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Brownie Drop Cookies

rpic_20170418154643_lg

Prep Time: 15 Minutes

Total Time: 24 Minutes

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Ingredients

  • 1/2 C. butter, softened
  • 1/2 C. granulated sugar
  • 2 eggs
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 C. semisweet chocolate pieces, melted
  • 2 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Powder
  • 4 oz squares of white chocolate, coarsely chopped, divided

Directions

  1. Preheat oven to 350° F.
  2. Mix flour and baking powder in a small bowl.
  3. In a separate bowl, combine butter and sugar until creamy. Add eggs and pure vanilla extract, beat well.
  4. Add melted chocolate; mix well. Stir in half of white chocolate; mix well.
  5. Combine flour mixture with egg and sugar mixture.
  6. Drop by rounded teaspoons onto ungreased cookie sheet.
  7. Bake 7 to 9 minutes or until cookies are almost set; centers should still be moist. Do not over bake.
  8. Cool 2 minutes on cookie sheet; remove to wire rack. Cool completely.
  9. Melt remaining white chocolate. Drizzle over cookies.
  10. Store in tightly covered container.

Brownie Drop Cookies

rpic_20170418154643_lg

Prep Time: 15 Minutes

Total Time: 24 Minutes

Ingredients

  • 1/2 C. butter, softened
  • 1/2 C. granulated sugar
  • 2 eggs
  • 1 tsp. Spice Islands® Pure Vanilla Extract
  • 1 C. semisweet chocolate pieces, melted
  • 2 C. all-purpose flour
  • 1 tsp. Clabber Girl® Baking Powder
  • 4 oz squares of white chocolate, coarsely chopped, divided

Directions

  1. Preheat oven to 350° F.
  2. Mix flour and baking powder in a small bowl.
  3. In a separate bowl, combine butter and sugar until creamy. Add eggs and pure vanilla extract, beat well.
  4. Add melted chocolate; mix well. Stir in half of white chocolate; mix well.
  5. Combine flour mixture with egg and sugar mixture.
  6. Drop by rounded teaspoons onto ungreased cookie sheet.
  7. Bake 7 to 9 minutes or until cookies are almost set; centers should still be moist. Do not over bake.
  8. Cool 2 minutes on cookie sheet; remove to wire rack. Cool completely.
  9. Melt remaining white chocolate. Drizzle over cookies.
  10. Store in tightly covered container.

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