I couldn’t pass up a $1 pumpkin-shaped cookie cutter from the craft store. Normally, when I buy cheap cookie cutters, well, you get what you pay for – sloppy edges and rounded corners that resemble some type of cookie shape. You’re just not sure what. At least it’s still a cookie. That’s the great thing about baking.
I had a really great feeling about this cookie cutter. And while I know I’ll only use it once this year, it was worth it, because these cookies were fantastic.
See below for ingredients and printable instructions.
In a small bowl, whisk together the cocoa powder, flour, baking soda and salt. Set aside.
In a large bowl, whisk the melted butter and sugar together until you get a custardy look.
Add the egg and the vanilla extract. Continue whisking.
Once blended, begin mixing in the melted chocolate chips, until they’re fully combined and you get a nice, smooth chocolate texture.
Slowly fold in the flour mixture until well combined and you get a thick dough ball.
I switched to a wooden spoon here. You want your dough to look something like this.
On a piece of wax paper, roll the dough flat. You want it to be about 1/4 inch thick. Then let it firm up in the firm up in the fridge for about fifteen minutes. If you’re having a hard time rolling the dough flat, stick it in the freezer for a few minutes.
Preheat the oven to 325 degrees.
After the dough has set, pull it out of the fridge and get to work with that cookie cutter.
You can ball up the extra dough and roll it out flat. If it gets too gooey, just stick it back in the fridge or freezer for a few minutes.
Place them about an inch apart on a parchment-lined cookie sheet. These cookies spread a little. Bake for 20 minutes.
Let them cool before you add the frosting.
I added about a tablespoon in the middle and Smush!
For the Filling
Beat all of the ingredients until they are soft and creamy. Add food dye until it looks like this (or desired color).
These cookies are great for Halloween. Unfortunately, I didn’t get a good picture of the baked pumpkin shapes. I was too busy eating them.
- ½ cup cocoa powder
- 2 cups flour
- ½ tsp. baking soda
- 1 tsp. salt
- 1 cup butter, melted
- ¾ cup sugar
- 1 tsp. vanilla extract
- 1½ cups semisweet chocolate chips, melted
- 1 egg
- ½ cup butter, softened
- 1½ cup confectioners sugar
- 1 tsp. vanilla extract
- 1 tsp. milk (I used almond milk)
- red and yellow food coloring
- Whisk
- Wax Paper
- Parchment Paper
- Cookie Cutter
- In a small bowl, whisk together the cocoa powder, flour, baking soda and salt. Set aside.
- In a large bowl, whisk the melted butter and sugar together until you get a custardy look.
- Add the egg and the vanilla extract. Continue whisking.
- Once blended, begin mixing in the melted chocolate chips, until they're fully combined and you get a nice, smooth chocolate texture.
- Slowly fold in the flour mixture until well combined and you get a thick dough ball.
- On a piece of wax paper, roll the dough flat. You want it to be about ¼ inch thick. Then let it firm up in the firm up in the fridge for about fifteen minutes. If you're having a hard time rolling the dough flat, stick it in the freezer for a few minutes.
- Preheat the oven to 325 degrees.
- After the dough has set, pull it out of the fridge and get to work with that cookie cutter.
- Place the cookies about an inch apart on a parchment-lined cookie sheet. These cookies spread a little. Bake for 20 minutes.
- Let them cool before you add the frosting.
- With an electric mixer, beat all of the ingredients until they are soft and creamy.
- Add food dye until it reaches the desired color
This post is linked here, here, and here.
