Bake-Off® Contest 16, 1964
Indianapolis, Indiana

Chocolate Buttersweets

Rich, buttery cookies hold a coconut-and-cream cheese filling. A touch of chocolate on top adds even more decadent flavor!

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5 reviews.
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  • prep time 1 hr 35 min
  • total time 2 hr 15 min
  • ingredients 15
  • servings 36
 

Ingredients

Cookies

1/2
cup butter or margarine, softened
1/2
cup powdered sugar
1/4
teaspoon salt
1
to 1 1/4 cups all-purpose flour

Filling

1
package (3 oz) cream cheese, softened
1
cup powdered sugar
2
tablespoons all-purpose flour
1
teaspoon vanilla
1/2
cup chopped walnuts
1/2
cup flaked coconut

Frosting

1/2
cup semisweet chocolate chips
2
tablespoons butter or margarine
2
tablespoons water
1/2
cup powdered sugar
1
teaspoon vanilla

SAVE ON THIS RECIPE!

LOCATION

Steps

  • 1 Heat oven to 350°F. In large bowl, beat 1/2 cup butter, 1/2 cup powdered sugar, the salt and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until blended. Gradually beat in 1 to 1 1/4 cups flour until soft dough forms.
  • 2 Shape teaspoonfuls of dough into balls. On ungreased cookie sheets, place balls 2 inches apart. With thumb or handle of wooden spoon, make indentation in center of each.
  • 3 Bake 12 to 15 minutes or until edges are lightly browned. Meanwhile, in small bowl, beat cream cheese, 1 cup powdered sugar, 2 tablespoons flour and 1 teaspoon vanilla on medium speed until well blended. Stir in walnuts and coconut.
  • 4 Immediately remove cookies from cookie sheets to cooling racks. Spoon about 1/2 teaspoon filling into each cookie. Cool completely, about 30 minutes.
  • 5 In 1-quart saucepan, heat chocolate chips, 2 tablespoons butter and the water over low heat, stirring occasionally, until chips are melted. Remove from heat. With spoon, beat in 1/2 cup powdered sugar until smooth. Frost cooled cookies. Store covered in refrigerator.
  • 1 Heat oven to 350°F. In large bowl, beat 1/2 cup butter, 1/2 cup powdered sugar, the salt and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until blended. Gradually beat in 1 to 1 1/4 cups flour until soft dough forms.
  • 2 Shape teaspoonfuls of dough into balls. On ungreased cookie sheets, place balls 2 inches apart. With thumb or handle of wooden spoon, make indentation in center of each.
  • 3 Bake 12 to 15 minutes or until edges are lightly browned. Meanwhile, in small bowl, beat cream cheese, 1 cup powdered sugar, 2 tablespoons flour and 1 teaspoon vanilla on medium speed until well blended. Stir in walnuts and coconut.
  • 4 Immediately remove cookies from cookie sheets to cooling racks. Spoon about 1/2 teaspoon filling into each cookie. Cool completely, about 30 minutes.
  • 5 In 1-quart saucepan, heat chocolate chips, 2 tablespoons butter and the water over low heat, stirring occasionally, until chips are melted. Remove from heat. With spoon, beat in 1/2 cup powdered sugar until smooth. Frost cooled cookies. Store covered in refrigerator.

EXPERT TIPS

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Expert Tips

To soften butter, microwave unwrapped butter in glass bowl or measuring cup uncovered on High 10 to 20 seconds.

Use chopped pecans instead of the walnuts, if you prefer.

Nutritional information

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Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie
Calories
110
(
Calories from Fat
60),
% Daily Value
Total Fat
6g
6%
(Saturated Fat
3 1/2g,
3 1/2%
Trans Fat
0g
0%
),
Cholesterol
10mg
10%;
Sodium
50mg
50%;
Total Carbohydrate
12g
12%
(Dietary Fiber
0g
0%
  Sugars
8g
8%
),
Protein
0g
0%
;
% Daily Value*:
Vitamin A
2%;
Vitamin C
0%;
Calcium
0%;
Iron
0%;
Exchanges:
0 Starch; 0 Fruit; 1 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choices:
1
*Percent Daily Values are based on a 2,000 calorie diet.