Santa Snicker Surprise Cookies Recipes

SANTA SLICE-AND-BAKE COOKIES

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.

CHRISTMAS SURPRISE SUGAR COOKIES

Steps:

• Heat oven to 375°F. In medium bowl, stir cookie mix, butter, egg and flour until dough forms. Divide dough into thirds. Tint one-third red and one-third green with food colors; leave one-third plain. Keep dough covered tightly until ready to use.
• On floured surface, roll each third of dough until 1/8 inch thick. For round cookies, cut with 1 1/2-inch cookie cutter; for square cookies, cut into 1 1/2-inch squares using sharp knife. (Dip cutter or knife in flour for easier cutting.)
• On ungreased cookie sheet, place half the cookies 1 inch apart. Place 1 candy piece on center of each cookie; top with another cookie. Gently press edges together to seal, using tines of fork. To decorate before baking, sprinkle cookies with colored sprinkles, sugars or decors as desired.
• Bake 6 to 8 minutes or until edges are light brown. Cool 1 minute; remove from cookie sheet to wire rack. Cool completely, about 30 minutes. Decorate with gels as desired.

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.)

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'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 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.