RECIPE | Pinata Surprise Cookies
How much do you like cookies? Just a bit or could you eat a whole packet in one sitting? I only ask because this recipe is heavy on the cookie front. We’re talking 3 layers AND a surprise filling!
Making this recipe was a comedy of errors. I knew exactly what I wanted to make and how to make them, however it still took me three attempts to get right! If you follow me on instagram you might have seen this photo not too long ago. During my first attempt I got my ingredients mixed up and well… let’s just say, although they looked cute, they were not fit for human consumption! My second attempt faired just as well, with the dough way too moist and the cookies didn’t bake properly.
But as they say third time’s a charm! The cookies were a little thicker than I originally intended but I was so scarred from my previous attempts I wasn’t about to complain.
These beauties are nice big, decadent blocks of cookie goodness to give to someone you love.
What You Need:
3 cups of flour
1 teaspoon of baking powder
260g of unsalted butter, room temperature
1 cup of sugar
1 teaspoon of vanilla extract
Pink or red food colouring
1 cup of icing sugar
1 1/2 tablespoons of milk
1 teaspoon vanilla
mini M&M’s, sprinkles
What You Do:
1. Using an electric mixer, cream together the butter and sugar until light and fluffy.
2. Add the egg, vanilla and food colouring and beat another minute or so.
3. Add the flour and baking powder slowly and blend until all of the flour is incorporated and the dough begins to pull away from the sides of the bowl.
4. Split the dough into two disks and wrap in plastic wrap and move to the refrigerator for about 20-30 minutes.
6. When the dough has chilled and is firm, turn out onto a lightly floured surface and knead until smooth. Roll the dough out between 2 pieces of baking paper. Try to roll the cookies to a thickness of about 5mm. You want them to be thinner than you would usually make cookies.
7. Using a heart shaped cookie cutter, cut out as many cookies as you can with the dough. Take every third cookie and using a sharp knife, cut away a smaller heart from the inside of the cookies. Transfer the cookies to a tray lined with baking paper.
8. Place the cookies back in the freezer for 10 - 15 minutes. Chilling the cookies again will help ensure they keep their shape while baking.
9. Bake cookies for 8-10 minutes, until they are just barely beginning to take on a golden tone. Remove from the oven and transfer to a cooling rack.
10. To make the icing, mix together the icing sugar, milk and vanilla until smooth.
11. Once the cookies have cooled completely, match up into sets of three; two full sized cookies to one cut out cookie.
12. Run a line of icing along one side of the cut out cookie and secure to the flat side of one of the full cookies. Repeat with each set of cookies.
13. You should now have a little cookie ‘box’ in which you can fill with mini M&M’s, sprinkles or other small candies. Once filled, run another run of icing onto the open side of the cut out cookie and secure the remaining full cookie on top as a lid.
14. Finally, run a generous run of icing around the edge of the cookies filling in the gaps between the cookies. Smooth down with a spatula or knife. Clean away any excess from the front sides of the cookies.