If you’re looking for a festive treat that’s as fun to make as it is to eat, you’re in the right place! I’m so excited to share my Peanut Butter Stuffed Chocolate Jack-O’-Lantern Cookies Recipe with you — it’s a perfect blend of rich chocolate, creamy peanut butter, and charming Halloween vibes. Trust me, once you try these, you’ll see why my family goes crazy for them every year. Stick around and I’ll walk you through the entire process, from mixing the dough to the final, oh-so-satisfying bite.
Why You’ll Love This Recipe
- Perfect Seasonal Vibes: These cookies look so cute with their jack-o’-lantern design, making them a festive hit for Halloween parties.
- Rich Peanut Butter Surprise: The creamy, fluffy peanut butter filling takes these cookies to the next level—literally a delicious surprise inside.
- Chocolate Peanut Butter Combo: If you love that classic duo, you’ll find this cookie hits all the right notes every single time.
- Easy to Make and Impress: Despite looking fancy, these cookies come together with simple steps that anyone can master.
Ingredients You’ll Need
The magic here comes from combining cocoa-rich cookie dough with a soft, dreamy peanut butter filling. I recommend using high-quality cocoa powder and a creamy peanut butter to get that perfect texture and flavor. Plus, you’ll want to make sure your butter is at room temperature for the best mixing results.
- Room Temperature Butter: Helps create a smooth, creamy dough and fluffy peanut butter filling.
- Granulated Sugar: For that classic cookie sweetness and slight crunch.
- Pure Vanilla Extract: Adds depth and warmth to both dough and filling.
- Egg: Binds ingredients and provides moisture.
- All-Purpose Flour: The base of your cookie structure.
- Dark Chocolate Cocoa Powder: Delivers that deep chocolate flavor and rich color.
- Baking Soda: For a subtle rise and lighter texture.
- Kosher Salt: Balances sweetness and enhances flavors artistically.
- Milk Chocolate (Melted): For dipping and decorating the tops — you’ll want smooth melted chocolate that sets nicely.
- Creamy Peanut Butter: The star of the filling, choose one without chunks for the best consistency.
- Powdered Sugar: Sweetens and thickens the filling flawlessly.
- Flaky Sea Salt: Sprinkled on top for a sophisticated salty crunch against the sweet chocolate.
Variations
One of the best parts about this Peanut Butter Stuffed Chocolate Jack-O’-Lantern Cookies Recipe is how easy it is to make it your own. I love swapping out the filling or topping to suit different occasions or dietary needs, and you can, too!
- Nut-Free Alternative: When I have friends with allergies over, I swap out peanut butter for sunflower seed butter — still creamy and delicious.
- Spicy Chocolate: Adding a pinch of cinnamon or cayenne to the dough woke up the chocolate flavor in a way I didn’t expect but loved.
- Vegan Version: Use dairy-free butter and egg replacer; I experimented once and got a great result that didn’t skimp on flavor.
- White Chocolate Dip: For a twist, dipping the pumpkin-shaped cookies in white chocolate and decorating with orange and green sprinkles adds fun color for parties.
How to Make Peanut Butter Stuffed Chocolate Jack-O’-Lantern Cookies Recipe
Step 1: Cream and Combine Your Base Ingredients
Start by preheating your oven to 350°F — getting the oven right is key since these cookies bake quickly. In a large bowl, cream the room temperature butter, granulated sugar, and vanilla extract until you get a light, fluffy texture (around 3-5 minutes). I’ve found that using a stand mixer makes this much easier, but a hand mixer works just fine. Then beat in the egg until it’s fully incorporated.
Step 2: Mix the Dry Ingredients and Form Your Dough
Now sift together the flour, dark cocoa powder, baking soda, and kosher salt. Add these dry ingredients to the wet mixture and mix until just combined — you want a slightly firm dough that rolls easily. If your dough seems a little sticky, sprinkle a touch more cocoa powder, just like I do; it helps avoid a mess and keeps the dough manageable.
Step 3: Roll, Cut, and Chill Your Cookies
Generously flour your workspace so the dough doesn’t stick (I always underestimate this and end up with a sticky mess the first few tries!). Divide the dough into two disks and roll each out to about 1/4 inch thick. Use a pumpkin cookie cutter or stamp to make those cute jack-o’-lantern shapes. Transfer the cutouts to a parchment-lined baking sheet, then freeze for about 10 minutes — this step stops the cookies from spreading too much in the oven and keeps the shapes sharp.
Step 4: Bake and Cool the Cookies
Bake your cookies for 10-12 minutes. When I first tried this recipe, I was tempted to bake longer, but watch carefully — you want them firm but not overdone. Allow the cookies to cool for 5 minutes on the baking sheet before carefully moving them to a wire rack. Cooling fully is important here so they don’t melt the peanut butter filling later on.
Step 5: Make That Dreamy Peanut Butter Filling
In a stand mixer bowl, beat together the creamy peanut butter, room temperature butter, powdered sugar, vanilla extract, and salt until fluffy and smooth. This step is where the magic happens—the filling fluffiness makes all the difference in these cookies.
Step 6: Dip, Decorate, and Assemble
Dip half of the cookies, stem side down, into melted milk chocolate so that the top third is coated. This is one of my favorite parts—the contrast between the shiny chocolate and the matte cookie is just beautiful. After dipping, decorate with any additional melted chocolate designs you want, then sprinkle lightly with flaky sea salt. Pop these in the freezer for 10 minutes to set.
Once the chocolate is firm, spread peanut butter filling onto the plain cookie halves, then sandwich them with the chocolate dipped halves, chocolate side up. Press gently so they stick together without squishing out the filling.
Pro Tips for Making Peanut Butter Stuffed Chocolate Jack-O’-Lantern Cookies Recipe
- Dough Consistency is Key: If the dough feels too sticky at any point, don’t hesitate to add a little more cocoa powder; it keeps your rolling and cutting smooth.
- Freeze Cookies Before Baking: This step helps preserve those perfect pumpkin shapes and reduces spreading during baking.
- Use a Powdered Sugar Frosting: For the peanut butter filling, powdered sugar balances the texture and sweetness better than granulated sugar would.
- Chill the Cookies After Dipping: Freezing dipped cookies before sandwiching avoids melting and keeps the chocolate coating crisp.
How to Serve Peanut Butter Stuffed Chocolate Jack-O’-Lantern Cookies Recipe
Garnishes
I love adding a little extra flair with flaky sea salt on top—it cuts through the sweetness beautifully and adds a fun crunch. Sometimes I drizzle a bit more melted chocolate or sprinkle festive colored sugar sprinkles to make them even more special for Halloween gatherings.
Side Dishes
These cookies shine solo but I like pairing them with a warm cup of spiced apple cider or a creamy pumpkin latte for the full cozy fall vibe. They also go great with simple vanilla ice cream if you want an indulgent dessert platter.
Creative Ways to Present
For Halloween parties, I’ve arranged these cookies on a black platter with some autumn leaves and mini pumpkins scattered around. Stacking a few on a tiered cake stand also makes a beautiful centerpiece. You can even wrap pairs up in clear cellophane tied with orange ribbon for festive edible gifts!
Make Ahead and Storage
Storing Leftovers
I store these cookies in an airtight container with parchment paper between layers to keep them from sticking. They stay fresh for about 3 days at room temperature, but honestly, they rarely last that long in my house!
Freezing
If you want to make these ahead, I freeze the assembled cookies in a single layer on a baking sheet, then transfer them to a freezer-safe container. When frozen, they keep nicely for up to 2 months. Just thaw in the fridge overnight before serving.
Reheating
When reheating, I let them come to room temperature naturally, then warm gently in the microwave for 10-15 seconds if I want a softer filling. Be careful not to microwave too long or the chocolate can get too melty and lose its snap.
FAQs
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Can I use crunchy peanut butter for the filling?
While you can use crunchy peanut butter, I recommend creamy for this recipe. Creamy peanut butter blends smoothly with the butter and powdered sugar, giving you that fluffy filling texture that’s easy to spread and tastes luscious. Crunchy peanut butter might make the filling a bit grainy and harder to work with.
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What if I don’t have a pumpkin cookie cutter?
No worries! You can use any fall or Halloween-themed cookie cutter you like, such as leaves, ghosts, or bats. Alternatively, use a small round or square cutter and add pumpkin face details with melted chocolate or food-safe markers to get that jack-o’-lantern charm.
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Can I make the cookies dairy-free or vegan?
Absolutely! Swap the butter for a plant-based margarine and use a flax or chia egg substitute. Make sure to choose dairy-free chocolate for dipping. Keep in mind the texture might vary slightly, but you’ll still get a delicious Halloween treat.
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How do I prevent the cookies from spreading too much during baking?
Freezing the cut-out cookies for at least 10 minutes before baking is the trick that worked for me every time. Also, be sure to not over-soften your butter – using it just at room temperature is key to maintaining the shape.
Final Thoughts
I absolutely love how this Peanut Butter Stuffed Chocolate Jack-O’-Lantern Cookies Recipe brings a little extra joy and deliciousness to the Halloween season. It’s one of those recipes that’s as fun to make with friends or family as it is to eat, and the reaction to that peanut butter surprise inside never gets old. If you’re looking to impress your guests at a Halloween party or simply treat yourself, this recipe is your new go-to. Give it a try—you’re going to love every bite!
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Peanut Butter Stuffed Chocolate Jack-O’-Lantern Cookies Recipe
- Prep Time: 30 mins
- Cook Time: 15 mins
- Total Time: 45 mins
- Yield: 12 servings
- Category: Dessert
- Method: Baking
- Cuisine: American
Description
These Peanut Butter Stuffed Chocolate Jack-O’-Lantern Cookies are a festive and delicious treat perfect for Halloween. Featuring a rich cocoa chocolate cookie exterior dipped in melted milk chocolate and filled with a creamy peanut butter filling, these cookies combine classic flavors with a fun seasonal twist. The addition of flaky sea salt enhances the sweetness and adds a delightful crunch.
Ingredients
Cookie Dough
- 1 stick salted butter, at room temperature
- ¾ cup granulated sugar
- 1 tsp pure vanilla extract
- 1 egg, at room temperature
- 1 ¼ cup all-purpose flour
- ½ cup dark chocolate cocoa powder
- ¼ tsp baking soda
- ½ tsp kosher salt
- Additional 2 tbsp dark chocolate cocoa powder (optional, if dough is too wet)
Chocolate Coating
- 12 oz milk chocolate, melted
Peanut Butter Filling
- ¾ cup creamy peanut butter
- 4 tbsp salted butter, at room temperature
- ¼ cup powdered sugar
- 1 tsp vanilla extract
- ¼ tsp kosher salt
- Flaky sea salt, for sprinkling
Instructions
- Prepare the Cookie Dough: Preheat your oven to 350°F (175°C). In a large mixing bowl, cream together the butter, granulated sugar, and vanilla extract until the mixture is light and fluffy, which should take about 3-5 minutes. Add the egg and mix until evenly combined. Gradually add the all-purpose flour, ½ cup cocoa powder, baking soda, and kosher salt, mixing until combined and a dough ball forms. If the dough is too sticky to roll out, incorporate the additional 2 tablespoons of cocoa powder.
- Roll and Cut the Cookies: Generously flour your work surface to prevent sticking. Divide the dough in half and flatten each portion into a disk. Roll out each disk to about ¼ inch thickness. Cut the dough using a pumpkin-shaped cookie cutter or stamp. Carefully transfer the cookies onto a parchment-lined baking sheet. Cover the baking sheet and freeze for 10 minutes until the cookies are firm. Roll out the leftover scraps and repeat the process with the remaining disk.
- Bake the Cookies: Bake the cookies in the preheated oven for 10-12 minutes. Once baked, allow them to cool on the baking sheet for 5 minutes before transferring them to a wire cooling rack to cool completely.
- Make the Peanut Butter Filling: In the bowl of a stand mixer, combine the creamy peanut butter, salted butter, powdered sugar, vanilla extract, and kosher salt. Beat the mixture until it becomes light and fluffy.
- Assemble the Cookies: Dip half of the cooled cookies, stem side down, into the melted milk chocolate, coating about one-third of the top. Decorate with additional melted chocolate if desired and sprinkle lightly with flaky sea salt. Chill these dipped cookies in the freezer for 10 minutes to set the chocolate.
- Fill and Sandwich: Spread the peanut butter filling evenly over the undipped cookie halves. Press the chocolate-coated cookie halves, chocolate side up, gently on top of the peanut butter layer to form a sandwich. These cookies can be served immediately or stored in an airtight container for up to 3 days.
Notes
- Use room temperature ingredients for better mixing and texture.
- If the dough is too wet, add extra cocoa powder gradually to achieve the right consistency.
- Freezing the dough before baking helps maintain the cookie shape during baking.
- The cookies are best enjoyed within 3 days when stored in an airtight container to maintain freshness.
- Flaky sea salt adds a nice contrast to the sweetness and enhances the chocolate flavor.
- You can substitute milk chocolate with dark chocolate if preferred.
Nutrition
- Serving Size: 1 cookie (assuming 12 cookies total)
- Calories: 280 kcal
- Sugar: 20 g
- Sodium: 130 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 26 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 35 mg
