Saturday, May 28, 2016

The Saturday Evening Dessert - Chocolate Dunk Cookies

This week's Saturday Evening Dessert is Chocolate Dunk Cookies. What's better than a fresh batch of hot homemade Cookies, especially the Chocolate variety! Using Baker's semi-Sweet Baking Chocolate and using Splenda to replace the regular Sugar. These are sure to please the whole family! You can find this recipe on the Cook'sRecipes website.

Chocolate Dunk Cookies

These festive, chocolate-dipped cookies make great holiday treats.

Recipe Ingredients:

1 3/4 cups all-purpose flour
3/4 teaspoon baking soda
1/4 teaspoon salt
1 (8-ounce) package BAKER’S Semi-Sweet Baking Chocolate - divided use
3/4 cup margarine, softened
1/2 cup firmly packed brown sugar
1/2 cup Splenda Granulated No Calorie Sweetener
1 large egg
1 teaspoon vanilla extract
1 cup chopped walnuts

Cooking Directions:

1 - Preheat oven to 375°F (190°C).
Combine flour, baking soda, and salt in a small bowl. Set aside. Coarsely chop 5 of the chocolate squares.
2 - Beat margarine, brown sugar and Splenda® Granulated Sweetener in large bowl with electric mixer on medium speed until light and fluffy. Add egg and vanilla; mix well.
3 - Gradually add flour mixture, beating until blended. Stir in chopped chocolate and walnuts.
4 - Drop heaping tablespoons of cookie dough, 2 inches apart, onto ungreased baking sheets.
5 - Bake cookies 11 to 12 minutes or until lightly browned. Cool one minute; remove from baking sheets. Cool completely on wire racks.
6 - Melt remaining 3 chocolate squares in microwave as directed on package. Dip one half of each cookie into melted chocolate. Place in a single layer on wax paper-covered plates. Let stand until chocolate is set.
Makes 36 cookies.

Nutritional Information Per Serving (1 cookie): Calories 120 | Calories from Fat 70 | Fat 8g (sat 2.0g) | Cholesterol 5mg | Sodium 45mg | Carbohydrates 12g | Fiber 1g | Sugars 6g | Protein 2g.

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