Chocolate Buttersweets

(3)
  5 reviews
  • 1 hr 35 min prep time
  • 2 hr 15 min total time
  • 15 ingredients
  • 36 servings

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

Directions

  1. 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. 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. 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. 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. 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.

Notes

Notes









Tips

Nutrition Information

Recipe Step Photos

© 2015 ®/TM General Mills All Rights Reserved