Chocolate Surprise Cookies Food

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.

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.

CHUNK FULL OF CHOCOLATE SURPRISE COOKIES

Steps:

• HEAT oven to 350 degrees F.
• COMBINE shortening, brown sugar and granulated sugar in large bowl; beat at medium speed until well blended. Add eggs, vanilla and water. Beat until well blended.
• COMBINE flour, baking soda and salt in medium bowl. Add, one cup at a time, to shortening mixture. Beat at low speed until blended. Stir in semi-sweet chocolate chunks, sweet chocolate pieces, white baking bar pieces, coconut and brickle chips until blended. Drop by heaping tablespoonfuls 3 inches apart onto ungreased baking sheet.
• BAKE 12 to 15 minutes or until set but not browned. Cool 2 minutes on baking sheets, transfer to cooling racks to cool completely.

CHEWY SURPRISE COOKIES

Steps:

• In a large bowl, cream the shortening, peanut butter, 1-1/2 cups sugar and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; gradually add to the creamed mixture and mix well. Chill for at least 1 hour. , Shape 4 teaspoons of dough around each Milk Dud so it is completely covered. Roll balls in remaining sugar. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until set. Cool for 5 minutes before removing to wire racks.

CHOCOLATE SURPRISE COOKIES

Steps:

• 1. Mix the cake mix with the eggs and butter.
• 2. Divide the cake mix into 2 even bowls and put in the fridge to get cold so it is easier to work with. 1-3 hours
• 3. Cut each block of cream cheese into 12 pieces.
• 4. Take out one bowl of cake mix at a time divide dough into 12 pieces. refriderate after doing the dividing
• 5. Take one piece of dough and wrap around a chunk of cream cheese and roll into a ball and then roll into the sugar.
• 6. Do the same with the rest of the dough and the other bowl.
• 7. At this point you can freeze the balls or bake at 350 degrees for 12 minutes until stress marks no longer look wet.
• 8. If you freeze them when you are ready to bake them just put on a cookie sheet, preheat the oven and bake for 15-17 minutes. Until stress marks do not look wet. Picture above for frozen cookies about to go in oven

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.

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 SURPRISE COOKIES

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.

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.

CHEWY CHOCOLATE SURPRISE COOKIES

Steps:

• In bowl, beat butter and both sugars until light. Beat in eggs and vanilla until smooth.
• In another large bowl, combine flour, cocoa and baking soda. Stir in sugar and egg mixture until it becomes soft dough. Let sit for ½ hour in fridge if possible.
• Place remaining sugar on plate.
• Divide dough into 4 parts.
• Place one tablespoon of dough in palm of hand. Press into flat circle and place one Rollo in centre. Bring up sides of dough to cover Rollo completely. Roll between palms to make a ball. Roll ball in sugar until covered.
• Place on ungreased cookie sheet. Bake for 10 minutes in 350 degrees oven or until tops are cracked and firm.
• *** You may need to play with the exact temperature - they key is to make sure they do not brown on the bottom, so check and adjust after the first batch. I've also found that they come out a bit better if they are cooked in single batches.
• Let sit on baking sheet 3-4 minutes before removing to rack.