Sugar Surprise Cookies
This entry was posted on May 11, 2015.
I don’t know very many women who don’t love a good surprise! For mother’s day yesterday, it was the perfect opportunity to surprise both of our mothers with this very sweet treat that sure brought a smile to their faces. These Sugar Surprise Cookies are just that—sugar cookies with a hidden brownie inside!! Mouth-watering, ooey-gooey, and very rich, these cookies are amazing!! These cookies are actually pretty easy to make, and because the outer layers are sugar cookies, you can get creative and use cookie cutters to make these desserts even more special!
Start by making a batch of delicious brownies. They’re very easy to make! For this particular recipe, it was easier for me to line the cookie sheet with aluminum foil before spraying it—this made it so I could remove the brownies easily from the pan and be able to use a metal cookie cutter if I decided to. To make this cookie-sheet-sized pan full of brownies, I used 3/4 cup of water, and blended it until smooth with 3 3/4 cups of the brownie mix. For a little extra flavor, feel free to add some mini marshmallows, some chopped nuts, or if you’re a chocoholic like me, mix in 3 tablespoons of baking cocoa powder.
Bake the brownies in a thin cookie sheet at 350 degrees for about 24 minutes, or until an inserted toothpick comes out clean. Leave the oven set to 350 for the final baking of the cookies.
Making it this way and using my smallest round cookie cutter gave me a total of 15 perfectly round brownie inserts to put inside the sugar cookies. If you want more than that, simply adjust your brownie mix using the ratio 1 part water to 5 parts brownie mix. It all depends on how many cookies you plan to bake.
While that bakes, make the sugar cookie dough. The trick to making amazing sugar cookies is to use the same amount of butter as you do sugar and powdered sugar (the powdered sugar gets added in with the flour and baking powder later in the recipe). Then whatever measurement you used for the butter and sugars, use twice as much flour. Then be sure to add some vanilla extract for a little extra flavor. To make them rise, add some baking powder.
For this recipe I creamed together 1 cup of butter and 1 cup of sugar along with 4 teaspoons of vanilla extract and 4 tablespoons of milk.
Next, I combined in a separate bowl 2 cups of flour, 1 cup of powdered sugar, and 3 teaspoons of baking powder. Dump the flour mix into the butter mix, making sure to only add 1 cup at a time to make sure it all gets blended smoothly.
Once the dough is completely mixed together, lay out some wax paper and get out the rolling pin and a fairly good sized cookie cutter. For me, I taped the wax paper onto a cutting board so the paper would quit moving (seemed to work great!!), then sprinkle with powdered sugar (NOT flour) and roll out the cookie dough. Cut the sugar cookie dough however you want!! Just make sure they’re slightly bigger than the brownies so they’ll fit nicely between two sugar cookies.
Sandwich a brownie in between two sugar cookie dough cutouts, then pinch the two sugar cookies together. Smooth out the edges on the cookies so you cannot see any of the brownie.
Bake the cookies on a greased cookie sheet on 350 degrees for 7 to 9 minutes, or until the bottoms are lightly golden brown. *Note that these cookies will expand a little bit, so don’t place them too closely together.
To keep these fresh and soft, stick them into a sealed container or onto a paper plate and into a plastic bag. Enjoy as is or with some cream cheese frosting, or warmed up on top of some vanilla ice cream!
Contributed by Angelia Kunz