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Black & White Cookies

Prize-Winning Recipe 2007! Use sugar cookie mix as a quick-and-easy way to get to the classic New York cake-like cookie with distinctive half-moons of chocolate and vanilla frosting.

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( 37 Ratings)

37 Ratings

5 Stars 65%

4 Stars 24%

3 Stars

2 Stars

1 Stars

Member Reviews ( 10 )

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Prep Time 45 min
Total Time 1 hr 20 min
Servings 24

Ingredients

Cookie

1: pouch (1 lb 1.5 oz) Betty Crocker® sugar cookie mix

1/2: cup buttermilk

1/4: cup butter or margarine, softened

1: teaspoon grated lemon peel

2: eggs

Icing

3: cups powdered sugar

1/4: cup whipping cream

2: tablespoons butter or margarine

1/2: teaspoon vanilla

1/3: cup dark chocolate chips (2 oz)

1: tablespoon whipping cream

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Directions

1 Heat oven to 350°F. In large bowl, stir cookie ingredients until batter-like dough forms.
2 With medium cookie scoop or heaping tablespoon, scoop dough 3 inches apart onto ungreased cookie sheets.
3 Bake 12 to 15 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets. Cool completely.
4 Place powdered sugar in large bowl; set aside. In small microwavable bowl, microwave 1/4 cup cream and 2 tablespoons butter on High about 1 minute; stir until butter is melted. Add butter mixture and vanilla to powdered sugar; stir until mixture is smooth.
5 In medium microwavable bowl, microwave chocolate chips and 1 tablespoon cream on High 1 minute; or until melted. Stir half of vanilla icing into melted chocolate mixture until smooth and well blended. If necessary, add additional cream to thin both vanilla and chocolate icing.
6 For each cookie, turn cookie flat side up; spread chocolate icing in thin layer on half of cookie. Spread other half with white icing. Store covered at room temperature.

EXPERT TIPS

Expert Tips

This recipe was one of fifteen winners in the 2007 Mix It Up with Betty! Cookie Mix Recipe Contest. More than $10,000 was awarded!

Use a #67 or medium-sized spring-loaded ice cream scoop to make quick work of dropping the cookie dough. Using a scoop also ensures cookies will be the same size and will bake the same length of time.

Got questions? Our experts have the answers. Ask Betty now.

View Full Nutrition Information

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Cookie

Calories: 200
Calories from Fat: 60),

% Daily Value

Total Fat: 7g; 7%
(Saturated Fat 3 1/2g, 3 1/2% Trans Fat 1g 1% ),
Cholesterol: 30mg; 30%;
Sodium: 80mg; 80%;
Total Carbohydrate: 33g; 33%
(Dietary Fiber 0g 0% Sugars 26g 26% ),
Protein: 2g; 2%

% Daily Value*:

Vitamin A: 2%;
Vitamin C: 0%;
Calcium: 0%;
Iron: 2%;

Exchanges:

0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;

Carbohydrate Choices:

*Percent Daily Values are based on a 2,000 calorie diet.

REVIEWS & COMMENTS

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1 - 3 of 10 Reviews View All

Posted 7/7/2011 8:26:14 PM REPORT ABUSE Devilmomandkid said:

Rating:

The flavor of these cookies is delicious! My cookies didn't rise well but I used lemon juice and milk since I didn't have buttermilk. I will have to try again with buttermilk and see what happens, but they were still good. Definetely worth making.

This reply was: Helpful Inspiring

Posted 12/10/2009 9:08:46 PM REPORT ABUSE L.Kelly said:

Rating:

I was born in NYC and loved black and white cookies as a kid. Was glad to find this recipe and when I made them they went flat and tasted very buttery. They were nothing like the black and whites I remember. Don't know why they weren't fluffy and light. I do live at 6000' but the recipe said no change for high altitude.

This reply was: Helpful Inspiring