Peanut Butter Jack Olantern Cookies Recipes

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JUMBO JACK-O'-LANTERN COOKIES



Jumbo Jack-o'-Lantern Cookies image

Every Halloween, I'd have a batch of these cookies waiting for my kids when they came home from school so they could decorate their own. Eventually, they started bringing friends home to join in the fun.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 1-1/2 dozen.

Number Of Ingredients 13

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
1 large egg
1 teaspoon vanilla extract
2 cups all-purpose flour
1 cup quick-cooking oats
1 teaspoon baking soda
1 teaspoon ground cinnamon
1/2 teaspoon salt
1 cup canned pumpkin
1 cup semisweet chocolate chips
Orange and green decorating icing or vanilla frosting and orange and green gel food coloring

Steps:

  • In a large bowl, cream the butter and sugars; add the egg and vanilla. Combine the flour, oats, baking soda, cinnamon and salt; add to the creamed mixture alternately with pumpkin. Stir in chocolate chips., Drop by 1/4 cupfuls onto ungreased baking sheets. Spread into 3-1/2-in. pumpkin shapes. Drop 1/2 teaspoon of dough at the top of each for stem. , Bake at 350° for 15-18 minutes or until edges are golden brown. Cool for 1 minute before removing to wire racks to cool completely. Create jack-o'-lantern faces on cookies with decorating icing or tinted frosting.

Nutrition Facts : Calories 300 calories, Fat 14g fat (8g saturated fat), Cholesterol 39mg cholesterol, Sodium 249mg sodium, Carbohydrate 44g carbohydrate (29g sugars, Fiber 2g fiber), Protein 3g protein.

CHOCOLATE PEANUT BUTTER JACK-O'-LANTERN COOKIES RECIPE



Chocolate Peanut Butter Jack-o'-Lantern Cookies Recipe image

These jack-o'-lanterns are made from thin chocolate roll-out cookies sandwiched over peanut butter. They're chocolatey-nutty, crispy-creamy, Halloween treats.

Provided by Carrie Vasios Mullins

Categories     Cookies

Time 1h

Yield 18 sandwiches

Number Of Ingredients 10

1 1/2 cups (about 7 1/2 ounces) flour
1/2 cup (about 2 1/2 ounces) unsweetened cocoa powder, such as Valrhona
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 teaspoon salt
8 tablespoons (1 stick) unsalted butter, at room temperature
1 cup (about 7 ounces) sugar
1 extra large egg
1 teaspoon vanilla extract
About 4 tablespoons peanut butter

Steps:

  • In a medium bowl, whisk together flour, cocoa powder, baking powder, baking soda, and salt; set aside. In a large bowl, cream together butter and sugar with an electric beater until light and fluffy, about 3 minutes. Beat in egg and vanilla extract. Add flour mixture to bowl and beat until just combined. Dough should come together, if too crumbly, add 1 teaspoon water. Form dough into a ball, cover with plastic wrap and chill in refrigerator for one hour.
  • Adjust oven rack to upper and lower middle positions and preheat oven to 350°F. Line two baking sheets with parchment paper. Divide dough in half and roll one half out onto a lightly floured surface to a thickness of approximately 1/8th- inch. Cut out 12 pumpkins using a pumpkin-shaped cookie cutter and transfer to a prepared baking sheet. Repeat with remaining dough. Using a pairing knife, cut jack-o-lantern faces into 1/2 of the cookies. Bake cookies until just dry on top, about 10 minutes. Let cool for 5 minutes then transfer to a wire rack to finish cooling. When completely cooled, spread top of faceless cookies with about 1 teaspoon of peanut butter (more or less depending on how much you like peanut butter). Top with a face cookie to complete sandwiches.

PEANUT BUTTER STUFFED CHOCOLATE JACK-O'-LANTERN COOKIES



Peanut Butter Stuffed Chocolate Jack-O'-Lantern Cookies image

Sweet and creamy peanut butter buttercream, sandwiched between two milk chocolate covered chocolate sugar cookies!

Provided by Tieghan Gerard

Time 45m

Number Of Ingredients 15

1 stick (8 tablespoons) salted butter, at room temperature
3/4 cup granulated sugar
1 teaspoon pure vanilla extract
1 egg, at room temperature
1 1/4 cups all-purpose flour
1/2 cup + 2 tablespoons dark chocolate cocoa powder
1/4 teaspoon baking soda
1/2 teaspoon kosher salt
12 ounces milk chocolate, melted
3/4 cup creamy peanut butter
4 tablespoons salted butter, at room temperature
1/4 cup powdered sugar
1 teaspoon vanilla extract
1/4 teaspoon kosher salt
flaky sea salt

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.

Nutrition Facts : Calories 397 kcal, ServingSize 1 serving

JACK-O'-LANTERN COOKIES



Jack-O'-Lantern Cookies image

Provided by Food Network

Categories     dessert

Time 1h15m

Yield 4 dozen 3-inch cookies

Number Of Ingredients 15

2 1/2 cups unbleached all-purpose flour
1/2 teaspoon ground allspice
1/2 teaspoon ground cinnamon
1/4 teaspoon ground ginger
1/4 teaspoon ground nutmeg
1/2 teaspoon baking powder
1/4 teaspoon salt
6 tablespoons butter (3/4 stick), softened
1/2 cup light brown sugar
1/4 cup granulated sugar
1 egg yolk, lightly beaten
1 teaspoon pure vanilla extract
1/2 cup unsweetened pumpkin puree, recipe to follow
1 tablespoon vegetable oil
1 pumpkin, such as Jack Be Little, Munchkin, or Spookie, 2 pounds

Steps:

  • In a medium bowl, whisk together the flour, allspice, cinnamon, ginger, nutmeg, baking powder, and salt; reserve. In a large bowl, using an electric mixer set on medium-high speed, beat together the butter, brown sugar, and granulated sugar until light and fluffy. Add the egg yolk and vanilla and beat well. Beat in the pumpkin puree. Reduce the speed to low and add the flour mixture in 3 batches, mixing well after each addition. Turn out the dough onto a lightly floured surface, divide in half, flatten each half into a disk, wrap separately in plastic wrap, and chill for 30 minutes. Preheat an oven to 350 degrees F. Line 2 baking sheets with parchment paper. On a lightly floured surface, roll out 1 of the disks 1/8-inch thick. Using a pumpkin-shaped cookie cutter or cardboard Jack-o'-lantern template 5 to 6 inches in diameter, cut out cookies. If using the cookie cutter, finish off the Jack-o'-lantern by cutting out eyes and a mouth with the tip of a sharp knife. Repeat with the remaining dough. Transfer the cookies to the prepared baking sheets. Bake until golden, 12 to 15 minutes. Transfer to a wire rack to cool. Decorate with colored sugars/chocolates.
  • Preheat an oven to 400 degrees. Brush a baking sheet with the oil.
  • Cut the pumpkin in half horizontally and scoop out the seeds and strings (save the seeds for roasting). Place the pumpkin halves cut side down on the prepared baking sheet. Bake until the flesh is soft when pierced with a fork, 45 to 60 minutes. Remove from the oven and let cool.
  • Scoop out the flesh into a food processor or blender. Puree until smooth. Spoon the pumpkin puree into a sieve placed over a large bowl. Let the pumpkin drain for 30 minutes before using. Cover and refrigerate for up to 1 week, or freeze up to 1 year.

JACK-O-LANTERN COOKIES



Jack-O-Lantern Cookies image

These are my husband's favorite cookies. It wouldn't be Halloween without them.

Provided by Tonja Anderson

Categories     Fruits and Vegetables     Vegetables     Squash

Time 1h10m

Yield 24

Number Of Ingredients 13

1 cup canned pumpkin
½ cup white sugar
½ teaspoon ground cinnamon
½ teaspoon ground ginger
½ teaspoon ground nutmeg
2 cups all-purpose flour
1 teaspoon salt
½ teaspoon baking soda
½ cup brown sugar
¾ cup shortening, softened
1 egg
¼ cup molasses
1 cup rolled oats

Steps:

  • Preheat an oven to 375 degrees F (190 degrees C). Mix pumpkin, sugar, cinnamon, ginger, and nutmeg in a bowl until thoroughly combined. Set aside.
  • Sift flour, salt, and baking soda together in a large bowl. Stir in brown sugar, shortening, egg, and molasses, mixing until smooth. Fold in rolled oats.
  • Roll cookie dough out to 1/8 inch thick on a lightly floured surface. Cut out 48 circles using a 2 1/2 inch cookie cutter. Arrange 24 of the circles on a baking sheet and place a teaspoon of pumpkin filling on each. Cut Jack-O-Lantern faces on the remaining 24 circles, then lay the faces over the pumpkin filling, sealing the edges.
  • Bake in the preheated oven until golden brown, 12 to 15 minutes. Cool in the pans for 10 minutes before removing to cool completely on a wire rack.

Nutrition Facts : Calories 157.8 calories, Carbohydrate 22.4 g, Cholesterol 7.8 mg, Fat 7 g, Fiber 1 g, Protein 1.9 g, SaturatedFat 1.8 g, Sodium 153.6 mg, Sugar 10.9 g

IRRESISTIBLE PEANUT BUTTER JACK O'LANTERN



Irresistible Peanut Butter Jack O'Lantern image

Delicious peanut butter cut-out cookies are decorated with frosting and chocolate drizzle for great Hallowe'en Jack O'Lanterns.

Provided by Allrecipes Member

Time 1h55m

Yield 36

Number Of Ingredients 13

1 ¼ cups firmly packed brown sugar
¾ cup JIF® Creamy Peanut Butter
½ cup Crisco® Butter Shortening or Crisco® Butter Flavor All-Vegetable Shortening Sticks*
3 tablespoons milk
1 tablespoon vanilla extract
1 large egg
1 ¾ cups Pillsbury BEST® All Purpose Flour
¾ teaspoon baking soda
¾ teaspoon salt
1 (16 ounce) can Pillsbury® Vanilla Frosting
1 drop Red, yellow, and green food coloring
1 cup semi-sweet chocolate chips
2 teaspoons Crisco® Butter Shortening

Steps:

  • Heat oven to 375 degrees F. Combine brown sugar, peanut butter, shortening, milk and vanilla in the bowl of an electric mixer. Beat at medium speed until well blended. Add egg. Beat just until blended.
  • Combine flour, baking soda and salt in a medium bowl. Add to shortening mixture. Beat at low speed just until blended. Cover and refrigerate about 30 minutes.
  • Divide dough into thirds. Roll out evenly to 1/4-inch thickness. Using a floured 2 1/2 to 3-inch pumpkin-shaped cookie cutter, cut dough into desired shape and place 2 inches apart on ungreased cookie sheet. Repeat with remaining dough.
  • TIP: To make without pumpkin cookie cutter: PINCH off walnut size pieces of dough. Shape into balls. Place 3-inches apart on ungreased baking sheet. Flatten each ball with bottom of glass to approximately 3/8-inch thickness. Form into pumpkin shape, making indentation on top of round. Pinch off very small piece of dough and roll to form small stem. Attach to top of cookie. With a small sharp knife, score dough with vertical lines to resemble a pumpkin.
  • Bake 7 to 8 minutes or until cookies are set and just beginning to brown. Cool on baking sheet 2 minutes. Remove cookies to cooling rack to cool completely.
  • Remove about 1/4 cup vanilla frosting from container and set aside. Add several drops each of red and yellow food coloring to remaining frosting. Blend thoroughly to a bright orange color. Add one drop green food coloring to reserved 1/4 cup vanilla frosting; blend well.
  • Frost all but the upper "stem" area of cooled cookies with orange frosting. Frost the upper "stem" area with green frosting.
  • Place chocolate chips and shortening in a microwave-safe bowl. Microwave on MEDIUM (50% power) 1 minute. Stir. If necessary, microwave an additional 30 seconds at a time until mixture is smooth when stirred. Transfer chocolate mixture to a resealable food storage bag. Cut small tip off corner of bag. Pipe lines and faces over frosted cookies to resemble jack o'lanterns.

Nutrition Facts : Calories 189.9 calories, Carbohydrate 24.9 g, Cholesterol 5.3 mg, Fat 9.2 g, Fiber 0.7 g, Protein 2.5 g, SaturatedFat 2.7 g, Sodium 129.5 mg, Sugar 18.6 g

PEANUT BUTTER JACK O'LANTERN COOKIES



Peanut Butter Jack O'lantern Cookies image

Classic peanut butter cookies are very good for Halloween dressed up as Jack O'lanterns! Be sure to ask your kids for help in the kitchen with these yummy treats! And they taste as good as they look -

Provided by Chef mariajane

Categories     Dessert

Time 12m

Yield 30-36 cookies

Number Of Ingredients 13

1 1/4 cups brown sugar
3/4 cup creamy peanut butter
1/2 cup Crisco shortening
3 tablespoons milk
1 tablespoon vanilla
1 egg
1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
3/4 teaspoon salt
1 (450 g) container prepared vanilla, frosring
food coloring (red, yellow and green)
1 cup semi-sweet chocolate chips
2 teaspoons Crisco shortening

Steps:

  • In a large bowl, mix sugar, peanut butter, shortening, milk and vanilla. Beat at medium speed with electric mixer until well blended. Add egg. Beat until just blended.
  • In a separate bowl, combine flour, baking soda and salt. Add to shortening mixture. Beat at low speed just until blended. Cover and refrigerate for 30 minutes.
  • Divide dough into thirds. Roll out evenly to 1/4 -inch thickness. Using a floured pumpkin-shaped cookie cutter, cut dough into pumpkin shapes and place 2-inches apart on ungreased cookie sheet. Repeat with remaining dough.
  • To make without pumpkin cutter, pinch off walnut size pieces of dough, Shape into balls. Place 3-inches apart on ungreased baking sheet. Flatten each ball with bottom of glass to approximately 3/8-inch thickness. Form into pumpkin shape. Pinch off very small piece of dough and roll to form stem - attach to the top of the cookie. With a small knife, score cookie with vertical lines to resemble a pumpkin.
  • Bake in batches in a preheated 375F oven for 10-12 minutes or until cookies are set and just beginning to brown. Cool on baking sheet for 2 minutes. Remove cookies to cooling rack to cool completely.
  • Remove about 1/4 cup of vanilla frosting and set aside. Add several drops of red and yellow food coloring ro remaining frosting. Blend thoroughly to a bright orange color. Add 1 drop green food color to the reserved 1/4 cup frosting and blend well.
  • Frost all but the upper stems with the orange frosting. Frost the upper stems with green frosting.
  • Place chocolate chips and shortening in microwave-safe bowl. Microwave on medium for 1 minute. Stir if necessary. Microwave for another 30 seconds at a time until mixture is smooth when stirred. Transfer to a resealable bag. Cut small tip off corner of bag. Pipe lines around edge and make the faces to resemble Jack O'Lanterns.
  • TIPS: Cookies can be baked and cooled, packaged and frozen for up to 3 weeks. Defrost thoroughly before decorating.

Nutrition Facts : Calories 206.4, Fat 8.9, SaturatedFat 2.7, Cholesterol 7.3, Sodium 128, Carbohydrate 21.3, Fiber 0.9, Sugar 14.4, Protein 2.9

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