Hot Cocoa Surprise Cookies

My Hot Cocoa Surprise Cookies are a treat inside of a cookie. They make the perfect Holiday treat for your family and friends!

2014-12-12_3946

Be sure to follow me on Pinterest!   

So many wonderful cookies this time of year! It’s SO hard to limit the list of what to make!

There’s just something about a cookie wrapped around chocolate that is YUM beyond words. I’m not one for goopy fillings, but candy wrapped in a delicious homemade cookie is a whole different thing! How can you not love it?

This cookie uses your basic pantry ingredients, nothing special needed here except for a bag of candy. The good news is candy is on sale just about everywhere this time year! For these cookies, I used 3 Musketeers Hot Cocoa Minis, and they were really good!

Just in time for your Holiday baking!

2014-12-12_3948

These cookies are simple, fun and festive! Their festive colors shinning bright are so warm and welcoming!

DSCN3903

I found these on sale at my local Target and they are wonderful!

2014-12-12_3910

Wrap the dough around the candy mini and dab in sprinkles. You can certainly use as many sprinkles as you want to.

Make sure the dough is all away around the candy. No open edges. Just a reminder in case you have little elves helping you. :)

2014-12-12_3914

Now for he tough part, make sure you let them cool before you move them around too much, or eat them! Enjoy!

2014-12-12_3937

Hot Cocoa Surprise Cookies

Ingredients:                                                                                                                                        2014-12-12_3946

1 cup unsalted butter, softened

1-1/2 cups powdered sugar

1 egg, room temperature

1 teaspoon vanilla

1/2 teaspoon almond extract

2-1/2 cups all-purpose flour

1 teaspoon baking soda

1 teaspoon cream of tartar

1/2 teaspoon salt

3 Musketeers Hot Cocoa with Marshmallow minis

Red & green colored sprinkles

Directions: 

1. Using a stand mixer or hand mixer, cream together your butter, powdered sugar, egg, vanilla and almond extract. Mix in flour, baking soda, salt, and cream of tartar. Cover; chill 2 to 3 hours.

2. Heat oven to 350 degrees F. Line two baking sheets with baking mats (silpat liners) or parchment paper. Scoop dough into even sized balls until dough is gone. Place a Hot Cocoa Mini candy in the middle of each ball and roll dough between your palms to cover the candy. Make sure chocolate isn’t showing anywhere.

3. Dab ball in colored sprinkles (you’ll need about 1/2 cup total) and place on prepared baking sheets, about 2 inches apart. Bake for 10-13 minutes. Let cool on baking sheets for 5 minutes before transferring to wire racks to cool completely. Store at room temperature.

Makes 36 cookies. 

Related Posts: