Pumpkin Patch Cookies
Prairie Farms Butter makes these chocolate cookies perfectly soft and chewy, only made better with a smooth chocolate ganache.
Servings 18
Ingredients:
Chocolate Cookies
- 1 ¼ cups All-Purpose Flour
- ⅓ cup Unsweetened Cocoa Powder
- ½ tsp Baking Soda
- ½ tsp Baking Powder
- ½ tsp Kosher Salt
- 2 tsp Instant Coffee or Espresso Powder
- ¾ cup Prairie Farms Unsalted Butter room temperature
- 1 cup Brown Sugar
- 3 tbsp Granulated Sugar
- 2 Egg Yolks room temperature
- 1 ½ tsp Pure Vanilla Extract
Chocolate Ganache
- 1 cup Semi-Sweet Chocolate Chips
- ½ cup Prairie Farms Heavy Whipping Cream
- A Pinch Kosher Salt
Green Icing
- ¼ cup Powdered Sugar
- 1-2 tbsp Prairie Farms Heavy Whipping Cream
- Green Food Coloring
- Candy Pumpkins for decorating
Directions:
Chocolate Cookies
- Preheat oven to 350°F. Line a baking sheet with parchment paper. Set aside.
- In a medium-sized bowl, whisk together flour, cocoa powder, baking soda, baking powder, salt, and espresso powder. Set aside.
- In a large bowl, add the butter, brown sugar, and sugar. Using a stand mixer or hand mixer, beat until light and creamy, about 3 minutes.
- Add egg yolks, and vanilla extract. Beat until well combined. Scraping down sides of bowl as needed.
- Add dry ingredients and mix on low speed until combined. Scrape down sides of bowl.
- Using a cookie scoop, scoop about 2-3 tablespoons of dough onto prepared baking sheet, about 3 inches apart. Bake for 12-15 minutes, until cookies spread out and the top begins to crack (be careful not to overbake the cookies, they should be soft when removed from oven). Transfer to a wire rack to cool completely.
Chocolate Ganache
- Add chocolate chips and a pinch of salt to a medium-sized bowl. Heat heavy cream until very hot but not boiling, using a microwave or the stove.
- Pour hot cream over chocolate chips and let sit for 5 minutes. Stir until the mixture is smooth and glossy.
Green Icing
- In a small bowl, stir together the powdered sugar, heavy cream, and green food coloring until incorporated. Add icing to a piping bag, then cut a small hole in the tip.
Decorate
- Once cookies have cooled completely, you are ready to decorate. Add about a tablespoon of ganache to each cookie and spread into a thin, smooth layer.
- Pipe green icing onto the ganache to create the pumpkin vines. Top with candy pumpkins. Enjoy immediately or store in an airtight container until ready to serve.
Notes
Cookies can be kept refrigerated in an airtight container for up to 4 days.
