Mini Sprinkled Pumpkin Sandwich Cookies
Ingredients
Scale
- 1 Spinning Leaf Mini Pumpkin Sandwich Cookie Mold
- 1 bag Ghirardelli Dark Chocolate Melting Wafers
- 1 bag Ghirardelli White Chocolate Melting Wafers
- Halloween nonpareils
- Mini Oreos
- Piping bottle
Instructions
- Place the sandwich cookie mold on a flat surface.
- Melt about 1/4 of the bag of dark chocolate wafers according to the package directions. Transfer the melted chocolate to a piping bottle and pipe the stem section of each pumpkin. Refrigerate for about 15 minutes, or until set.
- Melt the white chocolate wafers according to the package directions. Stir in the Halloween nonpareils.
- Spoon or pour the white chocolate mixture into each mold cavity, filling it about halfway. Press a Mini Oreo into the center of each one.
- Cover the cookies with the remaining white chocolate mixture, filling each cavity to the top. Gently tap the mold on the counter to help the chocolate settle.
- Refrigerate for about 30 minutes, or until completely set.
- Carefully remove the pumpkin cookies from the mold and serve at room temperature.