Peanut Butter Jack-O-Lantern Cookies
Ingredients:
butter - use unsalted butter that is softened at room temperature for two hours
brown sugar - makes these peanut butter cookies nice and chewy
granulated sugar - adds sweetness
creamy peanut butter - use peanut butter you enjoy eating out the jar
egg - set your egg out at room temperature along with the butter
flour - use all-purpose flour
baking soda - adds lift and helps with browning
baking powder - add volume
salt - balances out the sweetness and rounds out the flavor
cocoa powder - used to color some of the dough to make the Jack-O-Lantern faces and stems
Supplies:
3 Wilton Silicone Jack-O-Lantern Molds
Make cookie dough.
- Preheat oven to 350 degrees Fahrenheit.
- Cream butter, brown sugar, granulated sugar, and peanut butter.
- Add egg and stir to combine. Stir in the flour, baking soda, baking powder, and salt.
Fill pumpkin molds with cookie dough.
- Pinch off 2 tablespoons of dough and mix in 2 ½ teaspoons of cocoa powder until well blended.
- Pinch off 1 ½ tablespoons of dough and mix in the remaining ½ teaspoon of cocoa powder.
- Pinch off tiny pieces of the dark dough and press it into the jack-o-lantern faces in the mold. You can be messy at first, then simply wipe over the features with your finger and remove any excess dough.
- Pinch off ¼ teaspoon pieces of the light brown dough and press it into the stem area.
- Scoop out about 1 ½ tablespoons of the peanut butter dough and press it into the mold, over the jack-o-lantern face.
- Fill all 18 cavities in the three silicone molds.
Bake pumpkin cookies.
- Bake for 14 minutes, turning them around after 10 minutes, just so they brown evenly.
- Allow them to cool in the mold for ten minutes, then turn the mold upside down, tug on the mold around the cavities, and the cookies will fall out.
- Allow the cookies to cool completely before serving.
Storing your Jack-O-Lantern cookies.
- Store in an airtight container for up to a week. They do taste best if eaten within a few days but will still be fresh up to a week after baking.
- Or, wrap them well and freeze them for up to 3 months.
Items used to make this project that are available on Amazon.com
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Printable Recipe
Bake peanut butter cookies in pumpkin-shaped silicone molds and decorate them using cookie dough colored with cocoa powder. Each pumpkin has a spooky Jack-O-Lantern face.
- ½ cup butter softened
- ½ cup brown sugar
- ½ cup granulated sugar
- ½ cup creamy peanut butter
- 1 egg
- 1 ½ cups flour
- ¾ teaspoon baking soda
- ½ teaspoon baking powder
- ½ teaspoon salt
- 3 teaspoons cocoa powder
-
Preheat oven to 350 degrees Fahrenheit.
-
Cream butter, brown sugar, granulated sugar and peanut butter. Add egg and stir to combine.
-
Stir in the flour, baking soda, baking powder, and salt.
-
Pinch off 2 tablespoons of dough and mix in 2 ½ teaspoons of cocoa powder until well blended.
-
Pinch off 1 ½ tablespoons of dough and mix in the remaining ½ teaspoon of cocoa powder.
-
Pinch off tiny pieces of the dark dough and press it into the jack-o-lantern faces in the mold then wipe out excess so just the indentation is filled.
-
Pinch off ¼ teaspoon pieces of the light brown dough and press it into the stem area.
-
Scoop out about 1 ½ tablespoons of the peanut butter dough and press it into the mold, over the jack-o-lantern face.
-
Fill all 18 cavities in the three silicone molds.
-
Bake for 14 minutes until golden brown.
-
Allow them to cool in the mold for ten minutes before un-molding.
-
Allow them to cool completely.
Store these pumpkin-shaped cookies in an airtight container for up to a week or wrap well and freeze for up to 3 months.
This recipe was originally published on October 29, 2014.
If you are hosting a pumpkin carving party or you just want to make some fun treats to share this Halloween be sure to check out these other recipes.
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- Mini Basketball Cheeseburgers - February 15, 2023
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The Partiologist
They turned out fantastic - I love the 3-D look of the combined colors! I just made Peanut butter cookies yesterday!
Jo and Sue
Apparently I need to invest in more silicone molds. I never bake with them as I find them "weird" but after seeing how creatively you keep using yours I am starting to think I need to try them again. 🙂 P.S. - Peanut butter cookies are my favorite. I definitely would have to hoard these for myself!
Jill @ KitchenFunWithMy3Sons.com
These are so cute Beth!