Go on...take a bite and discover the surprise!
Besides the below ingredients, you will also need your favorite chocolate candy such as York Peppermint Patties, Rolo's, or mini Reese's Peanut Butter Cups. I find the candy is easiest to work with if it's frozen and NOT the generic versions.
This recipe makes 4+ dozen and the finished cookies freeze wonderfully!!!
Melt in a double boiler:
1 can sweetened condensed milk
12 oz chocolate chips
*This will make enough for a double batch!
Mix and set aside:
3 c flour
1 c unsweetened cocoa powder
1/2 tsp salt
1/2 tsp baking powder
1/2 tsp baking soda
Cream together:
1 c butter, softened
2 c sugar
2 eggs
3 tsp vanilla
Unwrap candy.
Again, I find it easier to work with frozen candy.
*If using York Peppermint, I find that half of a mint is just enough for this cookie, but feel free to use an entire mint!
Scoop dough by spoonful onto cookie sheet.
Place candy on top of dough.
This is a hands on recipe! Press candy down into cookie dough.
Shape dough around candy to ensure that no edges of the candy are showing. Add extra dough, if needed.
Spoon about 1/2 tsp of melted chocolate topping onto cookie. This will help seal in your candy to prevent it from leaking out of your cookie. Use the back of your spoon to spread topping over cookie. *Try not to drip onto your cookie sheet, this isn't fun to clean up!
Bake at 350 degrees for 10 minutes. Let cool for about 3 minutes then transfer to cooling racks.
Cool completely.
Store in airtight container for 1 week (if they last that long) or freeze up to 6-8 weeks.
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