Mystery Cookies

I made the Chocolate Chunk Cookie recipe from the Genuine Pizza book from which I gleaned last week’s Marinated Olives recipe. I love that this pizza book has more than just recipes for pizza in it. I changed the recipe up a bit, and it is mine that you will see below.

Essentially, the difference is that instead of making a well in the center of a flattened piece of dough in which to put medallions of chocolate, I decided to make balls of dough and shove in Snickers, Milky Way, and Three Musketeers miniatures from Easter instead, thus getting three different types of cookies, from a very delicious dough.

I loved the end result! So, while I didn’t make this exact cookie, I was inspired by this recipe. I mean, what’s the point in putting chocolate medallions in a cookie? Why not just make a chocolate chip cookie? In which case, I renamed these Mystery Cookies, because the mystery is wondering which of the candy bars you are going to find inside. Trust me when I tell you, no matter which one you get, they are all delicious.

Mystery Cookies
Adapted from Genuine Pizza

2 sticks cold unsalted butter, cut into several pieces
¾ cup +2 tablespoons granulated sugar
¾ cup +1 tablespoon packed dark brown sugar
2 large eggs, cold
2 teaspoons vanilla extract
3½ cups all purpose flour
1½ teaspoons kosher salt
1½ teaspoons baking soda
12-24 miniature Snickers, Milky Way, 

or Three Musketeers bars, unwrapped

Preheat oven to 350° F. Line 2 cookie sheets with parchment; set aside.

In a stand mixer fitted with a paddle attachment, cream together butter and sugars on medium-high speed until light and fluffy. Add eggs, one at a time, until fully incorporated. Pause the mixer motor to scrape the sides and bottom of the bowl between each addition. Add the vanilla and mix to incorporate.

In a separate bowl, whisk together flour, salt, and baking soda until combined. Add the flour mixture to the butter-egg mixture and mix on low speed until just combined. Do not over mix

Using a cookie scoop (see note below) scoop dough into your hand, and roll into a ball. With your thumb, shove an unwrapped miniature candy bar into the ball, and roll again to seal. Place two inches apart on parchment-lined cookie sheet and flatten slightly. Bake for 20 to 22 minutes, or until they are golden brown and about 1/2 inch thick. Remove from oven and transfer to a wire rack to cool. Allow to cool completely, then transfer to a container with a lid and store at room temperature for up to a week.

NOTE: If you use a 2-ounce cookie scoop, as directed, you will get 24. For larger cookies, use a 4-ounce ice cream scoop, bake for 28-30 minutes, yielding 12 cookies.

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Everybody seems to love Chocolate Chip Cookies, as do I, but this recipe for Panera Chewy Chocolate Chip Cookies is one of my favorites.

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