Best Peanut Butter Jack Olantern Cookies Recipes

PEANUT BUTTER STUFFED CHOCOLATE JACK-O'-LANTERN COOKIES

Steps:

• 1. Preheat oven to 350 degrees. In a large mixing bowl, cream together the butter, sugar, and vanilla until light and fluffy, about 3-5 minutes. Add the egg and mix until evenly combined. Add the flour, 1/2 cup cocoa powder, baking soda, and salt, beat until combined and the dough forms a ball. If your dough feels too wet to roll out, add the additional 2 tablespoons cocoa powder.2. Generously flour your work surface. Divide the dough in half and flatten each half into a disk. Roll out the dough to 1/4 inch thickness. Make sure you're using enough flour or your dough will stick. Cut out the cookies using a pumpkin cookie cutter or pumpkin cookie stamp. Carefully transfer the cookies to a parchment-lined baking sheet. Cover the baking sheet and place the sheet in the freezer, freeze until firm, about 10 minutes. Roll out the leftover scraps, and repeat with the remaining disk of dough.3. Bake the cookies for 10-12 minutes. Cool on the baking sheet five minutes and then transfer to a wire cooling rack to cool completely.4. To make the filling. Add the peanut butter, butter, powdered sugar, and vanilla to the bowl of a stand mixer. Beat until light and fluffy.5. Dip half of the cookies, stem side down, into melted chocolate to coat about 1/3 of the top (see photos). Decorate as desired with additional melted chocolate. Sprinkle with sea salt. Chill the cookies in the freezer for 10 minutes. Spread the peanut butter filling over the cookie halves with no chocolate. Place the top cookie, chocolate side up over the peanut butter, gently pressing to adhere. Cookies can be served immediately or stored in an airtight container for up to 3 days.

UNLEVENED PEANUT BUTTER COOKIES (FOR COOKIE STAMPING)

Steps:

• Mix all ingredients together. Roll in 1 inch balls. Place on ungreased cookiesheet 2 inches between each cookie. Refrigerate dough balls for 10-15 minutes to make them firm. Press down the dough ball with a cookie stamp dusted with flour or powdered sugar to prevent sticking. If you don't own cookie stamps, you can use a fork to create the more traditional grid design. Bake in 350 degree oven for 10-12 minute.

JACK-O'-LANTERN COOKIES

Steps:

• Heat oven to 375°F. In large bowl, mix brown sugar, 1 cup butter, the shortening and eggs until well blended. Stir in flour, pumpkin pie spice, baking powder and salt.
• On lightly floured surface, roll 1/4 of dough at a time to 1/4-inch thickness. (Keep remaining dough refrigerated until ready to roll.) Cut with 3-inch pumpkin-shaped or round cookie cutter. Place on ungreased cookie sheets.
• Bake 8 to 10 minutes or until light brown. Remove from cookie sheets to cooling racks. Cool completely, about 30 minutes.
• In large bowl, mix powdered sugar and 2/3 cup butter until smooth. Stir in juice concentrate. Place 1/3 cup frosting in small bowl; add green food color until desired color for stems. To remaining frosting, add 2 drops yellow food color for every 1 drop red food color for desired shade of orange. Generously frost cookies with orange frosting. Frost stems with green frosting. Make jack-o'-lantern faces with candies.