margarine, but the flavor and texture may differ from using butter.

2. What if I don’t have a pumpkin cookie cutter?
You can use any cookie cutter shape you have or even use a glass to cut out round cookies.

3. Can I make the dough ahead of time?
Yes! You can make the dough ahead of time and store it in the refrigerator for up to 3 days, or freeze it for up to 2 months.

4. How do I know when the cookies are baked correctly?
The cookies will be lightly golden brown when they are done. Keep an eye on them to make sure you do not over-bake.

MAKE-AHEAD TIPS FOR Milk Chocolate Stuffed Jack-O’-Lantern Cookies

There are several ways to make your baking experience smoother with Milk Chocolate Stuffed Jack-O’-Lantern Cookies by preparing ahead:

1. Prepare the Dough: You can make the dough a day in advance. After mixing it, wrap it in plastic wrap and store it in the refrigerator.
2. Pre-cut Cookies: After you cut the cookies, place them on a baking sheet and freeze them for about one hour. Once frozen, transfer them to a zip-top bag and store them in the freezer. They can be baked straight from frozen; just add a few extra minutes to the baking time.
3. Melt Chocolate Early: You can melt the chocolate earlier and keep it warm in a bowl over simmering water. This way, when you are ready to assemble, the chocolate is ready to go.
4. Prepare Cinnamon Sugar: Mix the cinnamon and sugar in advance, so it is ready when you need it.

By preparing ahead, you can enjoy the baking process more and save time on the day you plan to serve these delightful cookies.

Milk Chocolate Stuffed Jack-O'-Lantern Cookies

Delightfully decorated pumpkin-shaped cookies filled with smooth melted milk chocolate, perfect for Halloween or autumn gatherings.

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Prep Time 30 minutes mins

Cook Time 12 minutes mins

Total Time 42 minutes mins

Servings: 24 cookies

Course: Dessert, Snack

Cuisine: American, Halloween

Calories: 200

Ingredients Method Notes

Ingredients

  

For the cookie dough

• 3 sticks 3 sticks (1 1/2 cups) salted butter, softened
• 1.25 cups 1 1/4 cups light brown sugar, packed
• 1 tablespoon 1 tablespoon pure vanilla extract
• 2 units 2 eggs, at room temperature
• 4.5 cups 4 1/2 cups all-purpose flour
• 1 teaspoon 1 teaspoon baking soda
• 1 teaspoon 1 teaspoon cinnamon
• 0.5 teaspoon 1/2 teaspoon ginger
• 0.25 teaspoon 1/4 teaspoon nutmeg
• 0.5 teaspoon 1/2 teaspoon salt

For the filling and topping

• 12 ounces 12 ounces milk chocolate, melted
• 2 tablespoons 2 tablespoons salted butter For browning
• 3 tablespoons 3 tablespoons cinnamon sugar For sprinkling on top

Method

 

Preparation

1. In a large mixing bowl, cream together the softened butter, light brown sugar, and vanilla extract until light and fluffy, about 3 to 5 minutes.
2. Add the eggs one at a time, mixing until evenly combined.
3. Add the all-purpose flour, baking soda, cinnamon, ginger, nutmeg, and salt to the bowl and beat until combined into a dough.

Shaping the Cookies

1. Flour your work surface generously and divide the dough in half, flattening each half into a disk shape.
2. Roll each disk out to a thickness of 1/4 inch, ensuring the dough does not stick.
3. Use a pumpkin cookie cutter to cut out shapes and transfer to a parchment-lined baking sheet. Cut out eyes and mouth for half of the cookies.
4. Cover and freeze the cookie sheet for 15 to 20 minutes.
5. Preheat your oven to 350 degrees Fahrenheit during the chilling time.

Baking

1. Bake the cookies on the middle rack for 8 to 12 minutes, until lightly golden brown. Let them cool for five minutes, then transfer to a wire rack to cool completely.

Assembling

1. In a medium pot, brown the 2 tablespoons of salted butter over low heat, stirring often for 2 to 3 minutes, then let cool.
2. Brush the cooled brown butter onto the tops of the cookies and sprinkle with cinnamon sugar.
3. Spread melted milk chocolate on the bottom halves of cookies without faces and place the top halves with faces over the chocolate, gently pressing together.

Serving and Storage

1. Serve immediately or allow the chocolate to firm up. Store in an airtight container for up to 3 days.

Notes

These cookies can be served warm, and kids can enjoy the fun of decorating and eating them. Store in an airtight container, and consider freezing them for later enjoyment.