Sweet Chocolate Jack Lantern (Printable Version)

Buttery sugar cookies filled with smooth milk chocolate and decorated with festive pumpkin faces.

# Ingredients:

→ Dry Ingredients

01 - 250 grams all-purpose flour
02 - 5 grams baking powder
03 - 2 grams fine salt

→ Wet Ingredients

04 - 170 grams unsalted butter, room temperature
05 - 200 grams granulated sugar
06 - 1 large egg
07 - 5 milliliters vanilla extract
08 - Orange gel food coloring, quantity as needed

→ Filling

09 - 150 grams milk chocolate bars or chips
10 - 60 milliliters heavy cream

→ Decoration

11 - Green icing or small green candies, optional

# Steps:

01 - Whisk together flour, baking powder, and salt in a medium bowl until evenly combined.
02 - Using a mixer, cream the softened butter and sugar on medium-high speed until pale and fluffy.
03 - Beat in the egg and vanilla extract, followed by adding orange gel food coloring gradually until the desired shade is achieved.
04 - Slowly fold the flour mixture into the wet ingredients until just combined, avoiding overmixing to maintain a tender texture.
05 - Divide dough into two disks, wrap tightly in plastic wrap, and refrigerate for at least 30 minutes to ensure firm yet workable dough.
06 - Preheat oven to 175°C and line baking sheets with parchment paper or silicone mats.
07 - Dust surface and rolling pin with flour; roll one dough disk to 0.6 cm thickness, cut pumpkin shapes, place half whole on baking sheet, and carve faces in the remaining shapes using a small knife or jack o’ lantern cutter.
08 - Bake for 8 to 10 minutes until edges are set and lightly golden; cool on the sheet briefly before transferring to a wire rack.
09 - Combine chopped milk chocolate and heavy cream in a microwave-safe bowl; heat in 30-second intervals, stirring until smooth and spreadable but not hot.
10 - Spread chocolate filling on the flat side of whole pumpkin cookies, then top with carved face cookies; press gently to adhere.
11 - Add green icing or candy dots to represent pumpkin stems; allow filled cookies to set at room temperature until the chocolate firms.

# Notes:

01 - Chilling dough prevents spreading and preserves the pumpkin shape during baking.
02 - Use gel food coloring for vibrant orange without affecting dough consistency.
03 - Milk chocolate filling can be substituted with dark or white chocolate or nut butters for variety.
04 - Store assembled cookies in an airtight container at room temperature for up to 4 days.

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