Hiding a chocolate candy bar inside these Triple Chocolate Cookies is always a fun surprise. Heat each cookie in the microwave to enjoy a molten chocolate center.
Well, we made it to the last few days before Christmas. Do you have all your shopping and decorating done? I have to confess that this year I’m a little behind.
INGREDIENTS
- 1 dark chocolate cake mix
- 8 Tablespoons butter, melted
- 1 egg
- 4 ounces cream cheese, softened
- 12 Ghirardelli chocolate raspberry squares
- 1/4 cup chocolate melting wafers
- sprinkles
INSTRUCTIONS
- Unwrap the candy bars and place in a bowl in the freezer.
- Combine the dry cake mix, butter, and egg and mix until a soft dough forms. Add the cream cheese and beat again until completely mixed in. Refrigerate for 30 minutes to an hour.
- Roll the dough into 24 equal balls.
- Cut each candy bar into quarters. Flatten each ball and wrap around two pieces of frozen candy bars.
- Bake at 350 degrees for 10 minutes. Do not over bake. Let cool on the baking sheet for 2-3 minutes. Tap gently with the back of a spatula and move to parchment paper to cool completely.
- Melt the chocolate wafers in a microwave safe bowl for 1 minute. Stir until melted and creamy. Spoon into a plastic bag and cut one tip off. Drizzle over the cooled cookies and top with sprinkles. Let set. Makes 24 cookies. Store in a sealed container.
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