Milk Chocolate Stuffed Cookies – Spooky-Sweet Halloween Dessert
These Milk Chocolate Stuffed Cookies transform ordinary baking into an extraordinary spooky-sweet experience, featuring a soft, chewy exterior that gives way to a rich, gooey milk chocolate center, perfect for Halloween parties and fall gatherings.
Ingredients
- 2¼ cups all-purpose flour
- 1 teaspoon baking soda
- 1 teaspoon fine sea salt
- 1 cup unsalted butter, softened
- ¾ cup granulated sugar
- ¾ cup packed light brown sugar
- 2 large eggs, room temperature
- 2 teaspoons pure vanilla extract
- 24-30 pieces of high-quality milk chocolate squares
- ¼ cup cocoa powder for dusting (optional)
- Orange food coloring (optional)
Instructions
- Preheat your oven to 350°F (175°C) and line two large baking sheets with parchment paper.
- In a medium bowl, whisk together flour, baking soda, and salt until evenly combined.
- Using an electric mixer, cream softened butter with both granulated and brown sugars for 3-4 minutes until light and fluffy.
- Beat in eggs one at a time, ensuring each is fully incorporated before adding the next. Add vanilla extract and mix until combined.
- Gradually add the flour mixture to the wet ingredients, mixing on low speed until just combined.
- Refrigerate the dough for 15-20 minutes.
- Scoop about 2 tablespoons of dough and flatten it in your palm. Place a piece of milk chocolate in the center, then wrap the dough around it, sealing the edges completely.
- Place cookies 2 inches apart on prepared baking sheets. Bake for 10-12 minutes until edges are set but centers still appear slightly underbaked.
- Let cookies cool on the baking sheet for 5 minutes before transferring to a wire rack.
Notes
Ensure to use room temperature ingredients for proper mixing. Chilling the dough is essential to prevent spreading. Store cookies in an airtight container at room temperature for up to 5 days.