Satisfy your candy fancy with candy-topped chocolate cookies.
cup butter or margarine, softened
oz unsweetened baking chocolate, melted, cooled
cups powdered sugar
cups Gold Medal™ all-purpose flour
teaspoon baking soda
Assorted candies, broken in half or cut into 1/2- to 3/4-inch pieces, if desired
Heat oven to 350°F.
In medium bowl, stir butter, chocolate and powdered sugar with spoon. Stir in egg. Stir in flour, baking soda and salt. Cover and refrigerate dough at least 15 minutes but no longer than 30 minutes.
Shape dough into 1-inch balls. Place about 2 inches apart on ungreased cookie sheet.
Bake 7 to 9 minutes or until almost no indentation remains when touched lightly in center. Cool 1 minute; remove from cookie sheet to wire rack. Immediately top with candies (candies will melt slightly).
Make cookies up to baking. Freeze on cookie sheet; transfer balls to freezer bag or container and freeze up to two months. When ready to bake, place on cookie sheet and thaw.
NUTRITION INFORMATION PER SERVING
Serving Size: 1 Cookie
- Calories from Fat
% Daily Value
- Total Fat
- (Saturated Fat
- Trans Fat
- Total Carbohydrate
- (Dietary Fiber
% Daily Value*:
- Vitamin A
- Vitamin C
Exchanges:0 Starch; 0 Fruit; 1 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;
*Percent Daily Values are based on a 2,000 calorie diet.