Cocoa Surprise Cookies Recipes

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.

Steps:

• In a bowl (preferably metal) stir together flour, granulated sugar, cocoa, baking powder, salt, and blend in butter. Stir in egg and vanilla until mixture is blended. NOTE: (Some people add ¼ cup mini chocolate chips to make richer, I did not).
• Spread dough in a thin layer in bowl and freeze 10 minutes, or until firm.
• Preheat oven to 400°F and lightly grease 2 baking sheets.
• Put 4 tablespoons confectioners' sugar in a small bowl and dust hands with additional. Roll each piece of dough into a ball (small - gumball size) and then in confectioners' sugar in bowl. Arrange balls 2 inches apart on baking sheets, bake 8 to 10 minutes, or until cookies are just set. Cool cookies on racks.

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.

Steps:

• Combine flour and cocoa; set aside.
• Beat butter in a med bowl on med speed until softened.
• Add sugar, baking soda, baking powder and salt.
• Beat until well mixed.
• Beat in egg and vanilla, scraping the side of the bowl.
• Gradually beat in flour mixture.
• Shape dough into 1-inch balls.
• Place 2-inches apart on an ungreased cooking sheet.
• Press down the centers with your thumb.
• Drain cherries, reserving juice.
• Place a cherry in the center of each cookie in the depression you made with your thumb.
• Combine chocolate pieces and condensed milk in a small saucepan.
• Cook and stir over low heat until the chocolate is melted.
• Stir in 4 teaspoons of the reserved cherry juice.
• Spoon about 1 teaspoon of the chocolate and milk mixture over each cherry, spreading to cover cherry.
• If the frosting is too thick, thin with additional cherry juice.
• Bake in a 350°F oven for about 10 minutes or until edges of cookie is firm.
• Cool on cookie sheet for 1 minute.
• Transfer to a wire rack to finish cooling.

Steps:

• Bring first 4 ingredients to a boil.
• Cook for 1 minute.
• Remove from heat.
• Add remaining ingredients.
• Mix well and drop by teaspoon onto wax paper.
• Let cool.
• Note: After I have let them cool, I put them in the fridge.
• They seem to harden better, plus they taste good that way.

Steps:

• Preheat the oven to 350 degrees Fahrenheit.
• Make sure that the butter is at room temperature, or put the butter in the microwave for about 15 seconds just to soften it up.
• Using a mixer, cream the butter, brown sugar and granulated sugar until light and fluffy.
• Add the egg and vanilla extract and mix until combined.
• In a separate bowl, sift the flour, cocoa powder, baking soda and salt.
• Add the dry ingredients into the wet ingredients and mix until everything is incorporated and you're left with a luscious chocolate dough.
• Make truffle-sized balls and place them on a parchment lined baking sheet.
• Bake for exactly 8 minutes--no longer--no less.
• Let them cool.
• Enjoy! :).

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.