Chocolate Buttersweets

• Vegetarian

• Condiments

  • 5/8 cup Butter or margarine

• Baking & Spices

  • 1/2 cup Chocolate chips, semisweet
  • 1 1/8 cups Flour
  • 2 cup Powdered sugar
  • 1/4 tsp Salt
  • 2 tsp Vanilla

• Nuts & Seeds

  • 1/2 cup Coconut, Flaked
  • 1/2 cup Walnuts

• Dairy

  • 1 package Cream cheese

• Liquids

  • 2 tbsp Water

Found on pillsbury.com

Description

Ingredients

• 1/2 cup butter or margarine, softened
• 1/2 cup powdered sugar
• 1/4 teaspoon salt
• 1 to 1 1/4 cups all-purpose flour
• 1 package (3 oz) cream cheese, softened
• 1 cup powdered sugar
• 2 tablespoons all-purpose flour
• 1 teaspoon vanilla
• 1/2 cup chopped walnuts
• 1/2 cup flaked coconut
• 1/2 cup semisweet chocolate chips
• 2 tablespoons butter or margarine
• 2 tablespoons water
• 1/2 cup powdered sugar
• 1 teaspoon vanilla

Directions

• 1 Heat oven to 350°F. In large bowl, beat 1/2 cup butter, 1/2 cup powdered sugar, the salt and 1 teaspoon vanilla with electric mixer on medium speed, scraping bowl occasionally, until blended. Gradually beat in 1 to 1 1/4 cups flour until soft dough forms.
• 2 Shape teaspoonfuls of dough into balls. On ungreased cookie sheets, place balls 2 inches apart. With thumb or handle of wooden spoon, make indentation in center of each.
• 3 Bake 12 to 15 minutes or until edges are lightly browned. Meanwhile, in small bowl, beat cream cheese, 1 cup powdered sugar, 2 tablespoons flour and 1 teaspoon vanilla on medium speed until well blended. Stir in walnuts and coconut.
• 4 Immediately remove cookies from cookie sheets to cooling racks. Spoon about 1/2 teaspoon filling into each cookie. Cool completely, about 30 minutes.
• 5 In 1-quart saucepan, heat chocolate chips, 2 tablespoons butter and the water over low heat, stirring occasionally, until chips are melted. Remove from heat. With spoon, beat in 1/2 cup powdered sugar until smooth. Frost cooled cookies. Store covered in refrigerator.

Nutrition