If you're a fan of soft, chewy cookies and creamy chocolate glaze—these glorious chocolate drop cookies will be right up your alley!
What You Need
Original recipe yields 30 servings
1 pkg. (4 oz.) BAKER'S Unsweetened Chocolate
1 pkg. Cookies
3/4 cup butter
2 cups sugar
3 egg s
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
1-1/2 pkg. Glaze
Add To Shopping List
Let's 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.
Sweets can be part of a balanced diet but remember to keep tabs on portions.
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.)
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.
Calories From Fat
% Daily Value*
Total Fat 10g
Saturated Fat 7g
Trans Fat 0g
Total Carbohydrates 28g
Dietary Fibers 1g
* Percent Daily Values are based on a 2,000 calorie diet.
5 doz. or 30 servings, 2 cookies each
* Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.