Santas Surprise Peanut Butter Cookies Food

SANTAS SURPRISE COOKIES

Steps:

• In a medium size bowl, whisk together flour, baking soda, and salt. Set aside.
• In a large bowl using an electric mixer, beat together butter, peanut butter, and sugars on medium speed until light and fluffy. Add eggs and vanilla extract; mix until combined.
• Scrape down the sides of the bowl, add flour mixture; mix on low speed until combined.
• Cover cookie dough with plastic wrap and refrigerate for 2-3 hours. Do not bake cookies without chilling as they are prone to spreading
• Preheat oven to 350F degrees.
• Scoop dough into tablespoon rounds, or use a #50 disher in between; covering the Snickers completely and forming a ball.
• Place rounds of dough on a silicone baking mat/parchment paper lined baking sheet 2" apart.
• Bake 10-14 minutes or until edges have set.
• Cool cookies on a baking sheet on a wire rack for 8 minutes; transfer to a wire rack to cool completely.
• In a small microwave-safe bowl, add milk chocolate. Microwave on medium heat for 30 seconds. Remove and stir slowly. Replace in microwave for 15- second increments until chocolate is completely melted.
• Dip a fork or drizzling scoop into melted chocolate and drizzle over cooled cookies. Allow Santas Surprise Cookies to sit until chocolate hardens. Eat & Enjoy!

SNICKER SURPRISE PEANUT BUTTER COOKIES

Steps:

• Preheat oven to 300°F.
• In a medium bowl, sift together flour, baking soda, and salt.
• In a large bowl, mix together butter, peanut butter, and sugars until light and fluffy.
• Add eggs and vanilla and combine thoroughly.
• Then mix in flour mixture.
• Cover and chill dough 2-3 hours.
• To form cookie, scoop a tablespoon of chilled dough and flatten.
• Place a miniature Snickers in the center and form the dough into a ball around the Snickers.
• Place on a greased cookie sheet.
• Bake for 10-20 minutes.
• Cool cookies on a rack.
• Optional: Decorate cookies with powdered sugar or drizzled melted chocolate or both.

SANTA SNICKER SURPRISE COOKIES

Steps:

• 1. In a large mixing bowl, cream together butter, peanut butter and sugars. Beat until smooth & creamy.
• 2. Add eggs and vanilla. Beat well.
• 3. In a separate bowl, sift flour, and combine with baking soda and salt. Add dry ingredients slowly to the peanut butter mixture. Beat until thoroughly combined.
• 4. Cover dough and chill 3-4 hours or overnight.
• 5. Unwrap miniature snicker candy. Set aside. Use one tablespoon of dough and form in a ball. (Each ball should be about 1.5 inches in diameter) Flatten the ball, place a candy in the center and wrap dough around it, pinching as necessary. Be sure the candy is completely covered. Roll back into a ball. Repeat with each piece of candy and dough ball. Place dough balls with candy on a parchment lined cookie sheet. Space cookies about 3 inches apart. Bake at 350 degrees for 12 minutes. If you want crunchier cookies, bake about 5 min more. Allow cookies to cool about 5 minutes before removing from pan.
• 6. Allow cookies to cool. When all cookies are baked and cooled, place them close together on waxed paper or parchment paper on a large work surface. Sprinkle with sifted powdered sugar. Melt chocolate with 1/2 tsp shortening for about a minute in microwave. Stir, add additional time if needed to thoroughly melt. Immediately drizzle chocolate over cookies. ( I use a spoon and move quickly back and forth over the cookies to create smaller drizzle marks.). Let chocolate set before storing.

SANTA CLAUS COOKIES

Steps:

• In a microwave, melt white chocolate at 70% power for 1 minute; stir. Microwave at additional 10- to 20-second intervals, stirring until smooth., Dip one end of each cookie into melted chocolate, allowing excess to drip off. Place on wire racks. For Santa's hat, sprinkle red sugar on top part of chocolate. Press one vanilla chip off-center on hat for pompom; let stand until set., Dip other end of each cookie into melted chocolate for beard, leaving center of cookie uncovered. Place on wire racks. With a dab of melted chocolate, attach semisweet chips for eyes and a Red Hot for nose. Place on waxed paper until set.

SANTA'S SURPRISE COOKIES

Steps:

• 1. If you want to make your own cookie dough for this recipe that works well too, it will just add to your prep-time.
• 2. Cut your cookie dough off and flatten it out in your hands take a snickers mini and place in the middle of the flattened cookie dough. Form the cookie dough into a ball around the candy bar and place on non-stick cookie sheet. Bake the cookies as directed and enjoy! Depending on how much cookie dough you use and/or, buy/make will depend on the servings you get out of it. Great to leave out on Christmas Eve as well!

SANTA'S SNICKER'S BRAND SURPRISES

Steps:

• Combine the butter, peanut butter,and sugars using a mixer on a medium low speed until light and fluffy.
• Slowly add eggs and vanilla until thoroughly combined. Then mix in flower, salt, and baking soda.
• Cover up and chill dough for 2-3 hours.
• Remove dough from refrigerator. Divide into 1 tablespoon pieces and flatten.
• Place a snickers brand miniature in the center of each piece of dough.
• Form the dough in a ball around each snicker brand miniature.
• Place each on a greased cookie sheet and bake at 325° for 10-12 minutes (baking time and temperature may need to be ajusted if using more than one tablespoon of dough per cookie).
• Let cookies cool on baking rack or wax paper. (holiday hint: spruce up santa's surprise by drizzling melted Dove brand milk or dark chocolate gifts over the top of each cookie.

SANTA'S CHRISTMAS COOKIES

Steps:

• In a large bowl, use a whisk to combine the flour, salt and baking powder. In the bowl of a stand mixer fitted with the paddle attachment, beat the butter and sugar together on medium speed until light and fluffy, 3 to 5 minutes. Add the eggs and vanilla extract and beat until completely combined.
• Reduce the mixer speed to low and add the flour mixture slowly, about 1/2 cup at a time until finished, mixing until just combined. Form the dough into 2 disks and wrap in plastic. Refrigerate until slightly firm, about 1 hour, or up to overnight.
• Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper, or spray with cooking spray.
• Roll the dough out onto a floured work surface and use cookie cutters to cut out shapes, then transfer to the prepared baking sheets, leaving about a 2-inch space between each cookie.
• Chill the cut-out cookies on the baking sheets for about 15 minutes before baking for a more precise shape. Bake until just starting to become crisp and golden around the edges, about 15 minutes. Remove the cookies to a rack and let cool completely.
• Use food coloring to tint Royal Icing into different colors. To decorate, cover the cookies with the Royal Icing, then sprinkle on decorations while the icing is still wet. Let the icing set completely.
• Add the meringue powder to 1/2 cup water in the bowl of a stand mixer fitted with the whisk attachment and whip for about 30 seconds. Slowly add the confectioner's sugar, and continue to beat until medium peaks form. If the icing is too stiff, add water a tablespoon at a time. Keep covered until ready to use. Transfer to a squeeze bottle for easier decorating.

SANTA'S SURPRISE COOKIES

Steps:

• In a large bowl, cream the butter, peanut butter and sugars until light and fluffy. Beat in eggs and vanilla. Combine flour and baking soda; gradually add to creamed mixture and mix well. Cover and refrigerate for 1 hour or until easy to handle., Roll dough into 1-1/4-in. balls. Press a candy bar into each; reshape balls. Place 2 in. apart on ungreased baking sheets. , Bake at 325° for 10-14 minutes or until edges are lightly browned. Cool for 2 minutes before removing to wire racks to cool completely. , In a microwave-safe bowl, melt chocolate candies and shortening; stir until smooth. Drizzle over cookies. Let stand until set.

SANTA'S WHISKERS

Steps:

• Cream together butter and sugar; blend in milk and extract.
• Stir in flour, cherries and pecans.
• Form dough into two 8 inch rolls.
• Roll in flaked coconut to coat outside.
• Wrap in waxed paper or plastic wrap and chill thoroughly.
• Cut into 1/4 inch slices and place on ungreased cookie sheets.
• Bake at 375* until edges are golden, about 12 minutes.

CHRISTMAS SURPRISE COOKIES

Steps:

• Combine butter, peanut butter, and sugars using electric mixer until light and fluffy.
• Slowly add eggs and vanilla until combined.
• Mix in flour, salt, and baking soda.
• Cover and chill dough for 2-3 hours.
• When dough is chilled, take 1 tablespoon of dough and flatten.
• Place miniature candy bar in center of dough and then form dough into ball around candy bar.
• Place on cookie sheet and bake at 325°F for 10 to 12 minutes.
• Let cookies cool on baking rack or on wax paper.
• When cooled, drizzle melted milk chocolate over each cookie.
• Store in a cool place.

SANTA'S SURPRISE PEANUT BUTTER COOKIES

Steps:

• 1. Preheat oven to 300°F. 2. In a medium bowl, sift together flour, baking soda, and salt. 3. In a large bowl, mix together butter, peanut butter, and sugars until light and fluffy. 4. Add eggs and vanilla and combine thoroughly. 5. Then mix in flour mixture. 6. Cover and chill dough 2-3 hours. 7. To form cookie, scoop a tablespoon of chilled dough and flatten. 8. Place a miniature Snickers in the center and form the dough into a ball around the Snickers. 9. Place on a greased cookie sheet. 10. Bake for 10-20 minutes. 11. Cool cookies on a rack. 12. Optional: Decorate cookies with powdered sugar or drizzled melted chocolate or both.

PEANUT SURPRISE COOKIES

Steps:

• In a large bowl, cream together the margarine, peanut butter, 1/2 cup white sugar and brown sugar until smooth. Beat in the egg. Combine the flour, baking powder, baking soda and salt; stir into the peanut butter mixture. Cover and chill dough until firm, about 30 minutes.
• Preheat the oven to 375 degrees F (190 degrees C). Roll chilled dough into 1 inch balls. Press a caramel candy into the center of each ball so that it is completely covered with dough. Roll balls in remaining sugar and place 2 inches apart onto ungreased cookie sheets.
• Bake for 10 to 12 minutes in the preheated oven, until set. Cool on baking sheets for 2 minutes before removing to wire racks to cool completely.

SANTA'S SURPRISE COOKIES

Steps:

• 1. Beat together butter, peanut butter and sugars with an electric mixer on low to medium speed until light and fluffy. Slowly add the eggs and vanilla, beating until well mixed. Then mix in the flour, baking soda and salt.
• 2. Cover and chill dough in the refrigerator for 2-3 hours.
• 3. Preheat oven to 325°F. Remove dough from refrigerator. Divide dough into 1-tablespoon pieces and flatten each dough piece. Unwrap enough candies for the amount of dough pieces and then place a candy in the center of each piece of dough. Form dough into a ball around each candy.
• 4. Place on a greased cookie sheet and bake for 10-12 minutes. Remove from oven and transfer to a wire rack to cool completely. If desired, sprinkle cookies with powdered sugar. (Optional: Melt baking chocolate and drizzle over the tops of the baked cookies.)

PEANUT BUTTER COOKIE SANTAS

Steps:

• Dip both ends of each cookie in chocolate, leaving a 1-inch section in center uncoated. Place on waxed paper-covered tray. Sprinkle sugar over one end of each cookie for Santa's hat.
• Use remaining white chocolate to attach to each cookie: 2 chocolate chips for Santa's eyes, 1 white candy for pom pom of hat and red candy for nose.
• Let stand 20 min. or until chocolate is firm.