Chocolate Buttersweet Cookies. Delicious cookies filled with a nutty coconut cream cheese filling and frosted with chocolate. These little cookies are the perfect Christmas treat!
Let me introduce to you Nanny Pat! She's got a great story about her Chocolate Buttersweet Cookies so take it away Nanny Pat!
"I made these for Doris's birthday, and we were going to see the Movie, Peyton Place. I brought the bag out, and she just reached in and grabbed one, and as the theatre was dark, she just held it, until the screen got brighter, and then looked at it, and said looks like Moose Poop (a real Vt., girl) but, OMG they are delicious, and we had to contain our laughter, so she passed the recipe onto her Mom, and that name stuck with all of them, and they probably don't know I still call them by their correct name.
My friend Doris passed away 3 years ago but I will always remember her dearly and these cookies always remind me of her."
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These chocolate buttersweet cookies are packed with flavor and texture, and yes, they do look like moose poop! But once you start eating these, you won't be able to stop.
To get these cookies just perfect, they're made in 3 stages. First you bake the cookies, then you fill the insides with that delicious filling, made up of cream cheese, walnuts, coconuts (are you drooling yet?!) and then lastly, you cover the tops with melted chocolate.
When you bite into one of these cookies, you get the crunch from the outside and then that delicious creamy filling and of course the hit of chocolate.
They make for perfect gifts at Christmas time, or to pop some on a nice serving plate when you have some friends and family over.
So let's get straight to the recipe and see how we make Nanny's delicious Chocolate Buttersweet Cookies
Recipe by Pat Milton
Prep Time
15 minutes
Cook Time
12 - 15 minutes
Yield
2 to 2 ½ dozen
Ingredients
The cookie dough
½ C Butter (or margarine)
½ C sifted powdered sugar
¼ tsp. salt
1 tsp. vanilla extract
1 ¼ C All-Purpose Flour
Creamy Nut filling
3 oz. pkg. of Cream Cheese (softened)
1 C sifted powdered sugar
2 T All-Purpose Flour
1 tsp, vanilla extract
½ cup of chopped walnuts
½ cup flaked coconut
Chocolate Frosting
½ C semi-sweet Chocolate morsels
2 T butter (or margarine)
2 T water
½ C sifted powdered sugar
Instructions
1. Preheat oven to 350 F / 180 C / gas 4
2. Make the Creamy Nut Filling by creaming all the ingredients together well. Then set aside.
3. Make the cookie dough by creaming butter, sugared powder, salt and vanilla extract.
4. Once combined, gradually add the flour.
5. Shape into balls using heaping tsp.
6. Place on UNgreased cookie sheets. Press hole in the center of each.
7. Bake until delicately brown, about 12-15 minutes, but watch carefully.
8. Fill each while still warm with the Creamy Nut Filling
Allow the cookies to cool and make the Chocolate Frosting as follows:
Melt over low heat (stir occasionally), semi-sweet chocolate morsels, butter, and water.
When all combined and melted, add the sugar powder and beat until smooth.
Cover the cookies with the chocolate frosting once the cookies have cooled, as in the photo.
We'd love to hear from you and what you thought of our recipe. Did you make any changes or add some other ingredients? Let us know in the comments below. Thanks for reading and happy cooking!
If you'd like to make some more cookies using cream cheese, these Soft and Chewy Lemon Cookies from Serena Bakes Simply From Scratch are amazing!
Recipe Card
Chocolate Buttersweet Cookies. Delicious cookies filled with a nutty coconut cream cheese
filling and frosted with chocolate.
Ingredients
The cookie dough
- ½ C Butter, or margarine
- ½ C sifted powdered sugar
- ¼ tsp . salt
- 1 tsp . vanilla extract
- 1 ¼ C All Purpose Flour
Creamy Nut filling
- 3 oz . pkg. of Cream Cheese, softened
- 1 C sifted powdered sugar
- 2 T All Purpose Flour
- ½ cup of chopped walnuts
- ½ cup flaked coconut
Chocolate Frosting
- ½ C semi-sweet Chocolate morsels
- 2 T butter, or margarine
- 2 T water
- ½ C sifted powdered sugar
Instructions
- Preheat oven to 350 F / 180 C / gas 4
- Make the Creamy Nut Filling by creaming all the ingredients together well. then set aside.
- Make the cookie dough by creaming butter, sugared powder, salt and vanilla extract.
- Once combined, gradually add the flour.
- Shape into balls using heaping tsp.
- Place on UNgreased cookie sheets. Press hole in the center of each.
- Bake until delicately brown, about 12-15 minutes, but watch carefully.
- Fill each while still warm with the Creamy Nut Filling
- Allow the cookies to cool and make the Chocolate Frosting as follows:
- Melt over low heat (stir occasionally), semi-sweet chocolate morsels, butter, and water
- When all combined and melted, add the sugar powder and beat until smooth.
- Cover the cookies with the chocolate frosting once the cookies have cooled, as in the photo.
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Nutrition Information:
Yield: 30 Serving Size: 30Amount Per Serving: Calories: 129Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 13mgSodium: 63mgCarbohydrates: 15gFiber: 1gSugar: 10gProtein: 1g
Here's a collection of delicious cookie recipes you can make for Christmas
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Easy Sesame Brown Sugar French Palmier Cookies, AKA Elephant Ears. These are a very easy to make crispy puff pastry cookie, filled with sesame seeds and brown sugar. Great for the holidays!
Amazing Ginger Cookies.
These amazing ginger cookies are a classic cookie, crisp and baked to give you a perfect cookie full of flavor. Perfect for Christmas or any time of the year.
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Alfajores De Maicena, delicious melt-in-the-mouth buttery shortbread cookies from Argentina, made with cornstarch and filled with Dulce de Leche then rolled in coconut.
Mini Meringue Cookies! These are a wonderful sweet treat made up of just 2 ingredients. Incredibly easy to make and are perfect for adding to desserts or eating just as they are.
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Mary
says:I would like to try the chocolate buttersweet cookies, but I am slightly put off by the raw flour in the filling.
Lovefoodies
says:Hi Mary,
You can leave out the flour if you wish, although it is used to thicken the filling, so I suggest you refrigerate the filling to firm it up before using if you don’t want the flour added.
It is a small amount of flour for the amount of cookies, and it won’t harm you, (as you probably know, raw flour is often used for breads and pizzas on the crusts too.
Hope that helps!