Best Aunt Cindys Cookie Surprises Recipes

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MERINGUE SURPRISE COOKIES



Meringue Surprise Cookies image

Add attractive colors to meringue cookies with sprinkles and candies.

Provided by By Betty Crocker Kitchens

Categories     Dessert

Time 1h25m

Yield 24

Number Of Ingredients 6

2 egg whites
1/8 teaspoon salt
1/4 teaspoon vanilla
2/3 cup sugar
24 pastel mint drop candies
Colored snowflake sprinkles

Steps:

  • Heat oven to 250°F. Line large cookie sheet with parchment paper. In small bowl, combine egg whites, salt and vanilla; beat until foamy. Gradually add sugar, beating 3 to 5 minutes or until stiff peaks form.
  • Pipe or spoon mixture into 3/4-inch-wide mounds 1 inch apart on parchment-lined cookie sheet. Top each with mint candy. Pipe or spoon additional drop of mixture over candy to cover. Sprinkle with snowflake sprinkles.
  • Bake at 250°F. for 50 to 60 minutes or until crisp. Immediately remove from cookie sheets. Cool 10 minutes or until completely cooled.

Nutrition Facts : Calories 25, Carbohydrate 6 g, Cholesterol 0 mg, Fiber 0 g, Protein 0 g, SaturatedFat 0 g, ServingSize 1 Serving, Sodium 15 mg, Sugar 6 g, TransFat 0 g

CHRISTMAS SURPRISE COOKIES



Christmas Surprise Cookies image

These are a hit for Christmas parties and get togethers. They are very rich but very addictive. Leave some out for Santa!

Provided by BradshawMom

Categories     Dessert

Time 27m

Yield 24 Cookies

Number Of Ingredients 11

1 cup butter, softened
1 cup creamy peanut butter
1 cup brown sugar
1 cup sugar
2 eggs
1 teaspoon vanilla extract
3 1/2 cups flour, sifted
1 teaspoon baking soda
1/2 teaspoon salt
1 (11 1/2 ounce) bag miniature candy bars (Snickers or Milky Way work best)
milk chocolate, for drizzle

Steps:

  • Combine butter, peanut butter, and sugars using electric mixer until light and fluffy.
  • Slowly add eggs and vanilla until combined.
  • Mix in flour, salt, and baking soda.
  • Cover and chill dough for 2-3 hours.
  • When dough is chilled, take 1 tablespoon of dough and flatten.
  • Place miniature candy bar in center of dough and then form dough into ball around candy bar.
  • Place on cookie sheet and bake at 325°F for 10 to 12 minutes.
  • Let cookies cool on baking rack or on wax paper.
  • When cooled, drizzle melted milk chocolate over each cookie.
  • Store in a cool place.

Nutrition Facts : Calories 270.8, Fat 13.7, SaturatedFat 6.1, Cholesterol 38, Sodium 214.5, Carbohydrate 33.3, Fiber 1.1, Sugar 18.2, Protein 5.2

SURPRISE MERINGUES



Surprise Meringues image

These crisp, delicate cookies are light as a feather. Mini chocolate chips and chopped nuts are a delightful and yummy surprise in every bite. Mom knows this fun dessert is a fitting finale to a big meal. -Gloria Grant, Sterling, Illinois

Provided by Taste of Home

Categories     Desserts

Time 55m

Yield 4 dozen.

Number Of Ingredients 7

3 large egg whites
1 teaspoon vanilla extract
1/8 teaspoon cream of tartar
1/8 teaspoon salt
3/4 cup sugar
1 cup miniature semisweet chocolate chips
1/4 cup chopped pecans or walnuts

Steps:

  • Place egg whites in a large bowl; let stand for 30 minutes. Add the vanilla, cream of tartar and salt; beat on medium speed until soft peaks form. Gradually add sugar, 1 tablespoon at a time, beating on high until stiff glossy peaks form and sugar is dissolved, about 6 minutes. Fold in chocolate chips and nuts. , Drop by rounded teaspoonfuls 2 in. apart onto parchment-lined baking sheets. Bake at 250° for 40-45 minutes or until firm to the touch. Turn oven off; leave meringues in oven for 1-1/2 hours. Remove to wire racks. Store in an airtight container.

Nutrition Facts : Calories 70 calories, Fat 3g fat (1g saturated fat), Cholesterol 0 cholesterol, Sodium 20mg sodium, Carbohydrate 11g carbohydrate (10g sugars, Fiber 1g fiber), Protein 1g protein.

CHEWY SURPRISE COOKIES



Chewy Surprise Cookies image

"With four daughters, six grandchildren and one great-grandchild, I've baked lots of cookies," notes Lavon Timken of Cimmaron, Kansas. "This recipe is one of my favorites."

Provided by Taste of Home

Categories     Desserts

Time 35m

Yield about 8 dozen.

Number Of Ingredients 10

1-1/2 cups butter-flavored shortening
1-1/2 cups peanut butter
2 cups sugar, divided
1-1/2 cups packed brown sugar
4 eggs
3-3/4 cups all-purpose flour
2 teaspoons baking soda
1-1/2 teaspoons baking powder
3/4 teaspoon salt
1 package (10 ounces) Milk Duds

Steps:

  • In a large bowl, cream the shortening, peanut butter, 1-1/2 cups sugar and brown sugar until light and fluffy. Add eggs, one at a time, beating well after each addition. Combine dry ingredients; gradually add to the creamed mixture and mix well. Chill for at least 1 hour. , Shape 4 teaspoons of dough around each Milk Dud so it is completely covered. Roll balls in remaining sugar. , Place 2 in. apart on ungreased baking sheets. Bake at 350° for 10-12 minutes or until set. Cool for 5 minutes before removing to wire racks.

Nutrition Facts : Calories 230 calories, Fat 12g fat (3g saturated fat), Cholesterol 18mg cholesterol, Sodium 147mg sodium, Carbohydrate 28g carbohydrate (19g sugars, Fiber 1g fiber), Protein 4g protein.

AUNT SALLY COOKIES



Aunt Sally Cookies image

Just like the ones we bought when I was a child.

Provided by knowell

Categories     Desserts     Cookies     Spice Cookie Recipes

Time 1h

Yield 72

Number Of Ingredients 18

1 cup white sugar
2 cups shortening
2 egg yolks
1 cup molasses
5 ½ cups all-purpose flour
2 teaspoons cream of tartar
4 teaspoons baking soda
2 teaspoons salt
1 tablespoon ground cinnamon
1 tablespoon ground ginger
1 cup sour milk
1 ½ cups white sugar
½ teaspoon distilled white vinegar
½ cup water
18 large marshmallows
2 egg whites
1 ½ cups confectioners' sugar
1 teaspoon vanilla extract

Steps:

  • In a large bowl, cream together 1 cup white sugar and shortening until smooth. Stir in the egg yolks and molasses. Combine the flour, cream of tartar, baking soda, salt, cinnamon and ginger; stir into the molasses mixture alternately with the sour milk. Cover and chill for 30 minutes.
  • Preheat oven to 350 degrees F (175 degrees C). On a lightly floured surface roll the dough out to 1/8 inch thickness. Cut into rectangular shapes (I like to use a Spam can). Place cookies 1 inch apart onto an ungreased baking sheet.
  • Bake for 8 to 10 minutes in the preheated oven, until lightly browned. Remove from baking sheets to cool on wire racks.
  • To make the frosting, combine 1 1/2 cups sugar, vinegar, water and marshmallows. Mix well and place over a pot of simmering water. when the marshmallows have melted, stir in the egg whites. Remove from heat and beat with an electric mixer for 7 minutes. Stir in the vanilla and confectioners' sugar until well blended. Frost cooled cookies.

Nutrition Facts : Calories 145.6 calories, Carbohydrate 22.1 g, Cholesterol 6 mg, Fat 6 g, Fiber 0.3 g, Protein 1.3 g, SaturatedFat 1.5 g, Sodium 141.1 mg, Sugar 13.3 g

CLASSIC AUNT SALLY (OR SALLY ANN) COOKIES



Classic Aunt Sally (Or Sally Ann) Cookies image

These are wonderful not-too-sweet gingerbread-like cookies. The icing sets up like royal, except it is soft inside the hardened shell. They freeze great, and are terrific for gift-giving, as they package beautifully. I make them for Halloween in the shape of bats and covered with orange sprinkles and for thanksgiving as leaves with no sprinkles.

Provided by norsecookie

Categories     Dessert

Time 1h30m

Yield 48 cookies, 36 serving(s)

Number Of Ingredients 17

1 cup shortening (not butter)
2 eggs
1 cup sugar
1 cup molasses
1 cup buttermilk
5 1/2 cups flour
1 teaspoon salt
4 teaspoons baking soda
1 tablespoon cinnamon
1/4 teaspoon nutmeg
1/2 teaspoon clove
1 tablespoon ginger
1 (1/4 ounce) envelope plain gelatin
4 cups powdered sugar
3/4 teaspoon baking powder
1 teaspoon vanilla
1 cup cold water

Steps:

  • Cream shortening and sugar, add molasses and eggs and buttermilk.
  • Mix dry ingredients thoroughly, then add to creamed mixture.
  • Refrigerate for an hour or so, until slightly firm.
  • Roll out at about 1/4" (thicker for more cakelike cookies, thinner for crispier ones - they're good both ways).
  • Cut out (traditionally with a SPAM can, but to each her own).
  • Bake at 325 for about 12-15 minutes.
  • When cookies are cool, whip up the icing.
  • In saucepan, dissolve gelatin in cold water.
  • Bring to a boil and simmer for about 10 minutes.
  • While simmering, add 3 C powdered sugar to a large straight-sided bowl and measure in soda. Stir.
  • Pour hot liquid into sugar mixture and whisk. Add vanilla. Lumps are not good.
  • If 3 C of powdered sugar is enough to produce a almost-set pudding-like icing, it is read. If it seems thin, add another cup and whisk inches.
  • Take cooled cookies and dip the tops into the icing, wiping off excess on side of bowl.
  • Set on wax paper until icing is hard.

Nutrition Facts : Calories 229.3, Fat 6.3, SaturatedFat 1.6, Cholesterol 12, Sodium 227.7, Carbohydrate 41.1, Fiber 0.7, Sugar 24.2, Protein 2.7

SURPRISE PACKAGE COOKIES



Surprise Package Cookies image

"Each of these buttery cookies has a chocolate mint candy inside," says Lorraine Meyer of Bend, Oregon. "They're my very favorite cookie and are always part of our Christmas cookie trays."

Provided by Taste of Home

Categories     Desserts

Time 40m

Yield about 3 1/2 dozen.

Number Of Ingredients 9

1 cup butter, softened
1 cup sugar
1/2 cup packed brown sugar
1 teaspoon vanilla extract
2 large eggs
3 cups all-purpose flour
1 teaspoon baking powder
1/2 teaspoon salt
65 Andes mint candies

Steps:

  • Cream butter and sugars until light and fluffy. Beat in vanilla and eggs, one at a time. In another bowl, whisk together flour, baking powder and salt; gradually beat into creamed mixture. Refrigerate, covered, until dough is firm enough to shape, about 2 hours. , Preheat oven to 375°. With floured hands, wrap tablespoonfuls of dough around mints (about 42) to form rectangular cookies, covering completely with dough. Place 2 in. apart on greased baking sheets., Bake until edges are golden brown, 10-12 minutes. Remove from pans to wire racks; cool completely., In a microwave or saucepan, melt remaining mints; drizzle over cookies.

Nutrition Facts : Calories 124 calories, Fat 6g fat (4g saturated fat), Cholesterol 18mg cholesterol, Sodium 71mg sodium, Carbohydrate 16g carbohydrate (10g sugars, Fiber 0 fiber), Protein 1g protein.

GINA'S CHOCOLATE CHIP COOKIE SURPRISE



Gina's Chocolate Chip Cookie Surprise image

Provided by Patrick and Gina Neely : Food Network

Categories     dessert

Time 30m

Yield 6 servings

Number Of Ingredients 12

2 sticks unsalted butter, softened to room temperature
1 cup dark brown sugar
1/2 cup granulated sugar
2 cups plus 2 tablespoons all-purpose flour
1/2 teaspoon baking soda
1/2 teaspoon table salt
2 eggs
2 teaspoons vanilla extract
1 1/2 cups semisweet chocolate mini morsel chips
1 1/2 cups creamy peanut butter
2 sticks unsalted butter, softened to room temperature
1 2/3 cups confectioners' sugar

Steps:

  • Preheat the oven to 350 degrees F.
  • Add butter and both sugars to a stand mixer fitted with a paddle attachment. Cream until light and fluffy.
  • While the butter is creaming, whisk together the flour, baking soda, and the salt in a medium-sized bowl.
  • Add the eggs, and the vanilla to the butter and sugar mixture. Once the eggs and vanilla are added and smooth, add the dry ingredients in 1/2 cup increments until just incorporated. Scrape down the sides of the mixing bowl with a rubber spatula, making sure everything is mixed together evenly. Stir in the chocolate chips.
  • Drop heaping tablespoons of cookie batter onto 2 sheet trays lined with parchment, leaving about 2-inches of space between each cookie. Bake in the preheated oven for 13 to 15 minutes. Remove and let cool completely on the cookie sheets.
  • In a large mixing bowl, beat the peanut butter until smooth. Add butter and continue beating until thoroughly mixed and smooth. Add the confectioners' sugar in 1/2 cup increments and mix until combined.
  • Spread a heaping tablespoon of frosting onto the flat side of a cookie. Top with another cookie. Repeat with remaining cookies and filling. Arrange on serving dish and serve.

GRANDMA RUTH'S SNICKERDOODLE COOKIES



Grandma Ruth's Snickerdoodle Cookies image

This is my great-grandma's recipe that everyone loves!

Provided by David.Beveridge

Categories     Desserts     Cookies     Snickerdoodle Recipes

Time 35m

Yield 36

Number Of Ingredients 9

1 ½ cups white sugar
1 cup softened butter
2 eggs
2 ¾ cups all-purpose flour
2 teaspoons cream of tartar
1 teaspoon baking soda
¼ teaspoon salt
2 tablespoons white sugar
2 teaspoons ground cinnamon

Steps:

  • Preheat oven to 400 degrees F (200 degrees C). Line a baking sheet with parchment paper or lightly grease.
  • Beat 1 1/2 cups white sugar, butter, and eggs together in a bowl using an electric mixer until smooth and creamy. Combine flour, cream of tartar, baking soda, and salt in a separate bowl; stir into creamed butter mixture until dough holds together.
  • Mix 2 tablespoons white sugar and cinnamon together in a bowl.
  • Form dough into 2-teaspoon-size balls and roll in the cinnamon-sugar mixture. Place dough balls, about 2 inches apart, on the prepared baking sheet.
  • Bake in the preheated oven on the center rack for 7 minutes. Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Nutrition Facts : Calories 119.6 calories, Carbohydrate 16.5 g, Cholesterol 23.9 mg, Fat 5.5 g, Fiber 0.3 g, Protein 1.4 g, SaturatedFat 3.3 g, Sodium 91.6 mg, Sugar 9.1 g

AUNT CINDY'S COOKIE SURPRISES



Aunt Cindy's Cookie Surprises image

I have to make these cookies every time we have a family gathering. My nephew insisted that I make them for his baby shower. They are loved by all.

Provided by Cindy Allen @Asnene2007

Categories     Cookies

Number Of Ingredients 3

1 large chocolate chip cookie dough, refrigerated
1 package(s) rolo candies - unwrapped
1 package(s) mini baking cups

Steps:

  • Place baking cups in mini baking tin. Roll cookie dough into 1 inch balls, place into tins.
  • Press Rolo candy into center of ball.
  • Bake until cookies are lightly browned. Cool and enjoy!

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