Best 13 Santas Surprise Cookies Recipes

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"Santa's Surprise Cookies" are a delightful treat that combines the magic of Christmas with the scrumptiousness of a homemade cookie. With their festive red and green colors and a hidden surprise inside, these cookies are sure to bring joy to both young and old during the holiday season. Whether you're looking for a fun baking activity to do with the family or a unique gift to share with friends, this recipe has everything you need to create a memorable treat that will leave everyone feeling merry and bright.

Check out the recipes below so you can choose the best recipe for yourself!

SANTAS SURPRISE COOKIES



Santas Surprise Cookies image

A soft and chewy peanut butter cookie stuffed with a SNICKERS Minis and drizzled with melted milk chocolate.

Provided by Sarah

Categories     Dessert

Time 2h32m

Number Of Ingredients 11

3 and 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 cup unsalted butter, (softened)
1 cup creamy peanut butter
1 cup brown sugar, (packed)
1 cup granulated sugar
2 large eggs
1 teaspoon vanilla extract
SNICKERS Minis
1 cup chocolate candiquik or Dove Milk Chocolate Promises

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!

SANTA SLICE-AND-BAKE COOKIES



Santa Slice-and-Bake Cookies image

Santa's iconic red coat, fluffy white trim and black belt cookies are sure to bring out joyful belly laughs.

Provided by Food Network Kitchen

Categories     dessert

Time 3h30m

Yield 24 cookies

Number Of Ingredients 12

2 1/4 cups all-purpose flour, plus more for dusting (see Cook's Note)
1/2 teaspoon baking powder
1/4 teaspoon kosher salt
1 1/2 sticks (12 tablespoons) unsalted butter, at room temperature
3/4 cup granulated sugar
1 teaspoon vanilla extract
2 large eggs, at room temperature
Black gel food coloring
Red gel food coloring
1 cup confectioners' sugar
2 teaspoons meringue powder
1/4 cup white sprinkles

Steps:

  • For the cookie dough: Whisk together the flour, baking powder and salt in a medium bowl.
  • Add the butter and granulated sugar to the bowl of a stand mixer fitted with a paddle attachment. Beat on medium speed, scraping down the bowl at least once, until light and fluffy, about 2 minutes. Add the vanilla and 1 egg and beat to combine. Add the dry ingredients and beat on low speed until incorporated. Scrape down the bowl and continue to beat for 30 seconds.
  • Remove 1/3 cup of the dough to a small bowl. Add about 1/4 teaspoon black food coloring and stir to combine. Cover with plastic wrap and refrigerate until slightly firm, about 30 minutes.
  • Add about 1/2 teaspoon red food coloring to the dough remaining in the bowl of the stand mixer. Mix on medium speed until combined, about 1 minute, scraping down the bowl at least once. Cover with plastic wrap and refrigerate until slightly firm, about 30 minutes.
  • Place the red dough on a lightly floured clean work surface and roll it into a 7-inch log with a 2-inch diameter. Wrap with plastic wrap and place back in the refrigerator for 15 minutes.
  • Place the black dough on a lightly floured clean work surface and roll or flatten it into a 7-by-2-inch rectangle, 1/4-inch thick. Wrap with plastic wrap and place on a baking sheet and refrigerate for 15 minutes.
  • Whisk together the remaining egg with 1 tablespoon water in a small bowl for the egg wash.
  • Remove both doughs from the refrigerator. Slice the red log in half lengthwise. Lightly brush the flat end of one half with egg wash. Place the black dough onto it to adhere. Lightly brush the flat end of the other red half with egg wash and place it on top of the black dough. (If the dough softens and becomes difficult to work with, simply place it in the refrigerator for 10 minutes.) Wrap the log with plastic wrap and lightly roll it back and forth to round out the sides. Refrigerate the log for 1 hour.
  • Preheat the oven to 350 degrees F. Line 2 baking sheets with parchment paper.
  • Trim about 1/4 inch from each end of the log to reveal an even and flat Santa. Cut the log into 24 equal slices that are about 1/4-inch thick. Make sure to clean the knife after each slice for a clean cut so the colors won't bleed on each other. (If the log softens and becomes difficult to work with, simply place it in the refrigerator for 10 minutes.)
  • Arrange 12 cookies evenly on each prepared baking sheet. Bake until the edges are lightly golden, rotating the baking sheet halfway through, 14 to 17 minutes. Let cool completely on the baking sheets.
  • For the royal icing: Add the confectioners' sugar, meringue powder and 1 tablespoon water to the bowl of a stand mixer fitted with a whisk attachment. Beat on high for 1 minute, scraping down the sides as needed. If the icing is too thick, add 1 more teaspoon of water and beat until combined. Transfer to a small pastry bag fitted with a small round tip (size 4).
  • Pipe a white collar on the top half of the cookie. Sprinkle it with white sprinkles. Pipe buttons on the red coat and the black belt. Pipe a square buckle in the middle of the black belt.

SANTA'S CHRISTMAS COOKIES



Santa's Christmas Cookies image

Provided by Nancy Fuller

Categories     dessert

Time 2h35m

Yield 2 dozen cookies

Number Of Ingredients 12

3 1/2 cups all-purpose flour
1/2 teaspoon salt
1/4 teaspoon baking powder
1 1/2 sticks (12 tablespoons) unsalted butter, softened
1 1/2 cups granulated sugar
2 large eggs
2 teaspoons vanilla extract
Gel-paste food coloring, optional
Royal Icing, recipe follows
Edible decorations, such as sprinkles or candy balls, optional
1/4 cup meringue powder
8 cups sifted confectioner's sugar

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 SUGAR COOKIES



Santa's Sugar Cookies image

Nonpareils give these cookies an added crunch.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Yield Makes about 1 1/2 dozen

Number Of Ingredients 8

1 cup (2 sticks) unsalted butter, softened
2 cups sugar
2 large eggs plus 1 large egg white
2 teaspoons pure vanilla extract
4 cups sifted all-purpose flour, plus more for work surface
1 teaspoon baking powder
1/2 teaspoon salt
Nonpareils, for decorating

Steps:

  • Mix butter and sugar on medium-high speed until pale and fluffy. Mix in 2 eggs and vanilla. Reduce speed. Gradually mix in flour, baking powder, and salt. Divide dough in half; wrap in plastic. Refrigerate until firm, at least 1 hour.
  • Preheat oven to 325 degrees. Roll out dough on a lightly floured surface to 1/4 inch thick. Cut out rounds with a 3 1/2-inch cutter; transfer cookies to parchment-lined baking sheets. Freeze 15 minutes.
  • Brush egg white over cookies; top with nonpareils. Bake until edges turn golden, 16 to 18 minutes. Let cool on wire racks.

SANTA'S STUFFED BELLY COOKIES



Santa's Stuffed Belly Cookies image

I have been seeing "surprise inside cookies" for a few years and really wanted to come up with my own version. After a little brainstorming, I came up with the idea of making Santa's belly cookies and filling them with miniature cookies. These are so much fun to give as gifts-just wrap in colored cellophane and tie with a festive ribbon. You can exchange the mini cookies for candy or anything you'd like; if desired, you can color the cookie dough red, too. -Crystal Schlueter, Northglenn, Colorado

Provided by Taste of Home

Categories     Desserts

Time 1h10m

Yield 6 stuffed cookies

Number Of Ingredients 14

1-1/2 cups butter, softened
3 cups sugar
4 large eggs
1 teaspoon peppermint extract
1 teaspoon vanilla extract
5 cups all-purpose flour
2 teaspoons baking powder
1 teaspoon salt
ROYAL ICING:
3-3/4 to 4 cups confectioners' sugar
5 to 6 tablespoons warm water (110° to 115°)
3 tablespoons meringue powder
Red, white, black and gray food coloring
Red and green milk chocolate M&M's

Steps:

  • Preheat oven to 350°. Cream butter and sugar until light and fluffy. Beat in eggs and extracts. In another bowl, whisk flour, baking powder and salt; gradually beat into creamed mixture. Divide dough into quarters. Shape each into a disk; wrap in plastic. Refrigerate until firm enough to roll, about 2 hours., On a lightly floured surface, roll each portion of dough to 1/4-in. thickness. Cut with a floured 4-in. round cutter. Using a floured 3-1/2-in. round cutter, cut centers out of three-fifths of the cookies to make window cookies. Reroll and use dough trimmings. Place solid and window cookies 2 in. apart on greased baking sheets. Bake until edges are firm, 8-10 minutes. Remove from pans to wire racks to cool completely., For royal icing, combine confectioners' sugar, water and meringue powder; beat on low speed just until blended. Beat on high until stiff peaks form, 4-5 minutes. Tint with red, white, black and gray food coloring. Keep unused icing covered at all times with a damp cloth. If necessary, beat again on high speed to restore texture., Frost half of solid cookies with red icing; using a pastry bag, pipe them with belts, buckles and trim. Pipe white icing around edges of window cookies and remaining solid cookies so they will adhere. On each solid cookie, layer three window cookies; fill opening with M&M's. Top with a red-frosted cookie. Repeat with remaining cookies. Let stand at room temperature several hours until frosting is dry and firm. Store in an airtight container.

Nutrition Facts : Calories 765 calories, Fat 25g fat (15g saturated fat), Cholesterol 123mg cholesterol, Sodium 502mg sodium, Carbohydrate 128g carbohydrate (87g sugars, Fiber 1g fiber), Protein 9g protein.

SANTA COOKIES



Santa Cookies image

The young and young at heart can't resist sugar cookies decorated to resemble jolly old St. Nick!

Provided by Betty Crocker Kitchens

Categories     Dessert

Time 1h45m

Yield 30

Number Of Ingredients 12

1/2 cup sugar
1/2 cup butter or margarine, softened
1/2 teaspoon vanilla
1 egg
1 1/2 cups Gold Medal™ all-purpose flour
1/4 teaspoon baking soda
1/4 teaspoon salt
1/4 cup semisweet chocolate chips
1 tablespoon red cinnamon candies
1/2 cup fluffy white whipped ready-to-spread frosting (from 12-oz container)
1/4 cup flaked coconut or edible glitter
1 roll (0.75 oz) chewy fruit snack in 3-foot rolls (any red flavor)

Steps:

  • Heat oven to 350°F. In large bowl, beat sugar and butter with electric mixer on medium speed until blended. Beat in vanilla and egg. On low speed, beat in flour, baking soda and salt.
  • Shape dough into 1-inch balls. For each cookie, flatten ball into about 1 1/2-inch round with fingers; place 2 inches apart on ungreased cookie sheets. Lightly press 2 chocolate chips into upper third of each dough round for eyes.
  • Bake 9 to 11 minutes or until edges are light golden brown. Immediately press 1 cinnamon candy onto each cookie for nose. Remove from cookie sheets to cooling racks. Cool 15 minutes.
  • Place frosting in small resealable food-storage plastic bag. Seal bag; cut off small corner of bag. Squeeze bag to pipe frosting along bottom edge of cookie and above cinnamon candy for beard. Lightly sprinkle coconut over frosting; gently press into frosting.
  • Cut fruit snack into 2-inch-long pieces. Cut each piece diagonally in half to make 2 triangles. With small amount of frosting, attach fruit snack triangle on each cookie for hat. Fold top corner of each triangle over; pipe frosting "tassle" on pointed end of each "hat."

Nutrition Facts : Calories 90, Carbohydrate 12 g, Cholesterol 15 mg, Fat 1, Fiber 0 g, Protein 0 g, SaturatedFat 2 1/2 g, ServingSize 1 Cookie, Sodium 60 mg, Sugar 7 g, TransFat 0 g

SANTA SUGAR COOKIES



Santa Sugar Cookies image

Santa-shaped rolled sugar cookies, decorated with red and white icing, have a fun Reddi-wip beard added just before eating.

Provided by Pam Cooking Spray

Categories     Trusted Brands: Recipes and Tips

Time 4h

Yield 20

Number Of Ingredients 14

3 cups all-purpose flour
1 teaspoon baking powder
½ teaspoon salt
1 cup butter, softened
1 ½ cups granulated sugar
2 eggs
1 ½ teaspoons vanilla extract
1 ½ teaspoons almond extract
PAM® Original No-Stick Cooking Spray
2 (7 ounce) pouches red decorating cookie icing
2 (7 ounce) pouches white decorating cookie icing
22 red candy-coated chocolate pieces
44 semisweet chocolate morsels
Reddi-wip® Original Dairy Whipped Topping

Steps:

  • Combine flour, baking powder and salt in medium bowl; set aside. Beat butter and sugar in large bowl with electric mixer on medium speed until light and fluffy. Add eggs, vanilla and almond extracts; mix well. Gradually add flour mixture, beating on low speed after each addition until well blended. Divide dough into 3 portions; wrap each tightly in plastic wrap. Refrigerate dough 2 hours or until thoroughly chilled and firm enough to handle.
  • Preheat oven to 375 degrees F. Spray baking sheets and 5-inch Santa face cookie cutter with cooking spray; set aside. Roll out 1 portion of dough to 1/4-inch thickness on floured surface with floured rolling pin. Cut out cookies with prepared cutter. Transfer with metal spatula to baking sheet, placing 1 inch apart. Repeat with remaining dough portions, spraying cutter with additional cooking spray as needed.
  • Bake 7 to 10 minutes or until edges of cookies are browned lightly. Cool on baking sheet 1 minute before removing cookies and placing on wire racks to cool completely.
  • Use red icing to fill in the hat, leaving the tip of the hat blank. Use white icing to fill in the tip of the hat, the brim of the hat, the beard and to make 2 dots in the center of the face for the eyes. Place a red candy centered between the eyes at the top of the beard for the nose and a mini morsel on each white dot to make eyes. Top beard with Reddi-wip® just before serving.

Nutrition Facts : Calories 546.8 calories, Carbohydrate 77.4 g, Cholesterol 41 mg, Fat 27.6 g, Fiber 2.8 g, Protein 4.5 g, SaturatedFat 14.6 g, Sodium 231.5 mg, Sugar 57.8 g

SANTA'S SURPRISE COOKIES



Santa's Surprise Cookies image

Provided by My Food and Family

Categories     Recipes

Time 3h30m

Number Of Ingredients 12

1 cup softened butter
1 cup creamy peanut butter
1 cup sugar
1 cup light brown sugar
2 eggs
1 tsp vanilla
3 1/2 cups flour
1 tsp baking soda
1/2 tsp salt
2 bag s assorted miniature candies (Snickers work the best)
Powdered sugar (optional)
Baking chocolate (optional)

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.)

Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g

SANTA'S SURPRISE COOKIES



Santa's Surprise Cookies image

Every year we have about 30 guests at our home for Christmas Eve festivities. Out of all of the different cookies I make, these are the first to disappear.-Cheryl Smith, Jamestown, Pennsylvania

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield about 6 dozen.

Number Of Ingredients 12

1 cup butter, softened
1 cup creamy peanut butter
1 cup sugar
1 cup packed brown sugar
2 eggs
1 teaspoon vanilla extract
3-1/2 cups all-purpose flour
1 teaspoon baking soda
2 packages (11-1/2 ounces each) miniature Snickers candy bars
GLAZE:
1 package (9-1/2 ounces) Dove dark chocolate candies
1 teaspoon shortening

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.

Nutrition Facts : Calories 151 calories, Fat 7g fat (3g saturated fat), Cholesterol 14mg cholesterol, Sodium 75mg sodium, Carbohydrate 19g carbohydrate (12g sugars, Fiber 1g fiber), Protein 3g 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.

CHRISTMAS SURPRISE COOKIES



Christmas Surprise Cookies image

These are a hit for Christmas parties and get togethers. They are very rich but very addictive. Leave some out for Santa!

Provided by BradshawMom

Categories     Dessert

Time 27m

Yield 24 Cookies

Number Of Ingredients 11

1 cup butter, softened
1 cup creamy peanut butter
1 cup brown sugar
1 cup sugar
2 eggs
1 teaspoon vanilla extract
3 1/2 cups flour, sifted
1 teaspoon baking soda
1/2 teaspoon salt
1 (11 1/2 ounce) bag miniature candy bars (Snickers or Milky Way work best)
milk chocolate, for drizzle

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.

Nutrition Facts : Calories 270.8, Fat 13.7, SaturatedFat 6.1, Cholesterol 38, Sodium 214.5, Carbohydrate 33.3, Fiber 1.1, Sugar 18.2, Protein 5.2

SANTA'S SNICKER'S BRAND SURPRISES



Santa's Snicker's Brand Surprises image

Make and share this Santa's Snicker's Brand Surprises recipe from Food.com.

Provided by mbarwick

Categories     Dessert

Time 2h10m

Yield 48 serving(s)

Number Of Ingredients 11

1 cup margarine (softened)
1 cup creamy peanut butter (reduced-fat works great)
1 cup packed light brown sugar
1 cup sugar
2 large eggs
1 teaspoon vanilla
3 1/2 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
1 (13 ounce) package Snickers miniature candy bars
1 (11 ounce) package dove brand milk chocolate candies or 1 (11 ounce) package dark chocolate, gifts

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 WHISKERS II



Santa's Whiskers II image

These are left in the oven overnight.

Provided by Mary McGhee

Categories     Desserts     Cookies     Drop Cookie Recipes

Yield 24

Number Of Ingredients 7

2 egg whites
¼ teaspoon cream of tartar
⅛ teaspoon salt
½ cup white sugar
¾ teaspoon vanilla extract
1 cup chopped walnuts
2 cups semisweet chocolate chips

Steps:

  • Beat egg whites to a froth with cream of tartar and salt. Gradually add sugar.
  • Beat at medium speed for 10 minutes. Beat in vanilla. Stir in nuts and chocolate chips.
  • Drop by spoonfuls on a greased cookie sheet. Place in an oven preheated to 375 degrees F (190 degrees C). TURN OFF heat as soon as you put the cookies in. Leave in closed oven overnight.

Nutrition Facts : Calories 116.9 calories, Carbohydrate 13.7 g, Fat 7.4 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 2.8 g, Sodium 18.4 mg, Sugar 12 g

### 3 Key Baking and Cooking Tricks for Surprise Cookies ### 1. Keep the Dough Chilled: To maintain the shape and distinct chocolate lava center of your surprise cookies, it is essential to keep the batter chilled at all times during preparation and prior to serving. This guarantees that the chocolate center will remain solid and not bleed into the batter, preventing it from dispersing throughout the cookies. To ensure maximum chilling efficiency, chill the batter for a minimum of 30 minutes before scooping and then again for an additional 10-15 minutes after shaping. ### 2. Bake at High Temperatures: Achieving perfectly set and golden surprise cookies requires a precise balance of heat and duration. Preheat your over to 400 degrees Fahrenheit (200 degrees Celsius) and bake each sheet of cookies for exactly 10 minutes. This high-temperature bake ensures that the cookies spread and set quickly, resulting in a crispy, golden shell encasing a soft and gooey chocolate interior. ### 3. Store Properly for Optimal Preservation: To ensure the longevity of your surprise cookies and maintain their delightful taste, proper storage is paramount. Keep them in an airtight container at room temperature, as refrigeration can cause the chocolate center to harden, diminishing its intended texture. To further extend their freshness, freeze the baked and cooled cookies for up to three months. When ready to serve, thaw them at room temperature for 30 minutes to attain their original texture and enjoy the surprise within. ### In Summary, Crafting the perfect Surprise Cookies entails meticulous attention to detail throughout the process. From chilling the batter extensively to employing high-temperature, precise bake times, and practicing proper storage techniques, each step ensures consistent results. These methods cul væate in a delightful treat with a crisp, golden shell harboring a rich, gooey chocolate center that melts in your mouth. So, embrace these tips and indulge in the joys of surprise cookies, a delightful confection that is sure to impress with every captivating一口.

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