Surprise Cookies

Surprise Cookies

Surprise Cookies


Makes 1 dozen cookies


2 squares (1 ounce each) semisweet baking chocolate, coarsely chopped
1-1/4 cups all-purpose flour
1/2 teaspoon baking powder
1/4 teaspoon salt
1/2 cup butter, softened
1/2 cup sugar
1 egg
1 teaspoon vanilla
Fillings as desired: well-drained maraschino cherries or candied cherries; chocolate mint candies, broken into halves; white baking bar, cut into chunks; thick milk chocolate candy bar, cut into chunks, or semisweet chocolate chunks; raspberry jam or apri
Nonpareils (optional)


  1. Preheat oven to 350°F. Lightly grease 12 mini (1-3/4-inch) muffin pan cups; set aside.
  2. Melt chocolate in small heavy saucepan over very low heat, stirring constantly; set aside. Combine flour, baking powder and salt in small bowl; set aside.
  3. Beat butter and sugar in large bowl with electric mixer at medium speed 2 minutes or until light and fluffy. Beat in egg and vanilla. Beat in melted chocolate. Gradually beat in flour mixture at low speed until well blended.
  4. Drop dough by level teaspoonfuls into prepared muffin cups. Form small indentation in center of batter with back of teaspoon.
  5. Fill as desired with assorted filling ingredients. Top with heaping teaspoonful of dough, smoothing top lightly. Sprinkle tops with nonpareils.
  6. Bake 15 to 17 minutes or until centers of cookies are set. Remove pan to wire rack; cool completely before removing cookies from pan.


Store these cookies tightly covered at room temperature. They do not freeze well.

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