Recipe courtesy of Crisco

Frosted Chocolate Drops

  • Total: 28 min
  • Prep: 20 min
  • Cook: 8 min
  • Yield: 3 1/2 dozen cookies
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Ingredients

2 1/4 cups Homemade Cookie Mix

2 tablespoons sugar

3 tablespoons unsweetened cocoa powder

1 tablespoon Crisco® Pure Vegetable Oil

1 large egg

1/3 cup milk

1/2 cup semi-sweet chocolate chips

1/2 cup chopped walnuts

1 (16 oz.) container Pillsbury® Chocolate Fudge Frosting OR 1 (13.5 oz.) Pillsbury® Easy Frost¿ Decadent Chocolate Fudge No Fuss Frosting

Directions

  1. 1.HEAT oven to 375 degrees F. 2.COMBINE Homemade Cookie Mix, sugar and cocoa in large mixing bowl until blended. Add oil, egg and milk. Beat with electric mixer on low until combined. Stir in chocolate chips and nuts. Drop by teaspoonfuls 2-inches apart on baking sheet. 3.BAKE 7 to 9 minutes or until done. Cool completely on cooling rack. Frost cookies and top with additional chopped nuts, if desired. VARIATION. 1.FROSTED BROWNIE CUPS. Follow recipe above with the following changes: Line mini muffin pans with foil mini muffin baking cups. Drop batter by tablespoonfuls into muffin cups. Bake about 10 minutes or until center is dry and puffed. Cool completely on cooling rack. Frost brownie cups and top with decorator sprinkles. Makes 3 dozen.
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