KraftRecipes.com
Print PageClose Window

Product Recall: Voluntary recall of 260 cases of Velveeta Original Pasteurized Recipe Cheese Products. Click Here.
18 SKUs of Knudsen Cottage Cheese, 9 SKUs of Breakstone’s Cottage Cheese, 5 SKUs of Simply Kraft Cottage Cheese and 2 SKUs of Daily Chef Cottage Cheese. Click Here.

  • Kraft Cheese
  • Philadelphia
  • Velveeta
  • Jello
  • kraft-salad-dressing
  • a1
  • Recipe Box
  • Join / Sign In
  • Find Kraft Foods on Facebook
  • Follow Kraft Foods on Pinterest
  • Watch Kraft Foods on YouTube
  • Follow Kraft Foods on Tumblr
Desserts

Soft & Chewy Chocolate Drops

Soft & Chewy Chocolate Drops recipe
photo by:kraft
Everyone who received a Christmas cookie tray, loved these bite size choc drops. My son renamed them Chocolate Coma Cookies
posted by
rosekingmvp
on 4/29/2013
time
prep:
20 min
total:
1 hr 3 min
servings
total:
5 doz. or 30 servings, 2 cookies each
Magazine Acquisition

What You Need

1
pkg.  (4 oz.) BAKER'S Unsweetened Chocolate
 Cookies
3/4
cup  butter
2
cups  sugar
3
 eggs
1
tsp.  vanilla
2-1/2
cups  flour
1
tub  (8 oz.) COOL WHIP Whipped Topping (Do not thaw.)
1-1/2
pkg.  (4 oz. each) BAKER'S Semi-Sweet Chocolate (6 oz.), broken into pieces
 Glaze

Make It

MICROWAVE unsweetened chocolate and butter in large microwaveable bowl on HIGH 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.

HEAT oven to 350°F. Shape dough into 1-inch balls; place, 2 inches apart, on baking sheets sprayed with cooking spray.

BAKE 8 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 1-1/2 min. or until chocolate is completely melted and mixture is well blended, stirring after 1 min. Let stand 15 min. to thicken. Spread over cookies. Let stand until glaze is firm.

Kraft Kitchens Tips

Size-Wise
Sweets can be part of a balanced diet but remember to keep tabs on portions.
Make Ahead
Place balls of cookie dough on waxed paper-covered baking sheets; freeze until firm. Transfer to freezer-weight resealable plastic bag; freeze up to 3 months. When ready to bake, place balls of dough on baking sheets. Bake in 350ºF oven 10 min. or just until set. (No need to thaw dough first.)
Variations
Prepare using one of the following options: Nut-Topped Chocolate Drops: Bake and glaze cookies as directed. Immediately top each cookie with 1 PLANTERS Pecan or Walnut Half. Let stand until glaze is firm. Marshmallow-Topped Chocolate Drops: Omit chocolate glaze. Use kitchen shears to cut 30 large JET-PUFFED Marshmallows in half; dip cut-sides in colored sugar or sprinkles. Set aside. Bake cookies as directed. Immediately press marshmallow, sugared-side up, into top of each warm cookie while still on baking sheet. Let stand 1 min.; transfer to wire racks. Cool completely. Caramel & Pecan-Topped Chocolate Drops: Cut 30 KRAFT Caramels in half; set aside. Bake cookies as directed. Immediately press 1 caramel half into top of each warm cookie while still on baking sheet. Let stand 1 min.; transfer to wire racks. Cool completely. Spread cookies with chocolate glaze as directed. Top each cookie with 1 PLANTERS Pecan or Walnut Half. Let stand until glaze is firm. Peppermint-Topped Chocolate Drops: Omit chocolate glaze. Sprinkle coarsely chopped candy canes or peppermint candies over warm cookies. Let stand 1 min.; transfer to wire racks. Cool completely.
K:52405v7:106760
RecipeDetail
false src=http://www.kraftrecipes.com/controls/registration/ajax/ExitPopup.aspx;title=Popup;width=625px;height=330px
sign up to become a member sign up for email