Chocolate Surprise Cookies Recipes

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CHOCOLATE SURPRISE COOKIES



Chocolate Surprise Cookies image

Chocolate and peanut butter are popular with our clan, so I roll them together in this recipe. It's fun watching folks' faces when they bite into the middle.

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield 2-1/2 dozen.

Number Of Ingredients 17

3/4 cup peanut butter
3/4 cup confectioners' sugar
CHOCOLATE DOUGH:
1/2 cup butter, softened
1/4 cup peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 egg white
1 teaspoon vanilla extract
1-1/2 cup all-purpose flour
1/2 cup baking cocoa
1/2 teaspoon baking soda
ICING:
2 tablespoons shortening
1 cup confectioners' sugar
1/4 teaspoon vanilla extract
1 to 2 tablespoons milk

Steps:

  • In a large bowl, beat peanut butter and confectioners' sugar until smooth. Roll into thirty 3/4-in. balls. Cover and refrigerate for 30 minutes. , Meanwhile, in another bowl, cream butter, peanut butter and sugars until light and fluffy. Beat in egg white and vanilla. Combine flour, cocoa and baking soda; gradually add to creamed mixture until blended. Roll into thirty 1-1/2-in. balls., Using floured hands, flatten chocolate balls and shape one around each peanut butter ball, sealing edges. Place 2 in. apart on greased baking sheets. , Flatten with a glass dipped in sugar. Bake at 375° for 7-9 minutes or until cookies are set and tops are cracked. Cool for 1 minute. Before removing to wire racks., For icing, in a small bowl, beat shortening and confectioners' sugar until smooth. Beat in vanilla and enough milk to reach spreading consistency. Spoon into a resealable plastic bag or pastry bag; cut a small hole in corner of bag. Pipe icing over cookies in a zigzag pattern.

Nutrition Facts : Calories 333 calories, Fat 17g fat (6g saturated fat), Cholesterol 16mg cholesterol, Sodium 191mg sodium, Carbohydrate 42g carbohydrate (28g sugars, Fiber 2g fiber), Protein 6g protein.

SURPRISE COOKIES



Surprise Cookies image

These delicious treats were inspired by mugs of hot chocolate topped with marshmallows.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 35m

Yield Makes about 2 dozen

Number Of Ingredients 11

1 3/4 cups all-purpose flour
3/4 cup cocoa powder
1/2 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1 cup sugar
1 large egg
1/2 cup milk
1 teaspoon pure vanilla extract
12 large marshmallows, cut in half horizontally
Chocolate Frosting for 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 PEANUT BUTTER SURPRISE COOKIES



Chocolate Peanut Butter Surprise Cookies image

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 3 1/2 dozen

Number Of Ingredients 12

2 cups all-purpose flour
1/2 cup Dutch cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
8 tablespoons (1 stick) unsalted butter
1/2 cup pure vegetable shortening
1/2 cup granulated sugar
1 1/4 cups light-brown sugar, firmly packed
2 large eggs
1 teaspoon pure vanilla extract
1 cup semisweet chocolate chips
1/2 cup peanut butter

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 COOKIES



Chocolate Surprise Cookies image

These are the best cookies on the planet. I got the recipe from a book called "Best-Loved Cookies".

Provided by Matthew Molus

Categories     Dessert

Time 47m

Yield 42 cookies, 21 serving(s)

Number Of Ingredients 13

2 3/4 cups all-purpose flour
3/4 cup unsweetened cocoa powder
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1 cup butter, softened
1 1/2 cups packed light brown sugar
1/2 cup granulated sugar, plus
1 tablespoon granulated sugar, divided
2 eggs
1 teaspoon vanilla
1 cup chopped pecans, divided
1 (9 -12 ounce) package chocolate-covered caramel candies (I use Dove brand)
4 -6 ounces white chocolate chips

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.

Nutrition Facts : Calories 296.7, Fat 15.3, SaturatedFat 7.3, Cholesterol 44.1, Sodium 119.5, Carbohydrate 38.8, Fiber 2, Sugar 24, Protein 3.8

STEPHANIE TYLER'S CHOCOLATE SURPRISE COOKIES



Stephanie Tyler's Chocolate Surprise Cookies image

Provided by Food Network

Categories     dessert

Time 22m

Yield 12 servings

Number Of Ingredients 5

One 18 1/4-ounce box milk chocolate cake mix (recommended: Betty Crocker)
1/2 cup vegetable oil
2 eggs
1/3 cup (8-ounce) package toffee chips (recommended: Heath Toffee Bits)
3 teaspoons toffee cappuccino mix (recommended: Hills Brothers English Toffee)

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 SURPRISE COOKIES



Chocolate Surprise Cookies image

My little one loves Reese Peanut butter cups and through creative thinking we came up with this delicious rich chocolate cookie filled with a surprising peanut butter centre...but shhh, only the baker knows it's there. Watch thier faces light up as they sink thier teeth into one of these cookies.

Provided by Snowbaby

Categories     Dessert

Time 27m

Yield 18 serving(s)

Number Of Ingredients 14

1/2 cup butter
1/2 cup golden crisco vegetable shortening
3/4 cup light brown sugar, firmly packed
3/4 cup granulated sugar
2 tablespoons pure vanilla extract
2 large eggs
2 cups all-purpose flour
1/2 teaspoon baking powder
1/2 teaspoon baking soda
1/2 cup cocoa powder
1 1/2 cups hershey miniature semisweet chocolate chips
1 cup hershey milk chocolate chips
1 cup crunchy peanut butter
1/4 cup light brown sugar

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.

Nutrition Facts : Calories 404.2, Fat 23.8, SaturatedFat 9.2, Cholesterol 37.4, Sodium 167.3, Carbohydrate 45.5, Fiber 3.2, Sugar 30.3, Protein 6.8

CHOCOLATE SURPRISE COOKIES



Chocolate Surprise Cookies image

Like chocolate covered cherries? Then you'll like these! Hidden inside each is a sweet cherry! Easy to make and make an attractive presentation!

Provided by Evans Mommy

Categories     Drop Cookies

Time 30m

Yield 40 cookies

Number Of Ingredients 10

1 1/4 cups butter, cut into chunks,at room temp
3/4 cup sugar
2 cups flour
3/4 teaspoon vanilla extract
1/2 teaspoon chocolate flavoring
1/4 teaspoon salt
1/2 cup Dutch-processed cocoa powder
2 cups slivered almonds
1 1/2 cups powdered sugar
1/2 cup drained maraschino cherry

Steps:

  • Preheat oven to 350.
  • Lightly grease cookie sheets.
  • In large mixing bowl, cream butter and sugar for about two minutes.
  • Add extracts, flour, salt, cocoa, and almonds.
  • Mix well.
  • Dough will be stiff.
  • To shape cookies, take a golf ball piece of dough and place a cherry in the center.
  • Shape the dough so that the cherry is completely surrounded and the dough is round in shape.
  • Place on cookie sheet about 1 1/2 inches apart.
  • Bake for 12-15 minutes or until firm to touch.
  • While still hot, roll in powdered sugar.
  • Place on wire racks to cool.

Nutrition Facts : Calories 139.5, Fat 8.7, SaturatedFat 4, Cholesterol 15.2, Sodium 55.9, Carbohydrate 14.7, Fiber 1.2, Sugar 8.5, Protein 2.1

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