Surprise Cookies


These pretty little cookies make fun Easter or anytime treats, and the best part is–they come with a surprise. You can vary them in endless ways, and oh my, there’s nothing like a cookie with a secret.

C’mon. I’ll show you what it is. (And check out the short, already-in-your-pantry ingredient list!)

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How to make Surprise Cookies:

1 cup butter, softened
1 1/2 cups powdered sugar
2 teaspoons vanilla
2 cups all-purpose flour
semi-sweet chocolate chips
(about a cup)

In a large bowl, beat butter for 30 seconds. You can use margarine if you want. I would never. Add powdered sugar and vanilla. Beat well. Stir in the flour with a spoon. The dough will seem a little dry. Knead it together with your hands, as with piecrust dough.
Take the dough off in balls, a generous teaspoonful at a time.
Make a depression in the dough ball.
Place your little secret (three chocolate chips) in the center.
Fold the dough around the chips to hide the surprise.
Reshape into a ball. Repeat with all the dough until you have a nice pile of pretty cookie balls. Shhh. Don’t tell anybody what’s in there.
Place about two inches apart on a lightly greased baking sheet. Bake in a preheated 350-degree oven for 10 minutes. Let rest two minutes before removing from the baking sheet. Place on a wire rack to finish cooling.

Don’t be tempted to eat them now.
Maybe just one. It’s okay. I won’t tell.

Now you’re ready to ice them!

Powdered Sugar Icing:

2 cups sifted powdered sugar
1/2 teaspoon vanilla
3 tablespoons milk
(additional milk as needed)

In a small bowl, combine powdered sugar, vanilla, and 3 tablespoons of milk. Stir together. Add more milk if necessary to bring the mixture to drizzling consistency. Drizzle over the tops of the cookies. Scatter with candy sprinkles before icing sets.

I made these in spring colors for Easter Surprise Cookies, but you can make Christmas, Halloween, Fourth of July, etc Surprise Cookies, depending on the season. You can also use white chocolate chips, caramel chips, M&Ms, whatever you like, instead of semi-sweet chips for the surprise inside. You can tint the icing, too. The choices are as endless as your occasions for cookies. Make some today!
Then bring them over to my house because these are goin’ fast….

See this recipe at Farm Bell Recipes and save it to your recipe box.

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Posted by Suzanne McMinn on April 10, 2009  

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23 Responses | RSS feed for comments on this post

  1. 4-10

    Oh this is a fantastic idea and not a lot of ingredients. I’m intrigued. I’ll definitely be making these this weekend. Dang, now I’m craving cookie dough.

  2. 4-10

    It’s like Clover says ” Cookies are good” ! What a sweet surprise this morning,very pretty and spring looking.

  3. 4-10

    Of course you eat one raw! Or two… Those look so good.

  4. 4-10

    Ooh. Those look so good! I am going to make those, too! Maybe cut up a caramel to blend with the chocolate chips? Himself loves chocolate and caramel. Thank you for this recipe!

  5. 4-10

    These look really good. Will Clover get any?

  6. 4-10

    We will have to make these while we are dying eggs. Yum! :pinkbunny:

  7. 4-10

    How fun is that? These will definitely be made for this weekend! and put into a couple easter baskets!!

  8. 4-10

    I volunteer to be a tastetester! These look good!!

  9. 4-10

    I’m waiting. The kitchen door is unlocked, so come on in and put them on the table. I’ll pour the milk when you get here. :purpleflower:

  10. 4-10

    These look delicious and I can’t wait to try them.

  11. 4-10

    Ever wonder about why Salmonella never used to be talked about very much? You never used to hear about it until the huge factory farms moved in. Since we are going to have our own eggs–does this mean that we can yet again eat cookie dough (without fear of a horrible death sitting on the toilet)???! Oh I AM SO EXCITED: I can’t hardly type!!!!!

  12. 4-10

    Yummm..I will try these. They look so good. Love the pastel on them for an Easter theme. Thanks!

    The Retirement Chronicles

  13. 4-10

    I’ve been reading your blog for a while now, so it’s only fair I should comment on how much I enjoy it. It is always a breath of fresh air and I really enjoy your photographs, recipes, and narrative. I do love visiting here.

  14. 4-10

    Oh, those look like they would be great for my girl’s tea parties they like to have. Thank you. We will definitely be trying these soon. :butterfly:

  15. 4-10

    They look delicious!

  16. 4-10

    Those cookies are so pretty and Eastery!!!!! LOVE them! I love the surprise in the cookies.
    Down here, alot of people make Resurrection cookies – they are a meringue cookie, that rises in the oven with something inside – I can’t remember all, as I have never made them, only heard about them. I think they make them for the kids.

    LOVE EASTER!!! My favorite holiday, because I love Jesus Christ, love Spring and all the new birdies, new blooms and LOVE LOVE LOVE Easter candy! I got alot of Elmer’s from New Orleans – love the Gold Bricks, and Heavenly Hash!!!!

  17. 4-10

    They look yummy!

  18. 4-10

    These look so easy to make, and I have all the ingredients already. I bet they taste fabulous!! I think I may make some today, or maybe tomorrow to take to the family for Easter Sunday.

  19. 4-10

    Suzanne, I’ve been reading your blog for a long time and love it. I’m kind of living vicariously through you. I’d love to start a farm from scratch. I can’t remember if I’ve ever posted a comment here, though. I made your delicious cookies tonight with my daughter, and gave you proper credit on my own blog. They turned out great and we’re taking them with us to visit family in PA this weekend.
    Thank you!

  20. 4-10

    I’m making cookies tomorrow…to go in MY Easter basket!! :hungry:

  21. 4-10

    Suzanne – thanks for posting this recipe and blog post. I am making these tomorrow for my sister’s family. I have some pretty cellophone paper and ribbon.

    I love the recipe – its simple and has a surprise in it. I get eggs from my mom – she has chickens and I usually use 1 to 2 dozen a week from her!!!

  22. 7-20

    I am guessing you meant 1 and 1/2 cups of powdered sugar and not 1 and 1/12th cups of it? Or was it 1 and a half to two cups as an approximate measure? (I tend to be a stickler the first time I try something, then broaden out to other possibilities) These look so yummy I don’t want to mess them up! :eating:

  23. 7-20

    It’s 1 1/2 cups! I’m so sorry. I fixed it now. Thank you for telling me!!!

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