Santa Snicker Surprise Cookies Recipes

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.

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.

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.)

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.

Steps:

• Preheat the oven to 400 degrees F.
• In a large bowl, combine the butter, shortening, 1 1/2 cups sugar and the eggs and mix thoroughly with an electric mixer on medium speed until creamy and well combined, 1 to 2 minutes. Sift together the flour, cream of tartar, baking soda and salt, and stir into the shortening mixture.
• In a small bowl, stir together the remaining 2 tablespoons sugar with the cinnamon.
• Shape the dough into 1 1/2-inch balls (1 tablespoon per ball), and roll each ball in the cinnamon-sugar. Arrange the dough balls 2 inches apart on ungreased cookie sheets. Bake two sheets at a time until the edges of the cookies are set but the centers are still soft, 8 to 10 minutes, rotating the sheets halfway through. Transfer the cookies to wire racks for cooling. Repeat with the remaining dough balls. Store in an airtight container.

Steps:

• Position a rack in the center of the oven and preheat to 350 degrees F. Melt the butter in a 10-inch cast iron skillet over medium heat, then set aside to cool slightly, 5 minutes.
• Whisk the flour, baking soda, cream of tartar and salt together in a medium bowl. Vigorously whisk 1 cup of the granulated sugar, brown sugar and egg together in a large bowl. Whisk in the melted butter. (Do not wipe out the skillet.)
• Add the flour mixture and continue whisking until the dough comes together. Let the dough and buttered skillet rest, separately, in a cool place for 30 minutes. (This allows the dough to firm up and the skillet to cool.)
• Mix together the remaining 2 tablespoons granulated sugar and the cinnamon in a large bowl. Shape the dough into a large ball and gently roll it in the sugar mixture until evenly coated.
• Place the dough ball in the center of the prepared skillet. Bake until the sides are browned, the center is still soft, and the surface of the cookie cracks, about 35 minutes, rotating once halfway through. Cool on a wire rack at least 15 minutes. Cut into wedges and serve warm or room temperature. Store in a sealed container at room temperature for up to 3 days.