Chocolate Surprise Sugar Delight Cookies By Freda Recipes

CHOCOLATE SURPRISE COOKIES

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.

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.

COCOA SURPRISE COOKIES

Steps:

• In a large bowl, cream butter and sugars until light and fluffy. Add eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda; gradually add to the creamed mixture and mix well. Stir in chocolate chips. , Roll into 1-1/2-in. balls. Press two to three frozen marshmallows into each; reshape balls. , Place 2 in. apart on ungreased baking sheets. Bake at 400° for 8-10 minutes or until set. Cool for 5 minutes before removing to wire racks to cool completely.

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 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.

ALMOND DELIGHT COOKIES WITH DARK CHOCOLATE (SUGAR-FREE ALMOND PULP COOKIES)

Steps:

• Preheat the oven to 350 degrees F (175 degrees C). Line a baking sheet with lightly greased parchment paper.
• Soak dates in hot water until soft, 6 to 10 minutes. Drain.
• Combine dates, almond pulp, oats, almond milk, almond flour, coconut flour, coconut oil, applesauce, vanilla extract, cacao nibs, cinnamon, salt, and nutmeg in a food processor. Process to the consistency of cookie dough, adding water if needed.
• Roll 1 tablespoon of cookie dough with your hands. Pinch sides with your fingers to form a square. Place on the prepared baking sheet and press down with your fingers or a fork to flatten slightly. Repeat with remaining dough.
• Bake in the preheated oven until golden brown, about 20 minutes. Let cool.
• Melt dark chocolate in a microwave-safe glass or ceramic bowl in 15-second intervals, stirring after each interval, 1 to 2 minutes. Drizzle melted chocolate over cookies.

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.

CHOCOLATE SANDWICH DELIGHT

Steps:

• Preheat the oven to 325 degrees F. Coat a 9-by-13-inch baking pan with nonstick cooking spray or shortening and dust with cocoa powder. Set aside.
• Combine the flour, salt and cocoa powder in a medium bowl. Combine the sugar, melted butter, oil, vanilla and eggs in a large bowl. Add the flour mixture to the butter mixture and stir until combined. Stir in the chocolate chips. Pour the batter into the bottom of the prepared baking pan. Arrange the chocolate sandwich cookies on top of brownie batter, spacing them out evenly.
• Make the cheesecake layer. Beat the cream cheese and sugar in a large bowl until the mixture becomes fluffy. Slowly beat in the eggs, one at a time, until the batter is smooth. Add the vanilla, stirring until combined. Pour the cheesecake batter over the top of the chocolate sandwich cookies and brownie batter, spreading out evenly. Sprinkle the top with the chopped cookies. Bake until the edges are slightly golden brown and the center is a little jiggly, about 45 minutes. Remove to a wire rack to cool completely. Refrigerate for at least 2 hours or up to overnight. Cut into squares and serve with a drizzle of chocolate sauce, if desired.

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 FROSTING FOR SURPRISE COOKIES

Steps:

• Place confectioners' sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined.

SOFT CHOCOLATE CHIP COOKIE BY FREDA

Steps:

• Preheat Oven @ 375. Bake oats in a shallow pan for 10 min. @ 375 until toasted. stir well once, during toasting. Place oats in a food processor, or blender, til ground, and set aside.
• Lets make Cookies; in a mixing bowl, beat Butter, Add brn sugar,soda, & salt.Beat til mixed well. Add eggs yogurt, and vanilla beat til mixed well. Beat in as much flour as you can blend with the mixer.
• stir in with a wooden spoon the Oats, and any remaining flour. Stir in Choc Chips.
• Drop by rounded teaspoon, 2" apart on ungreased baking sheet.
• Bake 375 for 9-11 min. or til bottoms are browned. transfer to parchmnet paper, or wire rack to cool. Diabetic: one cookie is one serving Total sugar (g) 7 Carbs (g) 12 Calories 82 Diabetic exchange (de) starch 1

"CHOCOLATE SURPRISE SUGAR DELIGHT COOKIES" BY FREDA

Steps:

• Preheat Oven @ 350. Sift Dry Ingredients, into small bowl.
• Cream Butter, and Sugar till fluffy. Reduce mixer speed and add yolks. now add your Cream, and vanilla. Beat in your Dry ingredients, on low speed til just all combined.
• Roll dough into walnut sized balls. Roll into sugar. Place 1 inch apart on Parchment lined Cookie Sheet.
• Use handle of wooden spoon or your thumb make deep indention in each cookie.
• Bake about 10-12 Min. If indentions loses its idenity, press again. COOL on wire racks.
• "Surprise" in the Centers: Spoon Cream cheese frosting into centers of each. See recipe added above, Filling should be thick. So thicken to your desire. NOTE & TIP:(you can use your favorite frosting or I have used Cherries out of your canned pie fillings) This makes an added surprise. then I Drizzled with White frosting over tops in zig zag pattern over each. Very Attractive and tasty too. FUN TO MAKE and a JOY TO EAT! . . ENJOY