CHOCOLATE DROPS (COCONUT & OATMEAL NO BAKE)
Quick & simple "cookie" recipe that requires no baking. Mom used to make these often, and I would always steal cookies before they had fully cooled and set (you know what I'm talking about!)
Provided by Kat2355
Categories Drop Cookies
Time 5m
Yield 48 cookies, 48 serving(s)
Number Of Ingredients 7
Steps:
- Heat sugar, milk, vanilla, cocoa and butter to boil.
- Boil for 3 minutes only (use a timer).
- Take pot off stove.
- Mix in remaining ingredients.
- Drop by spoonful onto ungreased waxed paper.
- Let cool before eating.
- Makes 4 dozen.
SUPER GOOEY CHOCOLATE DROPS
Provided by Food Network Kitchen
Categories dessert
Time 1h
Yield about 2 dozen large cookies
Number Of Ingredients 14
Steps:
- Position racks in the lower and upper third of the oven and preheat to 325 degrees F. Line 3 baking sheets with parchment or silicone mats. (If you don't have 3 pans, simply cool the pan between batches.)
- Put the butter and the unsweetened and semisweet chocolates in a medium microwave-safe bowl. Heat at 75 percent power in the microwave until soft, about 2 minutes. Stir and heat again until melted, up to 2 minutes more. (Alternatively, put the chocolates and butter in a heatproof bowl. Bring a saucepan filled with an inch or so of water to a very slow simmer; set the bowl over, but not touching the water, and stir occasionally until melted and smooth.)
- Stir the light brown and granulated sugars and vanilla into the chocolate mixture with a wooden spoon. Add the eggs and buttermilk and beat vigorously until thick and glossy.
- In another bowl, whisk the flour, cocoa, cinnamon and salt together. Add the dry ingredients to the wet and stir until just mixed. Stir in chocolate chunks and dried cherries, if using.
- Drop the batter in heaping tablespoons onto baking sheets--a small ice cream scoop is ideal for this. Space the cookies about 2-inches apart. Bake until the cookies set but are soft and fudgy on the inside, 12 to 15 minutes.
- Cool cookies on the baking sheet for 5 minutes, then transfer to a rack to cool completely. Serve.
- Store cookies in a tightly sealed container at room temperature for up to a week.
EASY CHOCOLATE DROPS
A superior chocolate no-bake cookie. These are so easy to make, you could do it with your eyes closed.
Provided by diana
Categories Desserts Cookies Peanut Butter Cookie Recipes
Yield 18
Number Of Ingredients 4
Steps:
- In a medium saucepan, combine the margarine, peanut butter, and chocolate chips. Cook over low heat, stirring frequently until melted. Remove from the heat and stir in cereal. Drop by spoonfuls onto wax paper or greased cookie sheets, and refrigerate until set.
Nutrition Facts : Calories 94.8 calories, Carbohydrate 10.5 g, Fat 6.1 g, Fiber 1.2 g, Protein 1.6 g, SaturatedFat 2.3 g, Sodium 69.1 mg, Sugar 6 g
CHOCOLATE DROP COOKIES II
These are chocolate cookies with marshmallows on top covered by chocolate frosting. This was my mom's recipe from the fifties.
Provided by AMY1028
Categories Desserts Cookies Filled Cookie Recipes
Time 30m
Yield 24
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking soda, salt and cocoa, set aside.
- In a large bowl, cream together the margarine and sugar until light and fluffy. Beat in the egg, then stir in the vanilla and milk. Gradually stir in the dry ingredients until well blended. Drop by rounded spoonfuls onto the prepared cookie sheet.
- Bake for 8 minutes in the preheated oven. Cut the large marshmallows into halves. When the cookies come out of the oven, press one piece of marshmallow into the top of each one. Return the cookies to the hot oven for an additional 2 minutes. Cool on baking sheets for a few minutes before removing to wire racks to cool completely.
- In a medium bowl, combine the confectioners' sugar, cocoa and salt. Beat in the softened margarine and heavy cream until icing is smooth. Frost cooled cookies.
Nutrition Facts : Calories 172.8 calories, Carbohydrate 29.5 g, Cholesterol 9.3 mg, Fat 6.3 g, Fiber 1.2 g, Protein 1.8 g, SaturatedFat 1.5 g, Sodium 199.1 mg, Sugar 21.5 g
CHOCOLATE DROP COOKIES
These were cookies my aunt made all the time when I was little--worth the wait and very good! I have never made them with nuts, but I'm sure they are good with them also.
Provided by sherri H
Categories Dessert
Time 1h10m
Yield 20-24 cookies
Number Of Ingredients 10
Steps:
- Mix shortening, sugar and egg.
- Stir in sour milk and vanilla.
- Sift together flour, soda, salt and cocoa; stir.
- Add nuts.
- Chill 1 hour.
- Heat oven to 375°F.
- Drop by spoonfuls on greased cookie sheet.
- Bake 8-10 minutes.
- • Note: You can use plain milk with 1 tbsp vinegar to sour it. Works as well as the sour milk.
Nutrition Facts : Calories 141.6, Fat 6, SaturatedFat 1.6, Cholesterol 10.2, Sodium 97.4, Carbohydrate 20, Fiber 0.7, Sugar 10.5, Protein 2.1
NO-BAKE CHOCOLATE CEREAL DROPS
Four ingredients and a few minutes of saucepan cooking create a no-bake bran cereal treat.
Provided by Betty Crocker Kitchens
Categories Dessert
Time 15m
Yield 24
Number Of Ingredients 4
Steps:
- In 2-quart saucepan, heat butterscotch chips and chocolate chips over low heat, stirring constantly, until melted and smooth.
- Gently stir in cereal until well coated. Drop mixture by 24 teaspoonfuls onto waxed paper. Press 3 M&M's™ minis chocolate candies onto each. Refrigerate until firm.
Nutrition Facts : Calories 100, Carbohydrate 14 g, Cholesterol 0 mg, Fat 1, Fiber 3 g, Protein 0 g, SaturatedFat 3 g, ServingSize 1 Cookie, Sodium 25 mg, Sugar 9 g, TransFat 0 g
FUDGY CHOCOLATE DROPS
A super fudgy and chewy chocolate cookie. To make milk sour, add two teaspoons of vinegar to a cup of milk and let it sit for five minutes.
Provided by Anita
Categories Desserts Cookies Drop Cookie Recipes
Time 28m
Yield 96
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets. Sift together the flour, baking soda and salt, set aside.
- Sift together the flour, baking soda, and salt. Set aside. In the microwave or over a double boiler, melt chocolate stirring frequently until smooth. Remove from heat.
- In a medium bowl, cream together the shortening, butter, and brown sugar. Beat in the eggs, one at a time, then stir in the vanilla and melted chocolate. Mix in the dry ingredients alternately with the sour milk. Drop dough by rounded teaspoonfuls onto the prepared cookie sheets about 2 inches apart.
- Bake for 8 to 10 minutes in the preheated oven, until firm to the touch. Remove from baking sheets to cool on wire racks.
Nutrition Facts : Calories 52.4 calories, Carbohydrate 6.5 g, Cholesterol 7.1 mg, Fat 2.8 g, Fiber 0.3 g, Protein 0.7 g, SaturatedFat 1.5 g, Sodium 37.5 mg, Sugar 3.5 g
CHOCOLATE MERINGUE DROPS
Provided by Food Network
Yield 48 drop cookies
Number Of Ingredients 7
Steps:
- Preheat oven to 350 degrees F. Line two baking sheets with parchment. Using an electric mixer, beat whites until frothy. Add confectioners' sugar, cocoa powder, flour, coffee, and water. Beat on low until combined, turn mixer to high, and beat until marshmallow-topping thick, 3 to 4 minutes. Using a rubber spatula, fold in pecans. Drop by heaping teaspoonfuls onto cookie sheets; bake 15 to 18 minutes, or until tops crack.;
SUPER GOOEY CHOCOLATE DROPS
Steps:
- 1. Preheat to 325 degrees F. Line 3 baking sheets with parchment and set aside.
- 2. Place butter and unsweetened and semisweet chocolate in a large heatproof bowl. Bring a saucepan filled with about 1 inch of water to a very slow simmer; set bowl over but not touching water, and stir occasionally until chocolate melts. Stir light brown and granulated sugars and vanilla into chocolate mixture with a wooden spoon. Add eggs and buttermilk and beat vigorously until thick and glossy.
- 3. Whisk flour, cocoa, cinnamon, and salt together and stir into chocolate mixture. Stir in chocolate chunks and dried cherries, if using. Drop batter in heaping tablespoons, 2 inches apart, onto prepared baking sheets. Bake until cookies are set on outside and soft and fudge-like inside, 12 to 15 minutes. Cool cookies on baking sheet for 5 minutes; transfer to a rack to cool completely. Serve or store cookies in a tightly sealed container at room temperature for up to a week.
CHOCOLATE MALLOW DROPS
These fudgy treats feature a marshmallow layer topped with a squiggle of chocolate frosting. -Marie Hattrup, Sparks, Nevada
Provided by Taste of Home
Categories Desserts
Time 45m
Yield about 3 dozen.
Number Of Ingredients 17
Steps:
- Preheat oven to 375°. In a large bowl, cream butter and sugar until light and fluffy. Beat in egg, milk and vanilla. In another bowl, whisk flour, cocoa, baking soda and salt; gradually beat into creamed mixture. Stir in pecans., Drop dough by rounded tablespoonfuls 2 in. apart onto ungreased baking sheets. Bake 6 minutes. Press a marshmallow half onto each cookie, cut side down. Bake 2-3 minutes longer or until edges of cookies are set and marshmallows are softened. Remove from pans to wire racks to cool completely., For icing, in a microwave, melt butter and chocolates; stir until smooth. Stir in confectioners' sugar and enough coffee to reach a drizzling consistency. Drizzle over cookies. Let stand until set.
Nutrition Facts : Calories 147 calories, Fat 6g fat (3g saturated fat), Cholesterol 16mg cholesterol, Sodium 88mg sodium, Carbohydrate 22g carbohydrate (15g sugars, Fiber 1g fiber), Protein 2g protein.
CHOCOLATE DROP COOKIES I
A delicious moist cookie with creamy Chocolate Icing.
Provided by Maureen Worman
Categories Desserts Cookies Drop Cookie Recipes
Yield 24
Number Of Ingredients 14
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Cream together 1/2 cup butter or margarine and 1 cup light brown sugar until light and fluffy. Add egg, beat thoroughly. Add 1 teaspoon vanilla and mix well. Sift together flour and 1/2 teaspoon baking soda, add alternating with 3/4 cup milk to creamed mixture beginning and ending with dry ingredients. Blend in melted chocolate, then nuts.
- Drop by teaspoonfuls onto greased cookie sheets. Bake 10 -12 minutes. Cool on wire rack. When cool, frost with Chocolate Icing.
- To Make Icing: Mix confectioners' sugar; 1/4 cup cocoa ; 2 tablespoons butter or margarine, 1/2 teaspoon vanilla and milk. Mix all ingredients until smooth and creamy (may need to add more milk to get creamy consistency) . Frost cookies.
Nutrition Facts : Calories 202.4 calories, Carbohydrate 31.4 g, Cholesterol 21.3 mg, Fat 8.2 g, Fiber 1.1 g, Protein 2.8 g, SaturatedFat 4.2 g, Sodium 71.1 mg, Sugar 21.8 g
MISSOURI COOKIES
I got this recipe from the mother of a boy I almost married. The cookie recipe is way better than marrying her son (laughing). These are very easy, very good.
Provided by pamela t.
Categories Drop Cookies
Time 6m
Yield 36 cookies
Number Of Ingredients 7
Steps:
- Add first 5 ingredients to a saucepan.
- Bring to a boil, and boil 1 minute.
- remove from heat.
- Add in oatmeal and peanut butter.
- Mix well.
- Spoon by teaspoons to foil.
- Let cool 15 minutes.
- Store in airtight container in refrigerator.
MAGNOLIA BAKERY'S CHOCOLATE DROP COOKIES
From the famous Magnolia Bakery in New York City. I substituted Almond Roca (a US Pacific Northwest creation!) for the Heath bars.
Provided by COOKGIRl
Categories Dessert
Time 27m
Yield 3 dozen
Number Of Ingredients 13
Steps:
- Preheat oven to 350°.
- Combine the flour, cocoa powder, baking soda and salt in large bowl; set aside.
- In another large bowl cream the butter, brown sugar and white sugar until smooth; about 3 minutes.
- To the butter mixture, add the eggs and mix well. Next add the milk and vanilla extract. Blend for another minute.
- Stir in the flour mixture and beat thoroughly. Add the pecans, Almond Roca bits (or Heath Bars) and the vanilla chips.
- Arrange the cookies on a parchment lined baking sheet.
- Leave several inches between each cookie as they will need room to expand.
- Bake for about 10-12 minutes. Remove from oven, cool cookies on the sheet. Remove the cookies after 1 minute and cool on wire rack.
Nutrition Facts : Calories 2414.8, Fat 161.2, SaturatedFat 65.2, Cholesterol 364, Sodium 1465.7, Carbohydrate 228.4, Fiber 17.9, Sugar 136.2, Protein 34.9
BASIC CHOCOLATE DROP COOKIES
This recipe uses a pre-made mix that will keep for several weeks. You can look at the recipe for Basic Cookie Mix here at Allrecipes.com! Use 2 cups for this recipe. Add the following ingredients to the mix to make Chocolate Drop Cookies.
Provided by Mellan
Categories Desserts Cookies Drop Cookie Recipes
Time 55m
Yield 36
Number Of Ingredients 6
Steps:
- Preheat oven to 350 degrees F (180 degrees C).
- Sift cocoa into Basic Cookie Mix. Beat egg lightly and stir into mixture. Melt butter over low heat and stir into mixture. Add water and vanilla and mix well. Drop by teaspoonfuls onto greased baking sheet.
- Bake for 12 to 15 minutes in the preheated oven.
Nutrition Facts : Calories 121.3 calories, Carbohydrate 16.7 g, Cholesterol 24.3 mg, Fat 5.6 g, Fiber 0.4 g, Protein 2 g, SaturatedFat 3.4 g, Sodium 120.8 mg, Sugar 0.1 g
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