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Swiss Chocolate Buttersweets

Source of Recipe

by Laurel, from Dianne Kemp of Chanhassen


Recipe Introduction

Runner-up, Minneapolis Star Tribune Cookie Contest.

List of Ingredients

• For filling:
• 1 (8-oz.) pkg. cream cheese, softened
• 1 c. sifted powdered sugar
• ¼ c. flour
• 1-1/2tsp. vanilla extract
• 1 c. chopped walnuts, optional
• ½ c. coconut

For cookies:
• 1 c. (2 sticks) butter, softened
• 1 c. powdered sugar
• 2 tsp. vanilla extract
• 2-1/4 c. flour
• ¼ tsp. salt

For frosting:
• 1 c. milk chocolate or semi-sweet chocolate chips
• ¼ c. (1/2 stick) butter
• 2 tbsp. water
• 1 tbsp. white corn syrup
• 1-1/2 c. powdered sugar


Recipe

To make filling: In bowl of an electric mixer on medium speed, beat cream cheese and powdered sugar. Add flour and vanilla extract and beat until well blended. Stir in nuts (if desired) and coconut and reserve.

To make cookies: Preheat oven to 350 degrees. In bowl of an electric mixer on medium speed, cream together butter and sugar. Add vanilla and beat until well blended. In a small bowl, whisk together flour and salt. Stir flour mixture into butter-sugar mixture. Shape teaspoonfuls of dough into balls. Place on parchment-paper lined baking sheets and make an indentation in center of each cookie with your thumb. Bake 12 to 15 minutes, or until very lightly browned. Remove cookies from oven and transfer to a wire rack. While cookies are still warm, fill indentations with cream cheese mixture. Cool cookies completely.

To make frosting: In a double boiler over medium heat, melt chocolate chips and butter. Stir in water and corn syrup. Blend in powdered sugar and whisk until smooth. Frost each cookie.

Makes about 4 dozen.