Chocolate Filled Halloween Pumpkin Cookies! - The Scran Line
These super cute brown sugar cookies are such an adorable little Halloween or Thanksgiving treat. Covered in cinnamon sugar and filled with milk chocolate, they’d be a really great gift cookie for the holiday season! Oh! And these would be a really fun holiday kids baking activity too!
Grab the MORE recipes here: http://thescranline.com
Brown Sugar Cookies
375g - 2 1/2 cups all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
1tsp cinnamon
170g - 3/4 cup (1 1/2 sticks) unsalted butter, softened
150g - 3/4 cup packed brown sugar
1 tsp vanilla extract
1 large egg
Decorations
113g - 1/2 cup unsalted butter, melted
1/2 cup sugar + 1 tsp cinnamon
200g - 1 cup milk chocolate
Instructions:
Brown Sugar Cookies
Add the flour, salt, baking powder and cinnamon to a medium sized mixing bowl and whisk to combine. Set aside.
Add the butter, brown sugar and vanilla extract to a large mixing bowl and use an electric hand mixer to whip until pale and fluffy. About 5 minutes. Add the flour mixture and use a spatula to mix until well combined.
Split the mixture into two and wrap in plastic wrap. Place in the fridge to rest for 1 hour or overnight.
Preheat your oven to 175 °C / 350 °F.Line two baking trays with baking paper. Set aside.
Dust your workbench and rolling pin with flour and roll the dough out. For this recipe you’ll need a pumpkin cookie cutter. Cut out as many cookies as you can. I got about 36 cookies.
Place them onto the baking sheets and place in the fridge to chill for 30 minutes.
Use a small knife or Stanley knife to cut out little smiles and eyes on half the cookies. Bake for 15 minutes or until golden.
Brush the cookies with melted butter and sprinkle cinnamon sugar (1/2 cup sugar mixed with 1tsp cinnamon). Allow to cool to room temperature.
Add a little bit of melted chocolate on the cookies with no face and spread out. Sandwich with the cookies that have a face. Add the remaining melted chocolate to a piping bag and fill the faces with chocolate.
Notes
Cookies can be stored in an airtight container, in the fridge for up to two weeks.
-
FOLLOW ME HERE:
Instagram: https://www.instagram.com/TheScranLine/
Facebook: http://facebook.com/TheScranLine
Pinterest: https://au.pinterest.com/TheScranLine/
Twitter: http://www.twitter.com/TheScranLine
HELPFUL LINKS:
To convert grams into US cups, please follow this link: https://www.dovesfarm.co.uk/resources/conversion-tables/us-cups-conversion-table/
To convert grams into metric cups, please follow this link: http://www.taste.com.au/how+to/articles/369/weights+measurement+charts
About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
Grab the MORE recipes here: http://thescranline.com
Brown Sugar Cookies
375g - 2 1/2 cups all-purpose flour
1/4 tsp salt
1/4 tsp baking powder
1tsp cinnamon
170g - 3/4 cup (1 1/2 sticks) unsalted butter, softened
150g - 3/4 cup packed brown sugar
1 tsp vanilla extract
1 large egg
Decorations
113g - 1/2 cup unsalted butter, melted
1/2 cup sugar + 1 tsp cinnamon
200g - 1 cup milk chocolate
Instructions:
Brown Sugar Cookies
Add the flour, salt, baking powder and cinnamon to a medium sized mixing bowl and whisk to combine. Set aside.
Add the butter, brown sugar and vanilla extract to a large mixing bowl and use an electric hand mixer to whip until pale and fluffy. About 5 minutes. Add the flour mixture and use a spatula to mix until well combined.
Split the mixture into two and wrap in plastic wrap. Place in the fridge to rest for 1 hour or overnight.
Preheat your oven to 175 °C / 350 °F.Line two baking trays with baking paper. Set aside.
Dust your workbench and rolling pin with flour and roll the dough out. For this recipe you’ll need a pumpkin cookie cutter. Cut out as many cookies as you can. I got about 36 cookies.
Place them onto the baking sheets and place in the fridge to chill for 30 minutes.
Use a small knife or Stanley knife to cut out little smiles and eyes on half the cookies. Bake for 15 minutes or until golden.
Brush the cookies with melted butter and sprinkle cinnamon sugar (1/2 cup sugar mixed with 1tsp cinnamon). Allow to cool to room temperature.
Add a little bit of melted chocolate on the cookies with no face and spread out. Sandwich with the cookies that have a face. Add the remaining melted chocolate to a piping bag and fill the faces with chocolate.
Notes
Cookies can be stored in an airtight container, in the fridge for up to two weeks.
-
FOLLOW ME HERE:
Instagram: https://www.instagram.com/TheScranLine/
Facebook: http://facebook.com/TheScranLine
Pinterest: https://au.pinterest.com/TheScranLine/
Twitter: http://www.twitter.com/TheScranLine
HELPFUL LINKS:
To convert grams into US cups, please follow this link: https://www.dovesfarm.co.uk/resources/conversion-tables/us-cups-conversion-table/
To convert grams into metric cups, please follow this link: http://www.taste.com.au/how+to/articles/369/weights+measurement+charts
About The Scran Line
Oh hey there! My name is Nick. I’m a pastry chef and graphic designer. Combine these two passions together and you get The Scran Line! Join me on my baking adventures twice a week I post every Tuesday and Friday.
