Description
Delightfully festive and perfect for Halloween, these Milk Chocolate Stuffed Jack-O-Lantern Cookies combine spiced sugar cookie dough with a creamy milk chocolate center. Carved with charming jack-o-lantern faces, they offer a fun, seasonal treat that’s both visually appealing and deliciously satisfying.
Ingredients
Scale
Cookie Dough
- 1 1/2 cups (3 sticks) salted butter, softened
- 1 1/4 cups light brown sugar, packed
- 1 tablespoon pure vanilla extract
- 2 large 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 & Topping
- 12 oz milk chocolate, melted
- 2 tablespoons butter (for cinnamon sugar topping)
- Cinnamon sugar (for sprinkling)
Instructions
- Prepare the Dough: In a large mixing bowl, cream together the softened butter and light brown sugar until light and fluffy, about 3-5 minutes. Add in the vanilla extract and then mix in the eggs one at a time until fully combined. Gradually incorporate the flour, baking soda, cinnamon, ginger, nutmeg, and salt until the dough forms a cohesive ball. Add a little extra flour if dough is too sticky.
- Roll and Cut the Cookies: Flour your work surface generously. Divide the dough into two halves and shape each into a disk. Roll out each disk to about 1/4-inch thickness. Use a pumpkin-shaped cookie cutter to cut out cookies. For half, carve jack-o-lantern faces with a knife or smaller cutters. Place the cookies on a parchment-lined baking sheet and chill in the freezer for 15-20 minutes to firm.
- Bake the Cookies: Preheat the oven to 350°F (175°C). Arrange chilled cookies on the middle rack of the oven and bake for 8-12 minutes until edges are lightly golden. Let cool on the baking sheet for 5 minutes, then transfer to a wire rack to cool completely.
- Prepare the Cinnamon Sugar Topping: Melt 2 tablespoons of butter in a small pan over medium heat, cooking until it becomes a light golden brown with a toasted aroma (about 2-3 minutes). Allow to cool slightly. Brush this browned butter over the jack-o-lantern face cookies and sprinkle with cinnamon sugar for extra flavor.
- Assemble the Cookies: Spread the melted milk chocolate generously on the flat, non-face cookies. Place the jack-o-lantern face cookies on top, pressing gently to adhere. Allow the chocolate to set completely before serving for the perfect stuffed cookie experience.
Notes
- Chilling the dough helps prevent the cookies from spreading too much during baking, preserving the jack-o-lantern shapes.
- Use high-quality milk chocolate for a richer filling that sets nicely between the cookie layers.
- The browned butter cinnamon sugar topping adds a warm, nutty flavor that complements the spices in the dough.
- Store the assembled cookies in an airtight container at room temperature for up to 3 days.
- For a dairy-free option, substitute butter and milk chocolate with vegan alternatives.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert, Cookies
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 stuffed cookie (approx. 60g)
- Calories: 280
- Sugar: 18g
- Sodium: 150mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 45mg
Keywords: Halloween cookies, stuffed cookies, jack-o-lantern cookies, milk chocolate cookies, spiced sugar cookies, festive desserts
