Mystery Cookies Recipes

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CHEWY CARAMEL MYSTERY COOKIES



Chewy Caramel Mystery Cookies image

Take a peek inside your cauldron and see what candy is leftover from Halloween. Chop it up and mix it in these decadent and delightful cookies, which extend the holiday by a few extra days.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes     Cookie Recipes

Time 50m

Yield Makes 18

Number Of Ingredients 11

3 cups all-purpose flour (spooned and leveled)
1 teaspoon fine salt
1 1/4 teaspoons baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup caramels, such as Kraft (about 20), halved
1 cup roughly chopped assorted miniature chocolate candy bars, such as Mr. Goodbar (about 16)
3/4 cup small button-shaped chocolate candies, such as M&M's, for decorating

Steps:

  • Preheat oven to 350 degrees, with racks in upper and middle thirds. In a large bowl, whisk together flour, salt, and baking soda. In a large bowl, using an electric mixer, beat butter and sugars on high until pale and fluffy, about 3 minutes. Beat in eggs, scraping down bowl as needed. With mixer on low, beat in flour mixture in three additions until combined. Beat in vanilla. Fold in caramels and candy bars.
  • Using a 1/3-cup spring-loaded scoop, drop dough, 2 inches apart, on parchment-lined baking sheets. Bake 8 minutes. Remove from oven; immediately press candies onto cookies, then rotate sheets and bake until golden around edges and set in centers, about 8 minutes. Transfer cookies to wire racks to cool.

Nutrition Facts : Calories 364 g, Fat 16 g, Fiber 1 g, Protein 5 g, SaturatedFat 10 g

MAYAN MYSTERY COOKIES



MAYAN MYSTERY COOKIES image

Categories     Cookies     Chocolate

Yield 60 cookies

Number Of Ingredients 16

Mayan Mystery Cookies (source)
Note: the recipe directs "tuck[ing] about 5 chocolate chips into the center of each one." Doesn't that seem like a lot of extra effort for what's otherwise a very simple recipe? (Lisa thought so, too.)
After thoroughly combining the vanilla into the dough, and just before chilling, I'd fold in about 6 oz. (half a standard bag) of semi- or bitter-sweet chocolate chips, check to see if that was enough chocolate for my preferences, and add more if need be.
¾ cup (1½ sticks) unsalted butter, softened
¾ cup sugar, plus more for rolling
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
1 teaspoon cinnamon
½ teaspoon finely and freshly ground black pepper
¼ teaspoon allspice
1/8 teaspoon cayenne pepper
¾ cup unsweetened cocoa powder
1 large egg
1½ teaspoons vanilla extract
Semisweet chocolate chips (see note, above)

Steps:

  • Line two baking sheets with parchment paper or a silicone baking mat. Cream the butter and ¾ cup sugar in a food processor. Sift the flour, baking powder, salt, spices and cocoa in a medium bowl and add to the butter mixture. Add the egg and vanilla and process until the batter is uniform. Refrigerate the dough for at least an hour. Preheat oven to 350-degrees F. Using your hands, roll the dough into balls about the width of a quarter. Tuck about 5 chocolate chips into the center of each one. Put some sugar on a flat plate and roll the balls in the sugar to cover lightly. Place the balls on the baking sheets. Bake for 8 minutes, being careful not to overbake; the cookies should be delicate and soft in the center. Let cool on the baking sheets. Makes about 5 dozen cookies.

MYSTERY COOKIES



Mystery Cookies image

This recipe is from one of Joanne Flukes many mysteries, unfortunatley I can't remember which one. Posted for safe keeping.

Provided by Kerena

Categories     Drop Cookies

Time 1h10m

Yield 120 cookies, 60 serving(s)

Number Of Ingredients 11

1/2 cup butter, melted
3 1/2 cups sugar
2 eggs, beaten
1 (10 1/2 ounce) can condensed tomato soup
2 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons baking soda
2 teaspoons salt
2 cups raisins
2 cups nuts, chopped
4 1/2 cups flour

Steps:

  • Add sugar to melted butter and mix. Allow to cook, then add beaten eggs and mix well.
  • Stir in the can of tomato soup. Stir in cinnamon, nutmeg, baking soda and salt.
  • Next add the raisins and walnuts, stir.
  • Add in flour 1 cup at a time, mixing well after each addition.
  • Let dough stand for 10 minutes. Drop by teaspoonfuls onto a greased cookie sheet.
  • Bake in preheated 350 degree oven for 10-12 minutes, until golden brown on top. Let stand on cookie sheet for a minute and then finish cooling on a wire rack.

Nutrition Facts : Calories 140.4, Fat 4.2, SaturatedFat 1.4, Cholesterol 10.3, Sodium 185.9, Carbohydrate 24.6, Fiber 1, Sugar 15.2, Protein 2.2

MAYAN MYSTERY COOKIES



Mayan Mystery Cookies image

I love this recipe. The first time I tried one I thought I was about to eat a plain chocolate cookie, was I in for a surprise... I couldn't stop eating these!

Provided by jess03su

Categories     Dessert

Time 25m

Yield 36-48 cookies

Number Of Ingredients 13

3/4 cup butter, room temp
3/4 cup sugar
1 1/2 cups flour
1 1/2 teaspoons baking powder
1/4 teaspoon salt
1 teaspoon cinnamon
1/2 teaspoon finely ground black pepper
1/4 teaspoon ground allspice
1/2 teaspoon cayenne pepper
3/4 cup cocoa
1 large egg
1 1/2 teaspoons vanilla
semisweet chocolate morsel

Steps:

  • Preheat oven to 350 degrees.
  • Cream butter and 3/4 cup sugar.
  • Sift flour, baking powder, salt, spices and cocoa in a bowl and add to the butter mixture.
  • Add egg and vanilla and mix until batter is uniform.
  • Using your hands, roll dough into balls about the width of a quarter and tuck about 5 chocolate morsels into the center of each one.
  • Press one rounded side of ball in sugar.
  • Line cookie sheets with waxed paper and place balls on the paper.
  • Flatten dough balls using a glass.
  • Bake for 8 minutes, being careful not to overbake; the cookies should be delicate and soft in the center.
  • Let cool on the cookie sheet.

Nutrition Facts : Calories 76.1, Fat 4.3, SaturatedFat 2.6, Cholesterol 16, Sodium 61, Carbohydrate 9.3, Fiber 0.8, Sugar 4.2, Protein 1.1

EASY MONSTER COOKIES



Easy Monster Cookies image

This monster cookie recipe is frightfully fun! We prepared two different kinds of Betty Crocker™ cookie mixes and then added oats and M&M's® to make these delicious, flavor-packed monster cookies. This recipe only takes about an hour to make from start-to-finish so make a batch of these quick and easy monster cookies as a last-minute treat to bring to a party or leave these monstrous and chewy cookies out for your family to quickly devour!

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h

Yield 18

Number Of Ingredients 6

1 pouch (1 lb 1.5 oz) Betty Crocker™ chocolate chip cookie mix
1 pouch (1 lb 1.5 oz) Betty Crocker™ peanut butter cookie mix
1 1/2 cups quick-cooking oats
1 cup butter or margarine, softened
3 eggs
2 cups M&M's® chocolate candies

Steps:

  • Heat oven to 375°F. In large bowl, stir all ingredients except candies until soft dough forms. Stir in candies.
  • On ungreased cookie sheets, place about 1/4 cupfuls dough about 3 inches apart.
  • Bake 12 to 13 minutes or until light golden brown. Cool 2 minutes; remove from cookie sheets. Cool completely. Store in covered container at room temperature.

Nutrition Facts : Fat 2 1/2, ServingSize 1 Cookie, TransFat 0 g

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  • Preheat oven to 350°F. In a medium bowl, combine flour, baking soda, cinnamon, salt, nutmeg, and allspice; set aside. In a large bowl, combine sugar and melted butter. Let stand for 5 minutes. Beat in egg, tomato soup and vanilla with an electric mixer on medium speed until combined. Beat in as much of the flour mixture as you can. Stir in any remaining flour mixture. Stir in raisins and walnuts.
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