It’s almost Halloween!!
Make some giant stuffed cookies!!
Nothing says Happy Halloween more than some giant stuffed cookies that everyone will absolutely love!!
For some of my must-have sprinkles and ingredients for baking, check out my recommendations on my Amazon page!
Chocolate-Chocolate Chip Cookie:
- 1 stick unsalted butter, at room temperature
- 3/4 cup white granulated sugar
- 1 large egg, at room temperature
- 1 teaspoon pure vanilla extract
- 1 cup all-purpose flour
- 1/3 cup cocoa powder (I prefer to use Valrhona cocoa)
- 1/2 teaspoon baking soda
- 1/8 teaspoon salt
- 1/2 cup chocolate chip (I prefer to use Ghirardelli chocolate chips)
- 1-2 tablespoons heavy cream (whole milk and heavy whipping cream is fine as a substitute)
For Sugar Cookie:
- 2 sticks unsalted butter, at room temperature
- 1 1/2 cup white granulated sugar
- 1 large egg, at room temperature
- 1/2 tablespoon pure vanilla extract
- 2 1/4 cups all-purpose flour
- 1/4 teaspoon sea salt
- 1/2 teaspoon baking powder
- Orange and red gel food coloring
Additional ingredients needed for assembly:
- 2-3 cups chocolate chips
- 1 cup Halloween colored sprinkles
- Mini candied pumpkin candy (ones I used are from Wilton)
Chocolate-Chocolate Chip Cookies:
- Shift together flours, baking soda and salt into medium bowl and set aside.
- Using paddle attachment to standing mixer, at medium speed, cream together butter and sugar until fluffy and light in color.
- Reduce mixer speed to low and add egg, once fully incorporated, add in pure vanilla extract.
- Slowly add in the flour mixture until just combined and then add in chocolate chips.
- Place cookie dough in a bowl and set aside.
- Note: this part of the recipe could not be reduced down to a smaller portion size, so you’ll just have lots of sugar cookies! In the end, I took the orange colored sugar cookie and stuffed it into the regular white sugar cookie. After I baked it, the white sugar cookie still appeared to be a white cookie….until you break it open!
- In a medium bowl, whisk together flour, baking powder and salt.
- In bowl to standing mixer, use paddle attachment to cream together the butter and sugar on medium speed.
- Once the butter and sugar mixture is light in color and fluffy in texture, on low speed, add in egg and then once fully combined, add in vanilla extract.
- Slowly add in the flour while the mixer speed is on low.
- Once the cookie dough has come together, remove about 2/3 of the dough into another bowl and leaving 1/3 of the dough behind to be turned orange!
- Add in orange gel food coloring and have the mixer slowly combine the color with the cookie dough. I added a few drops of red to get a more vibrant orange color, but just be careful to not add too much, otherwise you’ll have red-orange cookie dough…better to slowly add in the color and see what it comes out to rather than realizing that it can’t be undone.
- Once the color is to your satisfaction, set the cookie dough to the side.
- Take 1/2 cup of chocolate-chocolate chip cookie dough that would be used for the exterior and roll it into a ball and then flatten it with your palms into a round circle. Create two flattened cookie doughs, to create a top and bottom for the giant cookie (about 1/4 inch thick or slightly less and about 4 inches in diameter).
- Then take about 1/3 cup of the sugar cookie dough and repeat steps of rolling it into a ball and flattening it. Create two flattened cookie doughs (about 1/8 inch thick) and place each of them in the middle of the first, larger round flattened cookie dough.
- Using a spoon to create a concave area on one of the sides and scoop about 3 tablespoons of sprinkles into the area.
- Place one cookie dough round on top of the other and pinch together the cookie dough to create a seal. The cookie will be a dome-shape, but it will flatten out while baking.
- Put the cookie on jelly roll pan. Sprinkle the Halloween colored jimmies over the cookies. Take a handful of chocolate chips and cluster them together on top of the cookie. Set them into place by gently pressing the chocolate chips into the cookie dough.
- Once all the cookies dough is used up, then place in freezer. Freeze for at least 30 minutes before baking (if you don’t want to bake them all at once, you can wrap it tightly with saran wrap or foil).
- To bake, preheat oven to 350F degrees and bake for 20-25 minutes or golden brown around the edges.
- While the cookie is cooling, press into the chocolate chips the candied pumpkin or desired candies.
- Allow the cookie to cool for at least 5-10 minutes before moving to a cooling rack (otherwise the giant cookie might break apart when being moved). Note: I bake one cookie at a time, because it expands out. If you’re looking to save some time with baking, you can try to bake two together, but they may end up colliding together when baking.