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Irresistible Peanut Butter Jack O’Lantern

 Irresistible Peanut Butter Jack O’Lantern
Delicious peanut butter cut-out cookies are decorated with frosting and chocolate drizzle for great Hallowe'en Jack O'Lanterns.
36 ServingsPrep Time: 1 hr 30 min Cook Time: 25 min

Ingredients

  • COOKIES:
  • 1 1/4 cups firmly packed brown sugar
  • 3/4 cup Jif® Creamy Peanut Butter
  • 1/2 cup Crisco® Butter Shortening or 1/2 stick Crisco® Butter Flavor All-Vegetable Shortening Sticks
  • 3 tablespoons milk
  • 1 tablespoon McCormick® Pure Vanilla Extract
  • 1 large egg
  • 1 3/4 cups Pillsbury BEST® All Purpose Flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • FROSTING:
  • 1 (16 oz.) container Pillsbury® Vanilla Frosting
  • Red, yellow, and green food coloring
  • 1 cup semi-sweet chocolate chips
  • 2 teaspoons Crisco® Butter Shortening

Directions

  • Heat oven to 375°F. Combine brown sugar, peanut butter,
  • shortening, milk and vanilla in the bowl of an electric mixer. Beat
  • at medium speed until well blended. Add egg. Beat just until
  • blended.

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Irresistible Peanut Butter Jack O’Lantern (continued)

Directions (continued)

  • Combine flour, baking soda and salt in a medium bowl. Add to
  • shortening mixture. Beat at low speed just until blended. Cover and
  • refrigerate about 30 minutes.
  • Divide dough into thirds. Roll out evenly to 1/4-inch thickness.
  • Using a floured 2 1/2 to 3-inch pumpkin-shaped cookie cutter, cut
  • dough into desired shape and place 2 inches apart on ungreased
  • cookie sheet. Repeat with remaining dough.
  • TIP To make without pumpkin cookie cutter: PINCH off walnut size
  • pieces of dough. Shape into balls. Place 3-inches apart on ungreased
  • baking sheet. Flatten each ball with bottom of glass to
  • approximately 3/8-inch thickness. Form into pumpkin shape, making
  • indentation on top of round. Pinch off very small piece of dough and
  • roll to form small stem. Attach to top of cookie. With a small sharp
  • knife, score dough with vertical lines to resemble a pumpkin.
  • Bake 7 to 8 minutes or until cookies are set and just beginning to
  • brown. Cool on baking sheet 2 minutes. Remove cookies to cooling
  • rack to cool completely.
  • Remove about 1/4 cup vanilla frosting from container and set aside.
  • Add several drops each of red and yellow food coloring to remaining
  • frosting. Blend thoroughly to a bright orange color. Add one drop
  • green food coloring to reserved 1/4 cup vanilla frosting; blend
  • well.
  • Frost all but the upper "stem" area of cooled cookies with orange
  • frosting. Frost the upper "stem" area with green frosting.
  • Place chocolate chips and shortening in a microwave-safe bowl.
  • Microwave on MEDIUM (50% power) 1 minute. Stir. If necessary,
  • microwave an additional 30 seconds at a time until mixture is smooth
  • when stirred. Transfer chocolate mixture to a resealable food
  • storage bag. Cut small tip off corner of bag. Pipe lines and faces
  • over frosted cookies to resemble jack o'lanterns. Yield: 3 dozen.
Nutritional Facts: Calories 190, Total Fat 9.2g, Saturated Fat 2.7g, Cholesterol 6mg, Sodium 130mg, Total Carbohydrate 24.9g, Dietary Fiber 0.7g, Protein 2.5g, Vitamin A <1%DV, Vitamin C <1%DV, Calcium 1%DV, Iron 2%DV