Frosted Chocolate Drops

Frosted chocolate drops are an old-fashioned favorite. If you don’t have time to make frosting, you can use a canned variety.

Makes: 36 cookiesHands-on: 20 minutesTotal: 40 minutesDifficulty: Easy

Makes: 36 cookies

Ingredients

  • 1½ cups packed dark brown sugar
  • 1 cup heavy cream
  • 2 Tbsp. plus ¼ cup softened butter, divided
  • 2 tsp. vanilla extract, divided
  • ¾ tsp. salt, divided
  • ¼ cup vegetable shortening
  • 1 cup granulated sugar
  • 1 large egg
  • ¾ cup buttermilk
  • 1¾ cups all-purpose flour
  • ½ cup cocoa powder
  • ½ tsp. baking soda
  • 1 cup chopped walnuts

Directions

  • In a medium saucepan over medium-high heat, bring brown sugar and cream to a boil, stirring constantly. Once mixture comes to a boil, cover and boil 3 minutes. Remove cover and boil until mixture reaches 234°F–236°F on a candy thermometer. This is the soft ball stage. Remove from heat; add 2 tablespoons butter, 1 teaspoon vanilla, and ¼ teaspoon salt. Cool until temperature reaches 110°F; beat until mixture is thick enough to spread. Set aside.
  • Preheat oven to 400°F. Line 2 large baking sheets with parchment paper.
  • Cream shortening, ¼ cup butter, and granulated sugar until light and fluffy. Beat in egg, 1 teaspoon vanilla, and buttermilk. Combine flour, cocoa powder, ½ teaspoon salt, and baking soda; stir in with walnuts.
  • Drop by rounded teaspoon onto baking sheets. Bake 8–10 minutes. Cool completely.
  • Frost tops with frosting and garnish with a walnut half.

Recipe Information

Makes: 36 cookies

Ingredients

  • 1½ cups packed dark brown sugar
  • 1 cup heavy cream
  • 2 Tbsp. plus ¼ cup softened butter, divided
  • 2 tsp. vanilla extract, divided
  • ¾ tsp. salt, divided
  • ¼ cup vegetable shortening
  • 1 cup granulated sugar
  • 1 large egg
  • ¾ cup buttermilk
  • 1¾ cups all-purpose flour
  • ½ cup cocoa powder
  • ½ tsp. baking soda
  • 1 cup chopped walnuts

Directions

  • In a medium saucepan over medium-high heat, bring brown sugar and cream to a boil, stirring constantly. Once mixture comes to a boil, cover and boil 3 minutes. Remove cover and boil until mixture reaches 234°F–236°F on a candy thermometer. This is the soft ball stage. Remove from heat; add 2 tablespoons butter, 1 teaspoon vanilla, and ¼ teaspoon salt. Cool until temperature reaches 110°F; beat until mixture is thick enough to spread. Set aside.
  • Preheat oven to 400°F. Line 2 large baking sheets with parchment paper.
  • Cream shortening, ¼ cup butter, and granulated sugar until light and fluffy. Beat in egg, 1 teaspoon vanilla, and buttermilk. Combine flour, cocoa powder, ½ teaspoon salt, and baking soda; stir in with walnuts.
  • Drop by rounded teaspoon onto baking sheets. Bake 8–10 minutes. Cool completely.
  • Frost tops with frosting and garnish with a walnut half.

Nutrition Information

Nutrition Information
Amount per serving
Calories140
Total Fat8g
Saturated Fat3.5g
Cholesterol20mg
Sodium80mg
Total Carbohydrate18g
Dietary Fiber1g
Sugars13g
Protein2g