Chocolate Surprise Cookies Recipes

SURPRISE COOKIES

Steps:

• Preheat oven to 375 degrees. In a medium bowl, whisk together flour, cocoa powder, baking soda, and salt; set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, cream together butter and sugar until light and fluffy, about 2 minutes. Add egg, milk, and vanilla, and beat until well combined. Add reserved flour mixture; mix on low speed until combined.
• Using a tablespoon or 1 3/4-inch ice cream scoop, drop dough onto ungreased baking sheets, about 2 inches apart. Bake until cookies begin to spread and become firm, 10 to 12 minutes.
• Remove baking sheets from oven, and place a marshmallow, cut-side down, in the center of each cookie, pressing down slightly. Return to oven, and continue baking until marshmallows begin to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
• Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.

CHOCOLATE SURPRISE COOKIES

Steps:

• Preheat oven to 375°F.
• Combine flour, cocoa, baking powder and baking soda in medium bowl; set aside.
• Beat butter, brown sugar and 1/2 cup granulated sugar with electric mixer at medium speed until light and fluffy; beat in eggs and vanilla.
• Gradually add flour mixture and 1/2 cup pecans; beat well.
• Cover dough; refrigerate 15 minutes or until firm enough to roll into balls.
• Place remaining 1/2 cup pecans and 1 tablespoons sugar in shallow dish. Roll tablespoonful of dough around 1 caramel candy, covering completely; press one side into nut mixture.
• Place, nut side up, on ungreased cookie sheet. Repeat with additional dough and candies, placing 3 inches apart.
• Bake 10 to 12 minutes or until set and slightly cracked. Let stand on cookie sheet 2 minutes.
• Transfer cookies to wire rack; cool completely.
• Place white chocolate chips in a small resealable plastic freezer bag; seal bag.
• Microwave at MEDIUM (50% power) 2 minutes. Continue microwaving in one minute intervals at 50% power until melted.
• Knead bag until chocolate is smooth. Cut off tiny corner of bag; drizzle chocolate onto cookies.
• Let stand about 30 minute or until chocolate is set.

STEPHANIE TYLER'S CHOCOLATE SURPRISE COOKIES

Steps:

• Preheat oven to 350 degrees F.
• Combine cake mix, oil and eggs in a bowl and mix well. Stir in toffee bits and instant coffee mix. Drop by teaspoons on ungreased cookie sheet and bake at for 8 to 10 minutes.
• Upon removing from oven, let the cookies stand on sheet for 2 minutes, then cool on racks.

CHOCOLATE PEANUT BUTTER SURPRISE COOKIES

Steps:

• Sift together flour, cocoa powder, baking powder, and baking soda. Set aside.
• In the bowl of an electric mixer fitted with the paddle attachment, beat butter, shortening, granulated sugar, and 1 cup light-brown sugar on medium speed until light and fluffy, about 2 minutes. Add eggs, one at a time, mixing until fully combined between each addition. Add vanilla, and beat to combine. Gradually add dry ingredients, and mix on low speed until fully combined. Remove from mixer. Using a wooden spoon, stir in chocolate chips. Cover bowl with plastic wrap, and chill until firm, about 1 hour.
• Preheat the oven to 350 degrees. Line baking sheets with Silpats (nonstick French baking mats) or parchment paper.
• In a small bowl, using a rubber spatula, stir together peanut butter and remaining 1/4 cup light-brown sugar.
• Using a 1 1/4-inch scoop or heaping tablespoon, drop dough onto prepared baking sheets about 2 inches apart. Make a thumbprint in the center of each cookie. Fill thumbprint with 1 teaspoon peanut-butter mixture. Top with a second scoop of dough, and carefully mold dough to cover "surprise."
• Bake until firm, about 12 minutes. Transfer sheets to wire racks to cool for 5 minutes, then transfer cookies to racks.

CHOCOLATE SURPRISE

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
• In a large bowl, cream together 1/2 cup butter and 1 cup sugar until smooth. Beat in the egg, then stir in the 1/4 cup milk and vanilla. Combine the flour, 1/3 cup cocoa and baking soda; stir into the creamed mixture. Drop by heaping teaspoonfuls onto the prepared cookie sheet.
• Bake for 8 minutes in the preheated oven. Remove cookie sheet and press marshmallow halves into the center of each cookie cut side down. Return the cookies to the oven for an additional 2 minutes. Remove from the oven and press lightly on the cookies to flatten slightly. Remove cookies to wire racks to cool.
• To make the icing: In a small saucepan over medium heat, combine 1 cup sugar, 1/2 cup cocoa, 1/4 cup milk, 1 teaspoon vanilla and 1/4 cup butter. Bring the mixture to a boil, stirring occasionally, and let boil for 1 minute. Brush the cookies with the frosting then top each one with a pecan half before the icing sets.

CHOCOLATE SURPRISE COOKIES

Steps:

• Preheat oven to 350 degrees.
• In a large mixing bowl, mix together the first six ingredients using an electric mixer until you have reached a fluffy smooth consistency.
• Sift in four, baking soda, baking powder and cocoa mixing well until free of any lumps.
• Add in semi sweet and milk chocolate chips.
• Cover the bowl with plastic wrap and place in the fridge for at least two hours.
• The colder the dough the easier it is to manage when it comes time to form the cookies.
• DO NOT put in freezer!
• While you are waiting for the dough to chill, now is the time to make that delicious surprise center for the cookies by mixing together the last two remaining ingredients of peanut butter and brown sugar.
• Remove dough from fridge and let sit a few minutes at room temperature.
• With a heaping tablespoon of cookie dough form dough balls placing them about two to three inches apart on a non stick or parchment lined baking sheet.
• NOTE: These cookies are a hearty cookie and do spread out quite a bit during cooking time.
• In the center of each dough ball make an indentation with your thumb as to create a well.
• Then fill the well with a heaping teaspoon of the peanut butter brown sugar mixture.
• So, now you are going to make another dough ball but this time you are going to flatten it as to make a lid for each peanut butter filled cookie bottom.
• Pinch and press the bottom and top of the cookie edges to seal in the peanut butter surprise so that no filling is visible.
• (I have often patched up open areas with small dabs of remaining cookie dough.) Some filling may however leak out during baking but those ones can be sampled for qualilty control by the baker later, lol.
• Bake at 350 degrees for 12 minutes only!
• Let cookies completely cool on baking sheet before removing them.
• They may look uncooked at first but allowing them to cool provides additional cooking time on the baking sheet at a decreased temperature.
• Do not over bake as they burn quickly!
• I have also added a dollup of grape jelly or strawberry jam on top of the peanut butter mixture.
• You can also keep the dough in the fridge for up to a week and bake cookies as needed.
• I hope you enjoy them as much as we do.