Hidden Surprise Cookies Recipes

ALFAJORES HIDDEN SURPRISE COOKIES

Steps:

• Heat oven to 375°F (350°F for dark or nonstick cookie sheets).
• Make sugar cookie dough as directed on pouch. Roll dough into 36 (1-inch) balls; place on ungreased large cookie sheets about 2 inches apart. Flatten slightly with bottom of glass dipped in sugar.
• Bake 7 to 8 minutes or until light golden brown. Cool on cookie sheets 1 minute. Using 1 1/4-inch round cutter; cut the center out of 12 of the cookies and set aside for another use. Remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• Spread about 1 1/2 teaspoons dulce de leche on each of 12 uncut cookies. Top each with cookie with center cut out. Fill each hole of 11 of the cookies with 1 teaspoon hazelnut spread. Fill 12th cookie with colored sprinkles (that's the surprise cookie). Spread 1/2 teaspoon dulce de leche around top edge of each cookie to act as "glue," and top with remaining 12 cookies. Press together gently to squeeze dulce de leche out slightly.
• In small microwavable bowl, melt chocolate chips and shortening uncovered on High 1 minute, stirring until smooth. Dip half of each cookie into melted chocolate. Roll edges of other half of each cookie in toasted coconut, pressing slightly to allow it to stick. Place on sheet of waxed paper; refrigerate to set chocolate. If desired, place cookies in decorative bags to give as gifts.

SURPRISE PACKAGE COOKIES

Steps:

• Cream butter and sugars until light and fluffy. Beat in vanilla and eggs, one at a time. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, until dough is firm enough to shape, about 2 hours. , Preheat oven to 375°. With floured hands, wrap tablespoonfuls of dough around mints (about 42) to form rectangular cookies, covering completely with dough. Place 2 in. apart on greased baking sheets., Bake until edges are golden brown, 10-12 minutes. Remove from pans to wire racks; cool completely., In a microwave or saucepan, melt remaining mints; drizzle over cookies.

SECRET KISS COOKIES

Steps:

• In a large bowl, cream butter, sugar and vanilla until light and fluffy, 5-7 minutes. Gradually add flour and mix well. Fold in walnuts. Refrigerate dough until firm, 2-3 hours. , Preheat oven to 375°. Shape into 1-in. balls. Flatten balls and place a chocolate kiss in the center of each; pinch dough together around kiss. Place 2 in. apart on ungreased baking sheets. , Bake until set but not browned, 12 minutes. Cool 1 minute; remove from pans to wire racks. , Sift together 2/3 cup confectioners' sugar and cocoa. While cookies are still warm, roll half in cocoa mixture and half in remaining confectioners' sugar. Cool completely. Store in an airtight container.

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.

HIDDEN SURPRISE COOKIES

Steps:

• Preheat oven to 375 degrees.
• Beat butter with an electric mixer on medium to high speed for 30 seconds. Add granulated sugar, baking powder, and salt; beat until combined. Beat in egg, egg yolks, and vanilla until combined. Beat in flour (you may need to hand mix some of it).
• Transfer 3/4 cup of the dough to a small bowl. Add powdered sugar, cocoa powder, and melted butter. Beat well. Shape into 1-inch balls.
• Beat almond extract into remaining dough. Mold about 1 tablespoons of almond dough around each cocoa ball. Roll gently to make smooth, round ball. Roll each ball in colored sugar or candy sprinkles. Place balls two inches apart on greased cookie sheet.
• Bake at 375 for 10-11 minutes or until bottoms are browned. Cool cookies on a pan for 1 minute then transfer to a wire rack. Cool completely.

CHERRY SURPRISE COOKIES

Steps:

• Drop cookie dough by teaspoonfuls 2 in. apart onto greased baking sheets. Top each with a chocolate star and wrap dough around it. Top each with a candied cherry half. Bake at 375° for 10-12 minutes or until bottoms are lightly browned. Remove to wire racks to cool.