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.
CHOCOLATE SURPRISE
Chocolate cookie with a marshmallow surprise, and a chocolate icing. Each cookie is topped with a pecan half.
Provided by Sandy
Categories Desserts Cookies Drop Cookie Recipes
Time 20m
Yield 36
Number Of Ingredients 15
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together 1/2 cup butter and 1 cup sugar until smooth. Beat in the egg, then stir in the 1/4 cup milk and vanilla. Combine the flour, 1/3 cup cocoa and baking soda; stir into the creamed mixture. Drop by heaping teaspoonfuls onto the prepared cookie sheet.
- Bake for 8 minutes in the preheated oven. Remove cookie sheet and press marshmallow halves into the center of each cookie cut side down. Return the cookies to the oven for an additional 2 minutes. Remove from the oven and press lightly on the cookies to flatten slightly. Remove cookies to wire racks to cool.
- To make the icing: In a small saucepan over medium heat, combine 1 cup sugar, 1/2 cup cocoa, 1/4 cup milk, 1 teaspoon vanilla and 1/4 cup butter. Bring the mixture to a boil, stirring occasionally, and let boil for 1 minute. Brush the cookies with the frosting then top each one with a pecan half before the icing sets.
Nutrition Facts : Calories 124.6 calories, Carbohydrate 20.1 g, Cholesterol 15.6 mg, Fat 4.9 g, Fiber 0.9 g, Protein 1.5 g, SaturatedFat 2.7 g, Sodium 51.5 mg, Sugar 13.5 g
THE REALTOR'S CHOCOLATE SURPRISE
My Mom gave me this recipe a long time ago but I've long since taken it over and now it's mine! It's pretty simple to do and tastes wonderful. This is great for potlucks and bar-b-ques... no matter where I take this, I come home with an empty pan. Be sure to allow this to chill for several hours but overnight is best.
Provided by Realtor by day
Categories Dessert
Time 25m
Yield 12 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 375.
- Melt butter, add flour and 1/2 cup nuts. Mix and press into bottom of 13x9 pan. Bake for 15 minutes.
- Cream powdered sugar, cream cheese and 1 cup Cool Whip. Spread over cooled crust.
- Mix instant pudding with milk. Spread over cream cheese layer.
- Spread remainder of whipped cream over chocolate pudding layer. Sprinkle with chopped nuts if desired.
- Chill overnight.
Nutrition Facts : Calories 411.9, Fat 24.6, SaturatedFat 14.6, Cholesterol 49.7, Sodium 464.2, Carbohydrate 43.5, Fiber 1.5, Sugar 27.5, Protein 5.9
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.
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.
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.;
CHOCOLATE CREAM DROPS
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
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.
NO BAKE CHOCOLATE PUDDING DROPS
Make and share this No Bake Chocolate Pudding Drops recipe from Food.com.
Provided by Karen..
Categories Drop Cookies
Time 15m
Yield 36 drops
Number Of Ingredients 5
Steps:
- Combine all ingredients except peanuts in a saucepan and bring to a rolling boil.
- Lower heat and boil for 3 minutes, stirring constantly.
- Remove from heat and add peanuts.
- Beat mixture with a wooden spoon until it starts to thicken.
- Drop by tablespoons onto waxed paper.
- Allow to set and cool completely before serving.
CHOCOLATE DROPS (AKA MACAROONS)
This is a great no-bake cookie recipe. Very yummy and chocolaty! Hard to keep in the house. Sometimes I make them at Christmas and call them Reindeer droppings. Yield is approximate.
Provided by Shannon 24
Categories Drop Cookies
Time 10m
Yield 36 serving(s)
Number Of Ingredients 8
Steps:
- In a microwave safe bowl mix, sugar, cocoa, milk and margarine. Microwave (or cook in sauce pan) until boiling.
- Add oats, coconut, chocolate chips and vanilla.
- Drop tbsp sized cookies on a waxed paper covered cookie sheet. Chill in fridge until firm.
Nutrition Facts : Calories 157.9, Fat 6.5, SaturatedFat 2.9, Cholesterol 0.5, Sodium 33, Carbohydrate 23.8, Fiber 2.2, Sugar 13.8, Protein 2.8
CHOCOLATE DROPS - LOW CARB
This is a nice option to candy while following a low carb diet. There are 2 carbs a piece. These don't keep well, so eat them up!
Provided by snuqueen
Categories Candy
Time 20m
Yield 12 drops
Number Of Ingredients 6
Steps:
- Melt the first 3 ingredients in microwave.
- Stir well to combine.
- Add the remaining ingredients, stir and drop by tablespoon on waxed paper.
- You should have 12 drops.
- Chill until firm- at least 1 hour.
- Keep in refrigerator.
Nutrition Facts : Calories 87.4, Fat 7.7, SaturatedFat 3.3, Cholesterol 8.6, Sodium 52.8, Carbohydrate 3.2, Fiber 0.8, Sugar 1.6, Protein 2.9
EASY CHOCOLATE DROPS
Friends and relative of Heather De Cal, from Terrace Bay, Ontario, relish these crunchy goodies she gives.
Provided by Taste of Home
Categories Desserts
Time 15m
Yield 3-1/2 dozen.
Number Of Ingredients 4
Steps:
- In microwave-safe bowl, melt chips; stir until smooth. Stir in potato sticks and peanuts. , Drop by teaspoonfuls onto waxed paper-lined baking sheets. Refrigerate for 15 minutes or until set. Store in airtight containers.
Nutrition Facts :
CHOCOLATE CHERRY DROPS
This a delicious chewy chocolate cookie recipe that my mother gave me years ago. Hope you enjoy it.
Provided by SMCMCNEIL
Categories Desserts Fruit Dessert Recipes Cherry Dessert Recipes
Time 25m
Yield 48
Number Of Ingredients 10
Steps:
- Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.
- In a large bowl, cream together the butter and sugar until smooth. Blend in the egg and vanilla. Combine the flour, cocoa, baking soda and salt; stir into the creamed mixture. Finally, mix in the chopped cherries and walnuts. Drop by rounded spoonfuls onto the prepared cookie sheets.
- Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.
Nutrition Facts : Calories 66.5 calories, Carbohydrate 8.7 g, Cholesterol 10.2 mg, Fat 3.4 g, Fiber 0.4 g, Protein 0.8 g, SaturatedFat 1.7 g, Sodium 56.1 mg, Sugar 4.2 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
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