Best 2 Chocolate Cream Drops Recipes

Indulge in the delightful world of chocolate cream drops, where melt-in-your-mouth chocolate ganache filling is enveloped in a delicate cookie crust. These irresistible treats are perfect for any occasion, whether it's a special celebration or a cozy evening at home. With variations ranging from classic chocolate to decadent white chocolate and even a delightful peanut butter twist, there's a flavor to satisfy every palate. Get ready to embark on a culinary journey of pure bliss as we explore the secrets behind these chocolate cream drop recipes.

Let's cook with our recipes!

CHOCOLATE CREAM DROPS

Chocolate Cream Drops image

From Betty Crocker's 1958 "Dinner for Two" cookbook, chocolate cookies that seem a bit different than other chocolate cookie recipes I've tried. Update: The texture of these is much more like a cake than a cookie or a brownie. To make them more cooking like, I'd recommend using butter instead of shortening and full fat sour cream. Also I've updated to add an icing recipe which really makes these stand out.

Provided by ElleFirebrand

Categories Drop Cookies

Time 25m

Yield 24 cookies

Number Of Ingredients 16

Ingredients

1/4 cup shortening
1/2 cup packed brown sugar
1/4 cup granulated sugar
1 egg
1 unsweetened chocolate square, melted
1/2 cup sour cream or 1/2 cup evaporated milk
1/2 teaspoon vanilla
1 1/4 cups flour, plus
2 tablespoons flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup nuts
icing
1 tablespoon butter
1 ounce chocolate, melted
1 cup powdered sugar

Steps:

Mix thoroughly shortening, sugars and egg. Stir in melted chocolate. Next stir in sour cream (or milk) and vanilla. Sift flour, soda, and salt together and stir into batter. Mix nuts into dough. Chill dough if soft.
Heat oven to 375°F
Drop rounded tablespoonfuls of dough about 2 inches apart on greased baking sheet. Bake about 10 min until soft, when touched lightly with finger, almost no impression remains.
For icing, melt chocolate and butter together (about 1 minute on High in microwave, stir after 30 seconds) then mix in powdered sugar until spreadable. If you need to refrigerate this and it gets hard, soften in microwave on high for 10-15 seconds. Spread icing on cookies when cool.

FROSTED CHOCOLATE SOUR CREAM DROPS

Frosted Chocolate Sour Cream Drops image

Borrowed one of mom's cookie cookbooks and storing the most promising recipes for my own use later on. Have to say I am surprised not to find this one posted here as it looks just divine; a cake-like drop cookie dressed with a deep and rich frosting.

Provided by justcallmetoni

Categories Drop Cookies

Time 40m

Yield 42-48 serving(s)

Number Of Ingredients 15

Ingredients

1/2 cup unsalted butter, softened
1 cup brown sugar, packed
1/2 teaspoon baking soda
1/4 teaspoon salt
1 egg
1 teaspoon vanilla
2 ounces unsweetened chocolate, melted and cooled
8 ounces sour cream
2 cups flour
1/4 cup unsalted butter
1 teaspoon vanilla
1 pinch salt
2 1/2 cups powdered sugar, sifted (divided)
1/3 cup Dutch-processed cocoa powder
3 tablespoons milk

Steps:

Pre-heat oven to 350F degrees.
In a large bowl, cream the butter at high speed for one minute. Add the brown sugar, baking soda and salt and continue to mix until they are well combined. Beat in the egg and vanilla. Now beat in the melted chocolate, then the sour cream.
Begin to mix in the flour in thirds until well combined and the dough begins to stiffen. You may need to add the last bit by hand using a wooden spoon.
Chill dough for 30 minutes.
Place rounded teaspoons of dough on an untreated baking sheet about two inched apart . Bake for 8 to 10 minutes, until the edges are firm.
Remove cookies to a cooling rack to cool. Once cool, spread a small amount of frosting on each cookie (frosting directions appear below). These will keep in a tightly covered container for three days. You can also freeze the cookies before frosting for up to one month.
To prepare the frosting, place the butter, salt and vanilla in a medium bowl and whip until light and fluffy. Gradually beat in the cocoa and one cup of the powdered sugar. Add in the milk to soften the frosting a bit. Add in the remaining powdered sugar in parts, mixing well until incorporated. If it get too thick for spreading, then add a bit more milk.

Nutrition Facts : Calories 121.8, Fat 5.5, SaturatedFat 3.4, Cholesterol 16.4, Sodium 40.9, Carbohydrate 17.9, Fiber 0.6, Sugar 12.1, Protein 1.3

Tips:

For a richer flavor, use high-quality chocolate chips or chopped chocolate.
If you don't have a cookie scoop, you can use two spoons to drop the batter onto the baking sheet.
Be sure to chill the batter for at least 30 minutes before baking. This will help the cookies hold their shape.
Bake the cookies until they are set around the edges but still soft in the center. Overbaking will make them dry and crumbly.
Let the cookies cool completely before storing them in an airtight container. They will keep for up to 3 days at room temperature or up to 2 weeks in the refrigerator.

Conclusion:

Chocolate cream drops are a delicious and easy-to-make treat that is perfect for any occasion. They are made with simple ingredients that you probably already have on hand, and they can be customized to your liking. Whether you like them plain or with nuts, sprinkles, or other mix-ins, these cookies are sure to be a hit. So next time you're looking for a quick and easy dessert, give chocolate cream drops a try.

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