2. Can I use dark chocolate instead of milk chocolate for the filling?

While the original recipe uses milk chocolate for a sweeter filling, dark chocolate is a great option for those who prefer a richer, less sweet taste. You can easily swap the milk chocolate with dark chocolate to suit your preferences.

3. What can I use if I don’t have a pumpkin-shaped cookie cutter?

No pumpkin-shaped cookie cutter? No problem! You can use any round cookie cutter to create the base shape. Simply use a paring knife to carve out jack-o’-lantern faces, making each cookie uniquely spooky!

4. How do I store Milk Chocolate Stuffed Jack-O’-Lantern Cookies?

Store your cookies in an airtight container at room temperature for up to 3 days. For longer storage, you can freeze the cookies and thaw them before serving for a freshly baked taste.

Milk Chocolate Stuffed Jack-O’-Lantern Cookies – 5 Tips for the Best

Name: Milk Chocolate Stuffed Jack-O’-Lantern Cookies
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
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 ground ginger; 1/4 teaspoon nutmeg; 1/2 teaspoon salt; 12 ounces milk chocolate, melted

Description

Milk Chocolate Stuffed Jack-O’-Lantern Cookies are the perfect combination of sweet milk chocolate and spiced brown sugar cookies. With a light dusting of cinnamon sugar and a jack-o’-lantern shape, these cookies are ideal for Halloween, fall celebrations, or just as a sweet treat any time of the year.

Ingredients

Scale

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 ground ginger
1/4 teaspoon nutmeg
1/2 teaspoon salt
12 ounces milk chocolate, melted

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Instructions

In a large mixing bowl, cream together the butter, sugar, and vanilla until light and fluffy, about 3-5 minutes.
Add the eggs, one at a time, and mix until evenly combined.
In a separate bowl, whisk together the flour, baking soda, cinnamon, ginger, nutmeg, and salt. Gradually add the dry mixture to the wet ingredients and mix until a dough forms.
Divide the dough in half and flatten each half into a disk. Roll out the dough to 1/4 inch thickness. Use a pumpkin-shaped cookie cutter to cut out cookies. Cut out faces for half of the cookies using a sharp paring knife.
Place the cookies on a parchment-lined baking sheet and freeze for 15-20 minutes to firm up.
Preheat the oven to 350°F (175°C). Bake the cookies for 8-12 minutes until just lightly golden brown. Cool on the baking sheet for 5 minutes before transferring to a wire rack.
In a small saucepan, brown the butter for 2-3 minutes until it has a nutty aroma. Let cool slightly.
Brush the browned butter over the tops of the cookies and sprinkle with cinnamon sugar.
Spread melted milk chocolate on the bottom half of the cookies without faces. Place the cookie halves with faces on top to form sandwich cookies. Let the chocolate firm up before serving.

Notes

For a thicker filling, use more milk chocolate or chill the melted chocolate before spreading.
Be careful not to overbake the cookies. Bake until the edges are lightly golden for a chewy texture.
If you don’t have a pumpkin-shaped cookie cutter, you can use any round cutter and carve faces using a paring knife.
Store in an airtight container for up to 3 days or freeze for longer storage.

Prep Time: 30 minutes
Cook Time: 15 minutes
Category: Dessert
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1 cookie
Calories: 254 kcal
Sugar: 20g
Sodium: 80mg
Fat: 14g
Saturated Fat: 8g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 1g
Protein: 2g
Cholesterol: 35mg