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Christmas Cookie Recipe: How To Make Frosted Chocolate Drops

11/12/2014 11:53 EST | Updated 01/12/2015 05:59 EST
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This Oct. 6, 2014 photo shows frosted chocolate drops in Concord, N.H. When it comes to holiday cookies, everything depends on the recipe and a few simple techniques. (AP Photo/Matthew Mead)
Imagine a chocolate peanut butter cup, but instead of peanut butter the chocolate shell encases a gooey marshmallow filling. There's your Mallo Cup candy bar. And it turns out this decidedly retro treat happens to be delicious when transformed into a holiday cookie — our frosted chocolate drops. The result is similar to a fudgy brownie remade as a drop cookie and topped with a marshmallow buttercream frosting.

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FROSTED CHOCOLATE DROPS

Start to finish: 45 minutes

Servings: 5 dozen

For the cookies:

5 tablespoons unsalted butter

1 1/2 tablespoons vegetable or canola oil

10 ounces dark chocolate bits

3 eggs

1/2 cup packed brown sugar

1/2 cup granulated sugar

1 tablespoon vanilla extract

1 cup all-purpose flour

1/2 teaspoon baking powder

1/4 teaspoon kosher salt

For the frosting:

1/2 cup unsalted butter, room temperature

1/2 cup corn syrup

2 cups powdered sugar

1 teaspoon vanilla extract

1/2 cup marshmallow spread

Heat the oven to 350 F. Coat 2 large baking sheets with cooking spray.

In a medium saucepan over low heat, combine the butter, oil and chocolate, stirring continuously using care not to burn the chocolate. Once the mixture is melted and smooth, remove the pan from the heat. Whisk in the eggs, one at a time, followed by both sugars, the vanilla, then finally the flour, baking powder and salt.

Drop the thick batter by the teaspoon onto the prepared baking sheets, allowing 2 inches between each mound. Bake for 10 minutes, or until set up. Allow to cool for 10 to 15 minutes on the pan before moving.

While the cookies cool, prepare the frosting. In a large bowl, use an electric mixer to beat together the butter, corn syrup, powdered sugar, vanilla and marshmallow spread until completely smooth. Once the cookies are cooled, drizzle or spread the frosting over the tops. Alternatively, the cookies can be sandwiched together with the frosting as filling. Store in an airtight container at room temperature for up to a week.

Nutrition information per serving: 100 calories; 45 calories from fat (45 per cent of total calories); 5 g fat (2.5 g saturated; 0 g trans fats); 15 mg cholesterol; 14g carbohydrate; 1 g fiber; 11 g sugar; 1 g protein; 20 mg sodium.


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