Tuesday, December 4, 2012


This is a recipe I got from a Southern Living Christmas 2007 book.  Their test kitchen said, "These ultrachocolate cookies are, hands down, some of the best ever to come through our test kitchen."  Let me add, they are delicious.  All you chocoholics will love these cookies (unless you hate coconut - they do contain Mounds bars)!

3/4 cup unsalted butter, softened
1/3 cup butter-flavored shortening
1 cup granulated sugar
2/3 cup firmly packed brown sugar
2 large eggs
2 tsp vanilla extract
2 cups all-purpose flour
2/3 cup unsweetened cocoa
1 tsp baking soda
1/4 tsp salt
2 cups (approx. 16 cookies) cream-filled chocolate sandwich cookies, ciarsekt chopped
3 bars (1.75-oz each) Mounds candy, chilled and chopped
1 to 2 cups (how chocolatey do you want?) semisweet chocolate morsels

Beat the butter and shortening together at medium speed of an electric mixer until creamy.  Gradually add the sugars to the butter mixture, beating until light and fluffy.  Add the eggs and vanilla, beating until blended.

In a separate bowl, combine the flour, cocoa, baking soda, and salt; gradually add to the butter mixture, beating until blended.  Stir in the cookies, Mounds, and chocolate morsels.  Chill the dough for half an hour.

drop dough by 1/4 cupfuls 2-inches apart onto parchment lined baking sheets.  Bake at 350 degrees 10 to 12 minutes or until barely set.  Remove from oven and cool on the baking sheets for 10 minutes then remove to wire racks to cool completely.

Yield: Approximately 2 1/2 dozen.

Note: This is a file photo of this recipe. My picture was too blurry.

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