Frosted Chocolate Cookies Recipes

ITALIAN FROSTED CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Whisk flour, white sugar, cocoa powder, baking powder, cinnamon, cloves, allspice, and salt in a large bowl. Stir orange zest into flour mixture. Mix vegetable shortening and margarine into dry ingredients, using your hands, until mixture is crumbly.
• Beat eggs and vanilla extract in a bowl with an electric mixer until foamy; add egg mixture, 1/4 cup orange juice, and 1/4 cup milk to flour mixture and knead dough in the bowl until thoroughly combined and dough doesn't stick to your hands, about 8 minutes. Dough will be stiff. Knead cream cheese thoroughly into dough, followed by walnuts.
• Form dough into balls about 1 1/2 inches in diameter and place onto ungreased baking sheets.
• Bake cookies in the preheated oven until lightly browned, 12 to 14 minutes. Cool cookies on racks.
• Beat 3 tablespoons milk, 1 teaspoon orange juice, and 1 cup confectioners' sugar in a bowl until smooth; gradually beat in remaining confectioners' sugar until frosting is thick and drizzles slowly from a spoon.
• Dip tops of cookies into frosting and place frosted cookies on racks with waxed paper underneath to catch drips. Let cookies dry overnight.

FROSTED CHOCOLATE COOKIES

Steps:

• Heat oven to 350°F. Grease cookie sheets with shortening or cooking spray. In large bowl, beat granulated sugar, 1/2 cup butter, the buttermilk, vanilla, egg and 2 oz melted chocolate with electric mixer on medium speed until well blended. Stir in flour, baking soda and salt until dough forms. Stir in nuts.
• Onto greased cookie sheets, drop dough by level 1/4 cupfuls or #16 cookie/ice cream scoop about 2 inches apart. Flatten slightly with fork.
• Bake 13 to 15 minutes or until almost no indentation remains when touched in center. Cool 1 to 2 minutes; remove from cookie sheets to cooling racks. Cool completely, about 15 minutes.
• In 2-quart saucepan, melt 2 oz chocolate and 2 tablespoons butter over low heat, stirring frequently. Remove from heat. Stir in powdered sugar and hot water until smooth. (If frosting is too thick, stir in additional water. If frosting is too thin, stir in additional powdered sugar.) Spread frosting on cooled cookies. If desired, draw tines of fork through frosting to make wavy lines. Decorate with candy sprinkles.

CHOCOLATE FROSTED COOKIES

Steps:

• Preheat oven to 350 F. Line 2 large baking sheets with silicone baking mats.
• In a large mixing bowl, beat butter and sugars together until well-combined.
• Mix in vanilla.
• Add in eggs one at a time, and mix in until combined.
• Stir in the flour, cocoa, baking soda, and salt until just incorporated.
• Drop by 1.5 tablespoon scoops (medium cookie scoop) 2 inches apart on the prepared baking sheet.
• Bake 10 minutes.
• Cool on baking sheet for 2 minutes before removing to a wire rack.
• To make the frosting, add cocoa powder, hot water, melted butter, and vanilla to a large bowl.
• Mix together until combined.
• Whisk in the powdered sugar until combined.
• Spread frosting over room temperature cookies.

FROSTED CHOCOLATE COOKIES

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Lightly grease cookie sheets.
• Sift flour, soda, and salt together.
• In the top half of a double boiler, melt the chocolate over low heat.
• Cream together brown sugar, butter, and egg in a large mixing bowl. Slowly mix in the flour mixture and mix until well blended. Pour in melted chocolate, sour cream, and vanilla. Mix well and stir in nuts.
• Drop dough by teaspoonful onto greased cookie sheet about 1 inch apart. Bake for 10 minutes. Cool on wire racks. Cookies will be soft and about the size of a half dollar.
• When cooled top with Chocolate Frosting.

LANNETTE'S FROSTED CHOCOLATE DROP COOKIES

Steps:

• Preheat oven to 375°F.
• Cream butter and sugar; add eggs and vanilla; beat well.
• Add cocoa, then sour cream; beat till well blended.
• Sift remaining dry ingredients together, then add to creamed mixture.
• Drop from rounded teaspoonfuls onto greased baking sheets.
• Bake cookies 8 to 10 minutes. Frost while still hot.
• For frosting, combine all ingredients, and beat well. Start with 2-1/2 cups of the powdered sugar, and add more if needed. Frosting should be slightly thin.

FROSTED DOUBLE CHOCOLATE COOKIES

Steps:

• PREHEAT oven to 375°F.
• MICROWAVE ¾ cup morsels in a small, uncovered, microwave-safe bowl on HIGH (100%) power for 1 minute; STIR. Morsels may retain some of their original shape. If necessary, microwave at additional 10 to 15-second intervals, stirring just until morsels are melted. Cool to room temperature. Combine flour, baking soda and salt in a small bowl.
• BEAT butter, brown sugar, sugar and vanilla extract in a large mixing bowl until creamy. Beat in melted chocolate and egg. Gradually beat in flour mixture. Stir in ¾ cup morsels and nuts. Drop by rounded tablespoon onto ungreased baking sheets.
• BAKE for 8 to 9 minutes or until edges are set but centers are still slightly soft. Cool on baking sheets for 3 minutes; remove to wire racks to cool completely. Thinly frost centers of cookies with chocolate frosting.
• FOR CHOCOLATE FROSTING:
• MICROWAVE remaining 1/2 cup morsels and butter in medium, uncovered, microwave-safe bowl on HIGH power for 30 seconds; stir until smooth. Microwave at additional 10 to 15-second intervals, stirring until smooth. Add powdered suar and milk; stir until smooth.

CHOCOLATE MARSHMALLOW COOKIES

Steps:

• Cookies:.
• cream together butter and sugar with a hand held electric mixer.
• Add egg, then vanilla and milk.
• Then add flour, salt, baking soda, and cocoa.
• Drop by spoonfuls on to a greased cookie sheet.
• Bake @ 350 degrees for 8 minutes
• Then press marshmallow (cut side down) on to cookie.
• Put cookies back in oven for 2 more minutes.
• Let cookies cool then frost.
• Frosting:.
• In a sauce pan combine sugar, milk and butter.
• Bring to a boil, stir and remove from heat.
• Add chocolate chips to hot mixture and let cool stirring occasionally. Frosting will come together as it cools.

CHOCOLATE DROP COOKIES

Steps:

• Preheat oven to 350°. In a large bowl, cream butter and brown sugar until light and fluffy. Beat in the egg, milk and vanilla. Beat in chocolate until blended. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Stir in walnuts., Drop by tablespoonfuls 2 in. apart onto greased baking sheets. Bake at 350° for 8-10 minutes or until set. Cool on pans for 1 minute before removing to wire racks to cool completely., In a large bowl, beat the frosting ingredients until smooth. Frost cookies.

FROSTED CHOCOLATE DELIGHTS

Steps:

• In a large bowl, cream shortening and brown sugar. Beat in the egg, milk and vanilla. Beat in chocolate until blended. Combine the flour, baking powder, salt and baking soda; gradually add to the creamed mixture. Stir in walnuts. , Drop by tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake at 350° for 11-13 minutes or until firm. Remove to wire racks to cool. , For frosting, in a bowl, cream butter and sugar. Beat in vanilla and enough milk to reach spreading consistency. Frost cooled cookies.

CHOCOLATE FROSTING FOR SURPRISE COOKIES

Steps:

• Place confectioners' sugar in a medium bowl. Whisk in butter and cocoa powder. Add milk and vanilla, and whisk until well combined.

FUDGY FROSTED BROWNIE COOKIES

Steps:

• Heat oven to 350°F. Spray cookie sheets with cooking spray. In medium bowl, mix cookie ingredients until well blended.
• Drop dough by rounded tablespoonfuls about 2 inches apart on cookie sheets.
• Bake 9 to 11 minutes or until set. Cool 2 minutes; remove from cookie sheets to cooling rack. Cool completely, about 30 minutes.
• In 2-quart saucepan, melt chocolate and butter over low heat, stirring occasionally. Remove from heat. Stir in powdered sugar and 3 tablespoons of the hot water until smooth. (If frosting is too thick, add additional water, 1 teaspoon at a time.) Spread frosting over cookies.

FROSTED MALT-CHOCOLATE COOKIES

Steps:

• Pulse 6 oz. chocolate wafers in a food processor until finely chopped. Transfer to a large bowl.
• Pulse brown sugar, cocoa powder, malted milk powder, baking powder, kosher salt, and 2 cups flour in food processor several times to combine. Add butter and pulse until pieces are broken up into bits no larger than a pea. Add to bowl with chocolate and toss to combine.
• Stir vanilla and 2/3 cup cream in a measuring glass to combine, then slowly drizzle over chocolate mixture, mixing with a fork all the while. Mixture will look dry once you've added all the cream. Knead dough a few times in the bowl (it will not come together and will look crumbly), then transfer to a large piece of plastic wrap. Bring the edges of plastic up and over dough and press down to incorporate floury parts, then wrap tightly. Use the heel of your hand to press down firmly on the dough, forcing it to tightly fill out the plastic. This will help the dough adhere into a single mass and help the flour hydrate. Chill dough until firm, at least 1 hour.
• Preheat oven to 400°F. Roll out dough between 2 sheets of floured parchment paper to 3/4" thick (you might not have to roll it very much). Punch out rounds with cookie cutter as close together as possible. Transfer biscuits to a parchment-lined baking sheet and freeze 10 minutes.
• Bake biscuits, rotating baking sheet halfway through, until firm to the touch around the edges, 13-18 minutes. Let cool on baking sheet.
• Meanwhile, heat corn syrup, remaining 4 oz. chocolate, and remaining 1/2 cup cream in a heatproof bowl set over a saucepan of barely simmering water (bowl should not be touching the water), stirring often, until chocolate is melted and mixture is completely smooth. Set bowl with frosting into a large bowl of ice water and let cool, stirring occasionally, until thickened but still pourable and shiny. Spoon a scant tablespoonful of frosting onto each biscuit; sprinkle with sea salt.
• Do Ahead
• Dough can be made 1 day ahead; keep chilled. Biscuits (without frosting) can be baked 2 days ahead; store airtight at room temperature.