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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Servings 36

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( 3 ) Ratings

3 Ratings

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Member Reviews ( 4 )

08cb366f-709b-4cb3-ae56-722ea919722a

Bake-Off® Contest 16, 1964

Vance Fletcher

Indianapolis, Indiana

ingredients 15
Prep Time 1 hr 35 min
Total Time 2 hr 15 min

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

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Directions

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.

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:

*Percent Daily Values are based on a 2,000 calorie diet.

Review & Comments

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tabwoman

report Posted Dec. 17, 2012 6:53 PM

I got this recipe from my mom years ago and they are my favorite cookies to make at Christmas. However, my recipe has one small difference: the cookies have a tsp. of vanilla, but the chocolate glaze does not. I'm not sure why you're ending up with so much extra filling...I generally make my cookies bigger, though, and use put more than 1/2 tsp of filling on each. Since I make bigger cookies, I have to make at least 2 batches. For Christmas, I also like to decorate them with halved red and green maraschino cherries...they look beautiful and are always a hit!

geobaker

report Posted Oct. 9, 2012 7:08 PM

I have this recipe from an old pillsbury cookbook. The reason you have too much cream cheese filling is because somehow the cookie ingredients has been cut in half on this website. double the cookie ingredients and the filling should be fine.

minylittlemo

report Posted Jan. 9, 2012 6:50 AM

I made these for a cookie exchange this year. I agree that there is too much cream cheese but everyone absolutely loved them. I had people asking for more and for the recipe. The only difference I did was not add the walnuts. Being a cookie exchange I was not sure if there was any allergies. I will definately make them again, they are on my Christmas cookie list from here on in. Thank you for the fabulous recipe!

AbbyLynnB

report Posted Dec. 24, 2011 1:33 AM

I just finished making these... I doubled the recipe and there is WAY to much of the cream cheese mixture probably enough for 2 more batches of the cookies. Takes a long time to make and the flavor isn't good... I will not be making these again :(