Chocolate. I can never seem to have enough of it in my house. And now that Easter is right around the corner, it's even more of a problem. Those little Reese's peanut butter eggs don't stand a chance. I'm secretly hoping the Easter bunny forgets and gives Bradley some chocolate in his basket. Since he can't eat it yet, there's only one possible solution to get rid of it all. It's a tough job, but someone has to do it...
If you want to make a delicious chocolate dessert for your guests, these little chocolate drops are a perfect treat. These cake-like cookies aren't too overbearingly sweet (not that anything would be wrong with that), but offer just enough sweetness so that even my meat-and-potatoes-lover husband enjoyed them. The chocolate frosting is the icing on the cake (literally). Serve with a tall glass of milk, and your day will be made. Enjoy!
- 1 pkg. (4 oz.) Baker's unsweetened chocolate
- 3/4 cup butter
- 2 cups sugar
- 3 eggs
- 1 tsp. vanilla
- 2 1/2 cups flour
- 1/2 tub (4 oz.) light Cool Whip whipped topping
- 3 squares (3 oz.) Baker's semi-sweet chocolate, broken into pieces
Microwave unsweetened chocolate and butter in large microwaveable bowl on high for 2 min. or until butter is melted. Stir until chocolate is completely melted. Add sugar; mix well. Blend in eggs and vanilla. Add flour; mix well. Refrigerate 1 hour or until dough is easy to handle.
Preheat oven to 350 degrees F. Shape dough into 1-inch balls; place, 2 inches apart, on baking sheets sprayed with cooking spray.
Bake 8-10 min. or just until set. (Do not overbake.) Cool on baking sheet 1 min.; remove to wire racks. Cool completely.
Microwave Cool Whip and semi-sweet chocolate in microwaveable bowl on high for 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Let stand 15 minutes to thicken. Spread over cookies. Let stand until glaze is firm.
Source: The Savvy Kitchen
More from food