Add the Wet Ingredients: Beat in the egg and vanilla extract to the butter mixture, mixing until well combined. If you’re using orange food coloring to create a pumpkin color, add a few drops to the mixture now and mix until you achieve your desired hue.
Mix the Dry Ingredients: In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon (if using). Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
Stuff the Cookies: Scoop a tablespoon of dough and flatten it slightly in the palm of your hand. Place a small mound of milk chocolate chips or chopped milk chocolate in the center. Take another tablespoon of dough, flatten it, and place it on top of the chocolate. Gently press the edges together to seal the chocolate inside, forming a round ball. Repeat with the remaining dough and chocolate.
Shape the Cookies: Gently press each dough ball into a pumpkin shape. You can use your hands or a small cookie cutter to achieve the desired pumpkin shape. The dough will spread a bit while baking, so don’t worry about making them perfect. They’ll take on a more rounded, pumpkin-like appearance in the oven.
Bake: Place the shaped dough balls on the prepared baking sheets, spacing them about 2 inches apart. Bake in the preheated oven for 10-12 minutes, or until the edges are golden brown. The centers may look a little soft, but they will firm up as the cookies cool.
Decorate the Cookies: Allow the cookies to cool for about 5 minutes on the baking sheet before transferring them to a wire rack to cool completely. Once cooled, use green icing to pipe on little “stems” at the top of each pumpkin cookie. Then, use black edible gel or icing to draw fun Jack-O-Lantern faces on each cookie, giving them their spooky, Halloween touch!
Tips for Serving and Storing:
Serving Tips: These cookies make a fun addition to Halloween parties, school events, or just a cozy night at home. Serve them on a spooky-themed tray with other Halloween treats for a festive spread. They can also be individually wrapped in clear bags as party favors.
Storing: To keep your cookies fresh, store them in an airtight container at room temperature. They should stay fresh for about 3-4 days. If you’d like to keep them longer, you can freeze the cookies for up to 2 months. To freeze, simply place them in a single layer on a baking sheet, freeze until solid, and then transfer to a freezer bag or container.
Variants:
Dark Chocolate Stuffed: If you’re a fan of rich, bittersweet chocolate, you can substitute the milk chocolate with dark chocolate. This will give your cookies a deeper flavor and create a slightly different experience.
Peanut Butter Filling: For a nutty twist, you can swap out the chocolate filling for peanut butter chips or a dollop of peanut butter in the center. This will add a delightful contrast to the sweet cookie dough.
Pumpkin Spice Version: If you prefer a more autumnal flavor, you can add 1-2 teaspoons of pumpkin spice to the dry ingredients for a deliciously spiced cookie dough that complements the pumpkin theme.
Vegan Version: To make these cookies vegan, substitute the butter with vegan butter and use a flax egg (1 tbsp flaxseed meal mixed with 3 tbsp water, let sit for 5 minutes to thicken) instead of the regular egg. You can also opt for dairy-free chocolate chips.
Gluten-Free Version: Replace the all-purpose flour with a gluten-free flour blend that measures 1:1 for all-purpose flour. Make sure the baking soda and other ingredients are gluten-free.
FAQ:
1. Can I make these cookies in advance for a Halloween party? Yes! These cookies can be baked ahead of time and stored in an airtight container for up to 3-4 days. You can also freeze them and decorate them closer to the event.
2. Can I use a cookie cutter for the pumpkin shapes? Yes! If you have a pumpkin-shaped cookie cutter, feel free to use it. Just be sure to flatten the dough before cutting and make sure the chocolate is enclosed within the dough.
3. Can I substitute the chocolate filling with other sweets? Absolutely! You can substitute the milk chocolate with white chocolate, caramel, or even small candy pieces like candy corn for a fun Halloween twist.
4. How do I get the pumpkin color on my cookies? You can use a few drops of orange food coloring in the dough to create the pumpkin color. If you prefer a more natural approach, you can skip the coloring, and the cookies will still have a delicious, golden-brown appearance.
5. Can I decorate the cookies with something besides icing? Certainly! Instead of icing, you can use small candy pieces (like mini chocolate chips or candy eyeballs) to create the Jack-O-Lantern faces. You can also use edible markers for more detailed designs.
Conclusion: These Milk Chocolate Stuffed Jack-O-Lantern Cookies are a fun and delicious way to celebrate Halloween with a homemade treat. Whether you’re baking them for a party or just to enjoy with family, these cookies bring together the perfect combination of sweetness and festive charm. With a gooey chocolate center, pumpkin shape, and spooky decoration, they’re sure to be a hit this Halloween season! So, grab your baking supplies and get ready to make these mouthwatering cookies that will add some magic to your Halloween festivities!
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