Brown Sugar Surprise Cookies – a simple, buttery, brown sugar cookie filled with a chocolate surprise!
The downside to that, is it’s at nighttime. Which leaves terrible light for picture taking. I planned to photograph these cookies the next day, during my lunch hour, but I left them out and my mom ate several of them. Ha.
At least that tells you that they were good.
Here’s the pic I put on FB and asked which you liked better. I’m not happy with either, but the majority of you picked the one on the left. Oh well, they taste good!
I love that the recipe is super simple and it only makes about a dozen cookies.
You can fill them with anything you want – chocolate chips, peanut butter chips, Hershey Kisses, etc. The cookie is a simple sugar cookie that verges on shortbread so the other flavors pair nicely with it.
- In a medium bowl, add the softened butter and brown sugar. Beat with a mixer until light and fluffy.
- Add in the vanilla and cinnamon. Beat until well combined.
- Add the flour and stir until fully incorporated.
- Cover with plastic wrap and chill for at least an hour.
- After the dough has chilled, preheat the oven to 350 degrees.
- Line a baking sheet with parchment paper or a silicone liner.
- Use a cookie scoop (or a spoon) to scoop out 2 Tb balls of dough. Use your hands to flatten the dough into a circle.
- Put 5 chocolate chips into the center of the dough then roll the dough around the chips, fully closing it so no chocolate leaks out while baking.
- *I used Ghirardelli baking chips, which are larger than typical chocolate chips, and used 5 chips per cookie. You may need/want to use more than 5 if you're using regular chips. Next time I may up the chip count to 7 for more chocolate.
- Line up the cookie balls about 1" apart on the prepared cookie sheet.
- Bake for 18-20 minutes or until just golden.
- Once done, transfer to wire cooling racks.
- Use a sifter (or a tea strainer, if you're me) to sprinkle the cookies with powdered sugar.