Best Mystery Cookies Recipes

Chewy Caramel Mystery Cookies image

Provided by Martha Stewart

Time 50m

Yield Makes 18

Number Of Ingredients 11

3 cups all-purpose flour (spooned and leveled)
1 teaspoon fine salt
1 1/4 teaspoons baking soda
1 cup (2 sticks) unsalted butter, room temperature
1 cup packed light-brown sugar
1/2 cup granulated sugar
2 large eggs
1 teaspoon pure vanilla extract
1 cup caramels, such as Kraft (about 20), halved
1 cup roughly chopped assorted miniature chocolate candy bars, such as Mr. Goodbar (about 16)
3/4 cup small button-shaped chocolate candies, such as M&M's, for decorating

Steps:

Preheat oven to 350 degrees, with racks in upper and middle thirds. In a large bowl, whisk together flour, salt, and baking soda. In a large bowl, using an electric mixer, beat butter and sugars on high until pale and fluffy, about 3 minutes. Beat in eggs, scraping down bowl as needed. With mixer on low, beat in flour mixture in three additions until combined. Beat in vanilla. Fold in caramels and candy bars.
Using a 1/3-cup spring-loaded scoop, drop dough, 2 inches apart, on parchment-lined baking sheets. Bake 8 minutes. Remove from oven; immediately press candies onto cookies, then rotate sheets and bake until golden around edges and set in centers, about 8 minutes. Transfer cookies to wire racks to cool.

Nutrition Facts : Calories 364 g, Fat 16 g, Fiber 1 g, Protein 5 g, SaturatedFat 10 g

Mystery Cookies image

Provided by Kerena

Time 1h10m

Yield 120 cookies, 60 serving(s)

Number Of Ingredients 11

1/2 cup butter, melted
3 1/2 cups sugar
2 eggs, beaten
1 (10 1/2 ounce) can condensed tomato soup
2 teaspoons cinnamon
2 teaspoons nutmeg
2 teaspoons baking soda
2 teaspoons salt
2 cups raisins
2 cups nuts, chopped
4 1/2 cups flour

Steps:

Add sugar to melted butter and mix. Allow to cook, then add beaten eggs and mix well.
Stir in the can of tomato soup. Stir in cinnamon, nutmeg, baking soda and salt.
Next add the raisins and walnuts, stir.
Add in flour 1 cup at a time, mixing well after each addition.
Let dough stand for 10 minutes. Drop by teaspoonfuls onto a greased cookie sheet.
Bake in preheated 350 degree oven for 10-12 minutes, until golden brown on top. Let stand on cookie sheet for a minute and then finish cooling on a wire rack.

Nutrition Facts : Calories 140.4, Fat 4.2, SaturatedFat 1.4, Cholesterol 10.3, Sodium 185.9, Carbohydrate 24.6, Fiber 1, Sugar 15.2, Protein 2.2

MAYAN MYSTERY COOKIES image

Yield 60 cookies

Number Of Ingredients 16

Mayan Mystery Cookies (source)
Note: the recipe directs "tuck[ing] about 5 chocolate chips into the center of each one." Doesn't that seem like a lot of extra effort for what's otherwise a very simple recipe? (Lisa thought so, too.)
After thoroughly combining the vanilla into the dough, and just before chilling, I'd fold in about 6 oz. (half a standard bag) of semi- or bitter-sweet chocolate chips, check to see if that was enough chocolate for my preferences, and add more if need be.
¾ cup (1½ sticks) unsalted butter, softened
¾ cup sugar, plus more for rolling
1½ cups all-purpose flour
1½ teaspoons baking powder
¼ teaspoon salt
1 teaspoon cinnamon
½ teaspoon finely and freshly ground black pepper
¼ teaspoon allspice
1/8 teaspoon cayenne pepper
¾ cup unsweetened cocoa powder
1 large egg
1½ teaspoons vanilla extract
Semisweet chocolate chips (see note, above)

Steps:

Line two baking sheets with parchment paper or a silicone baking mat. Cream the butter and ¾ cup sugar in a food processor. Sift the flour, baking powder, salt, spices and cocoa in a medium bowl and add to the butter mixture. Add the egg and vanilla and process until the batter is uniform. Refrigerate the dough for at least an hour. Preheat oven to 350-degrees F. Using your hands, roll the dough into balls about the width of a quarter. Tuck about 5 chocolate chips into the center of each one. Put some sugar on a flat plate and roll the balls in the sugar to cover lightly. Place the balls on the baking sheets. Bake for 8 minutes, being careful not to overbake; the cookies should be delicate and soft in the center. Let cool on the baking sheets. Makes about 5 dozen cookies.