Chocolate Surprise Cookies
Oh my gosh, you guys..summer is over! Judy’s kids start school today and many of their friends went back to school in the middle of August. How is that possible? We are never ready for summer to end.
Today’s recipe for Chocolate Surprise Cookies is great for those of you who have kids back in school – it gives them something to look forward to in their lunches. Because lunchtime is the best time of the school day, right?! Our Chocolate Surprise Cookies are the best lunch box treats! Who doesn’t like a little surprise? They are both a cookie and a candy and can be customized to contain pretty much whatever you’d like as your “surprise” in the middle. They are also sturdy so they hold up well in a lunch box.
Put a little smile on your student’s (or any of your loved ones) face and pack them some Chocolate Surprise Cookies in their lunch!
Note: We chose to distinguish the “surprise” in the middle of each cookie by using different top decorations for each flavor (multicolored non-pareils for the marshmallow filling, white jimmies for the peppermint patties and no topping for the peanut butter cups). This comes in handy for those with food allergies or particular dislikes. You can make these complete “surprise” cookies by using no top decorations at all.
If using decorations, be sure to coat only half the dough scoops.
After baking, top the uncoated bottom cookies with desired surprise filling.
After placing top cookie over bottom cookie, press round cutter straight down firmly to remove outer crust and seal in the surprise!
Be patient while the cookies cool!
The pefect lunchbox treat!
Chocolate Surprise Cookies
- 2 cups (9 oz) all-purpose flour
- ¾ cup (3 oz) Dutch process cocoa powder
- ½ tsp baking soda
- ¾ tsp salt
- 1 ¼ cups (10 oz) unsalted butter, at room temperature
- 2 cups (14 oz) granulated sugar
- 2 large eggs at room temperature
- 2 tsp vanilla extract
Suggested centers and decorations:
- Mini York peppermint patties
- Mini peanut butter cups
- Regular marshmallows, cut in half
- Assorted jimmies, non-pareils or sanding sugars (optional)
Preheat oven to 350 and line several baking sheets with parchment.
In a small bowl, combine the flour, cocoa powder, baking soda and salt. Whisk together until well combined and set aside.
In the bowl of a stand mixer, beat butter and sugar until light and fluffy, about 3 minutes. Add eggs and vanilla and beat until smooth. With the mixer on low, gradually add the flour mixture and beat until just combined. Use a rubber spatula to scrape down sides of bowl and stir a few times to be sure dough is uniformly mixed. Cover and refrigerate dough for 1-2 hours.
Using a 1 ¼ ” diameter (#70) scoop, scoop dough and place on baking sheet about 1 ½” apart. Be sure each cookie sheet has an even number of scoops, If using, dip tops only of half of the cookies in non-pareils, sanding sugar or jimmies of your choice. Bake one sheet at a time in center of oven for 10-12 minutes, rotating sheet 180 degrees halfway through baking time.
Once cookies are fully set, remove from oven and immediately top the plain cookies with desired filling ingredient (or half of the cookies if using no top decoration). Allow to sit for a minute or two to soften and then working quickly, top each with one of the still quite warm decorated cookies. Use a spatula to remove the still warm sandwiched cookies to a cutting board. Using a 2 ½” round cookie cutter, press straight down on the sandwiched cookies to cutaway the edges and seal in the surprise center. Place on wire rack to cool completely.
Cookies are best within a day or two, but can be stored in an air tight container for up to 5 days.
Makes about 35 completed cookies