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.
FROSTED CHOCOLATE COOKIES
Super-size double-chocolate cookies offer super chocolate satisfaction.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h10m
Yield 30
Number Of Ingredients 15
Steps:
- Heat oven to 350°F. Grease cookie sheets with shortening or cooking spray. In large bowl, beat granulated sugar, 1/2 cup butter, the buttermilk, vanilla, egg and 2 oz melted chocolate with electric mixer on medium speed until well blended. Stir in flour, baking soda and salt until dough forms. Stir in nuts.
- Onto greased cookie sheets, drop dough by level 1/4 cupfuls or #16 cookie/ice cream scoop about 2 inches apart. Flatten slightly with fork.
- Bake 13 to 15 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
- In 2-quart saucepan, melt 2 oz chocolate and 2 tablespoons butter over low heat, stirring frequently. Remove from heat. Stir in powdered sugar and hot water until smooth. (If frosting is too thick, stir in additional water. If frosting is too thin, stir in additional powdered sugar.) Spread frosting on cooled cookies. If desired, draw tines of fork through frosting to make wavy lines. Decorate with candy sprinkles.
Nutrition Facts : Calories 290, Carbohydrate 37 g, Cholesterol 30 mg, Fat 2 1/2, Fiber 2 g, Protein 4 g, SaturatedFat 7 g, ServingSize 1 Cookie, Sodium 160 mg, Sugar 24 g, TransFat 0 g
CHOCOLATE CHIP COOKIE SURPRISE CAKE
Please cookie and cake lovers alike with this simple cake that has chocolate chip cookie dough baked inside.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h
Yield 15
Number Of Ingredients 7
Steps:
- Heat oven to 350°F (325°F for dark or nonstick pan). Generously grease and lightly flour bottom only of 13x9-inch pan, or spray with baking spray with flour.
- In large bowl, beat cake mix, milk, oil and 4 eggs with electric mixer on low speed 30 seconds, then on medium speed 2 minutes. Pour into pan.
- Make cookie dough as directed on pouch. Drop dough by teaspoonfuls evenly over batter in pan.
- Bake 54 to 59 minutes or until toothpick inserted in center comes out clean. Run knife around sides of pan to loosen cake. Cool completely, about 1 hour. Spread frosting over top of cake. Store loosely covered.
Nutrition Facts : Calories 510, Carbohydrate 68 g, Cholesterol 90 mg, Fat 4 1/2, Fiber 0 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 490 mg, Sugar 44 g, TransFat 2 g
FROSTED CHOCOLATE COOKIES
This was the most requested cookie for my late grandmother to make. It is a small drop cookie; one everyone will love. Spread my grandmother's Chocolate Frosting on this delicious cookies. The recipe can be found here on CookieRecipe.com!
Provided by Greg Pierce
Categories Desserts Cookies Chocolate Cookie Recipes
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
- Sift flour, soda, and salt together.
- In the top half of a double boiler, melt the chocolate over low heat.
- Cream together brown sugar, butter, and egg in a large mixing bowl. Slowly mix in the flour mixture and mix until well blended. Pour in melted chocolate, sour cream, and vanilla. Mix well and stir in nuts.
- Drop dough by teaspoonful onto greased cookie sheet about 1 inch apart. Bake for 10 minutes. Cool on wire racks. Cookies will be soft and about the size of a half dollar.
- When cooled top with Chocolate Frosting.
Nutrition Facts : Calories 79.5 calories, Carbohydrate 9.3 g, Cholesterol 10.5 mg, Fat 4.5 g, Fiber 0.5 g, Protein 1.2 g, SaturatedFat 2.4 g, Sodium 44 mg, Sugar 4.5 g
CHOCOLATE SURPRISE COOKIES
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
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
CHOCOLATE FROSTING FOR SURPRISE COOKIES
Use this frosting with Surprise Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Yield Makes 1 cup
Number Of Ingredients 5
Steps:
- Place confectioners' sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined.
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.
CHOCOLATE FROSTING FOR SURPRISE COOKIES
Use this frosting when making our Surprise Cookies.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes
Number Of Ingredients 5
Steps:
- Place confectioners' sugar in a medium bowl. In a small saucepan over medium-low heat, melt butter with the cocoa, stirring occasionally with a wooden spoon. Add milk and vanilla, and whisk.
CHEWY SURPRISE COOKIES
"With four daughters, six grandchildren and one great-grandchild, I've baked lots of cookies," notes Lavon Timken of Cimmaron, Kansas. "This recipe is one of my favorites."
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 8 dozen.
Number Of Ingredients 10
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.
Nutrition Facts : Calories 230 calories, Fat 12g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 147mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.
CHOCOLATE SURPRISE COOKIES
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
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.
CHOCOLATE SURPRISE
Chocolate cookie with a marshmallow surprise, and a chocolate icing. Each cookie is topped with a pecan half.
Provided by Sandy
Categories Desserts Cookies Drop Cookie Recipes
Time 20m
Yield 36
Number Of Ingredients 15
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.
Nutrition Facts : Calories 124.6 calories, Carbohydrate 20.1 g, Cholesterol 15.6 mg, Fat 4.9 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 2.7 g, Sodium 51.5 mg, Sugar 13.5 g
CHOCOLATE MARSHMALLOW SURPRISE COOKIES
Make and share this Chocolate Marshmallow Surprise Cookies recipe from Food.com.
Provided by andrea185
Categories Dessert
Time 25m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 15
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 begins to melt, 2 to 2 1/2 minutes. Transfer cookies to a wire rack to cool completely before frosting.
- Make frosting: Place confectioners' sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined.
- Spread about 1 tablespoon of frosting over each marshmallow, starting in the center and continuing outward until marshmallow is covered.
Nutrition Facts : Calories 183.1, Fat 6.8, SaturatedFat 4.2, Cholesterol 25.1, Sodium 86, Carbohydrate 30.4, Fiber 1.4, Sugar 20.3, Protein 2.3
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