Name: Peanut Butter Stuffed Chocolate Jack-O’-Lantern Cookies Recipe
Prep time: 30 min
Cook time: 15 min
Total time: 45 min
Cuisine: American
Ingredients: 1 stick salted butter, at room temperature; ¾ cup granulated sugar; 1 tsp pure vanilla extract; 1 egg, at room temperature; 1 ¼ cup all-purpose flour; ½ cup dark chocolate cocoa powder (plus up to 2 tbsp more if needed); ¼ tsp baking soda; ½ tsp kosher salt; 12 oz milk chocolate, melted; ¾ cup creamy peanut butter; 4 tbsp salted butter, at room temperature; ¼ cup powdered sugar; 1 tsp vanilla extract; ¼ tsp kosher salt; Flaky sea salt, for garnish

Jump to Recipe· 4.6 from 186 reviews

If you’re looking to wow your friends this Halloween with something both spooky and irresistibly delicious, you’re in the right place! I’m super excited to share my Peanut Butter Stuffed Chocolate Jack-O’-Lantern Cookies Recipe with you—it’s one of those treats that’s just as fun to make as it is to eat. These cookies have just the right balance of rich chocolate, creamy peanut butter, and a festive pumpkin shape that makes them perfect for fall celebrations or any cozy night in. Trust me, once you try these, your family and guests will be asking for seconds (and maybe thirds!).

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Why You’ll Love This Recipe

Perfect Flavor Combo: The peanut butter filling pairs beautifully with rich chocolate cookies for a crave-worthy bite every time.
Fun and Festive: Pumpkin-shaped cookies with playful jack-o’-lantern faces are a great way to get into the Halloween spirit.
Family Favorite: This recipe has become a staple in my household, with kids and adults alike going crazy for it.
Easy to Make: No fancy techniques required—just straightforward steps that anyone can follow and feel like a pro baker.

The image shows dark chocolate pumpkin-shaped cookies decorated with smooth brown chocolate half-coated edges, with light brown swirled icing on top forming pumpkin lines and stems, sprinkled with small white flakes; each cookie has two layers, a dark upper cookie with detailed pumpkin lines, and a lighter brown cream filling layer in the middle. Some round dark chocolate cookies with embossed pumpkin faces sit unfilled or with brown cream filling visible, while a small white bowl of creamy light brown filling is placed nearby. The cookies and bowl rest on a textured beige cloth surface, with rough natural twine loops and a brown pine cone adding rustic charm. photo taken with an iphone --ar 4:5 --v 7

Ingredients You’ll Need

All the ingredients in this Peanut Butter Stuffed Chocolate Jack-O’-Lantern Cookies Recipe come together to create a tender, fudgy base and a luscious peanut butter filling that holds up beautifully. You’ll want to use good quality cocoa powder and fresh butter for the best results.

Salted butter: Room temperature butter creams up nicely with sugar, giving your dough a great texture.
Granulated sugar: Adds sweetness and helps with the texture of the cookies.
Pure vanilla extract: Vanilla is the secret flavor booster—you’ll notice it lifts the entire cookie.
Egg: Helps bind the dough and adds moisture for softness.
All-purpose flour: The sturdy base for your cookie dough.
Dark chocolate cocoa powder: Use unsweetened for rich chocolate flavor that’s not too bitter.
Baking soda: Gives those cookies a little lift without making them cakey.
Kosher salt: Just a pinch to balance sweetness and enhance flavor.
Milk chocolate (melted): For that shiny, tasty chocolate coating on the cookie tops.
Creamy peanut butter: Creamy works best here to get a smooth, dollop-able filling.
Powdered sugar: Sweetens and thickens the peanut butter filling perfectly.
Flaky sea salt: A sprinkle on top adds a perfect finishing touch with a little crunch and flavor contrast.

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Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

I love how customizable this Peanut Butter Stuffed Chocolate Jack-O’-Lantern Cookies Recipe is—don’t be afraid to get creative! I’ve played around with the filling and toppings to suit different tastes and occasions.

Use crunchy peanut butter: For some fun texture in the filling that contrasts with the soft cookie.
Swap peanut butter for almond butter: If you want a slightly different nutty flavor or to accommodate peanut allergies.
Dark chocolate drizzle: Instead of milk chocolate, try drizzling with dark chocolate for a richer, slightly more sophisticated taste.
Mini candy eyes or sprinkles: Add these on top before the chocolate sets to make your cookies extra festive and kid-friendly.

How to Make Peanut Butter Stuffed Chocolate Jack-O’-Lantern Cookies Recipe

Step 1: Cream Together the Base

Start by preheating your oven to 350°F (175°C). In a large bowl, beat the room temperature butter, granulated sugar, and vanilla extract until the mixture becomes light and fluffy—this usually takes around 3 to 5 minutes. I love how creaming these ingredients properly helps the cookies turn out tender and soft!

Step 2: Add the Egg and Dry Ingredients

Mix in the egg until everything is well combined. Next, sift together the flour, ½ cup cocoa powder, baking soda, and salt, then gradually add it to your wet ingredients. Beat gently until the dough forms a ball. If you find your dough is too sticky or wet to handle, I discovered that adding the extra 2 tablespoons of cocoa powder helps firm it up without drying things out.

Step 3: Shape Your Pumpkin Cookies

Lightly flour your work surface and divide dough into two disks. Roll each disk out to about ¼-inch thickness. Make sure you use enough flour here—nothing more frustrating than dough sticking to your rolling pin or counter! Use a pumpkin-shaped cookie cutter (or a cookie stamp if you prefer) to cut out your shapes. Transfer the cookies to a parchment-lined baking sheet. Here’s a trick I discovered: freeze the cookies for about 10 minutes before baking. It really helps them keep their shape and reduces spreading in the oven.

Step 4: Bake and Cool

Bake the cookies for 10-12 minutes. When you take them out, let them cool on the baking sheet for 5 minutes before moving them to a wire rack to cool completely. This prevents them from breaking when warm, which I learned the hard way!

Step 5: Whip Up the Filling

While the cookies cool, make the peanut butter filling. Combine the creamy peanut butter, room temperature butter, powdered sugar, vanilla extract, and salt in a stand mixer bowl. Beat on medium-high speed until the filling is light, fluffy, and irresistible—this part always makes my kitchen smell amazing!

Step 6: Chocolate Dip and Assemble

Dip half of your cooled pumpkin cookies, stem side down, into the melted milk chocolate to coat about the top third. I like to set them on parchment paper afterward. If you’re feeling artistic, add some decorations with a toothpick dipped in leftover melted chocolate to draw jack-o’-lantern faces. Sprinkle flaky sea salt over the chocolate while it’s still wet—this touch adds a stunning flavor contrast.

Pop the dipped cookies in the freezer for about 10 minutes to set the chocolate. Then, spread the peanut butter filling on the plain cookie halves and gently sandwich the chocolate-topped cookies on top, chocolate side up. Press lightly so they stay together but don’t squish all the filling out.

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Pro Tips for Making Peanut Butter Stuffed Chocolate Jack-O’-Lantern Cookies Recipe

Chill Your Dough Well: Freezing the cut-out cookies before baking really helps prevent spreading and keeps those pumpkin shapes sharp.
Use Room Temperature Ingredients: This helps everything mix evenly and makes the dough easier to handle.
Don’t Overbake: Cookies may look a bit soft coming out but will firm up as they cool—overbaking dries them out.
Handle the Chocolate with Care: Melt it gently and dip quickly to avoid a thick layer that takes forever to set.

How to Serve Peanut Butter Stuffed Chocolate Jack-O’-Lantern Cookies Recipe

The image shows several dark chocolate sandwich cookies stacked and laid out on a round wooden board with a rustic, textured look. Each cookie has two dark chocolate layers with a creamy tan filling in between, and many are decorated with light brown chocolate drizzles on top. Some of the cookies are half dipped in the light brown chocolate and sprinkled with flakes of sea salt. A few cookies are stacked in pairs, showing the thick cream filling in the middle. The background is a white marbled texture with some natural twine and pinecone accents around the board. photo taken with an iphone --ar 4:5 --v 7

Garnishes

I usually keep garnishes simple—just a sprinkle of flaky sea salt over the chocolate before it sets. It adds a lovely crunch and balances the sweetness. If you’re feeling festive, you can add some edible glitter or mini candy eyes to make your pumpkins really pop!

Side Dishes

These cookies are delightful on their own but pair wonderfully with a warm mug of milk or spiced chai tea. For a party, I like to serve them alongside some apple slices or a pumpkin spice latte to dial up that autumn vibe.

Creative Ways to Present

I got a kick out of placing these cookies up on a tiered cake stand surrounded by mini pumpkins and fall leaves for a Halloween party centerpiece. Wrapping individual cookies in clear cellophane bags tied with orange ribbon also makes adorable take-home treats for guests.

Make Ahead and Storage

Storing Leftovers

Once assembled, store your Peanut Butter Stuffed Chocolate Jack-O’-Lantern Cookies in an airtight container in the refrigerator for up to 3 days. I learned this keeps them tasting fresh while preventing the chocolate from melting or the cookies from getting soggy.

Freezing

You can freeze the unbaked dough disks wrapped tightly in plastic wrap and foil for up to 2 months. When you’re ready to bake, thaw in the fridge overnight and proceed as directed. For fully assembled cookies, I recommend enjoying fresh, but if you must freeze them, do so without the peanut butter filling and add that fresh later.

Reheating

Because these are stuffed and coated in chocolate, I don’t recommend reheating. But if you want to take the chill off after refrigeration, leave them at room temperature for 15-20 minutes before serving—this lets the filling soften perfectly.

FAQs

Can I use natural peanut butter instead of creamy peanut butter for this recipe?

You can, but natural peanut butter tends to separate and be thinner, which might make the filling less stable. If you want to use natural, consider chilling the filling before assembling to help it hold together better.
What if I don’t have a pumpkin cookie cutter?

No worries! You can use any Halloween-themed cutter or even cut the dough into circles or squares. The peanut butter filling and chocolate coating are the real stars here, so shape is flexible.
How do I prevent the cookies from spreading too much?

Chilling your dough discs and freezing shaped cookies before baking is key. Also, use room temperature butter (not melted) to avoid excessive spreading.
Can I make these cookies gluten-free?

Absolutely! Substitute the all-purpose flour for a gluten-free baking blend that measures cup-for-cup. Just keep an eye on dough consistency—you might need slightly less or more flour to get the right firmness for rolling out.
How long do these cookies keep?

Stored in an airtight container refrigerated, they’re best enjoyed within 3 days for optimal freshness and texture.

Final Thoughts

This Peanut Butter Stuffed Chocolate Jack-O’-Lantern Cookies Recipe has become my go-to for Halloween and fall parties, and I’m confident you’ll adore making and sharing them as much as I do. There’s just something about that peanut butter-chocolate combo wrapped in a cute pumpkin shape that’s pure joy. I can’t wait for you to try these and add your own twist—trust me, they’ll be a delicious hit with everyone lucky enough to get one!