Snow-Capped Chocolate Drops Recipe

Name: Snow-Capped Chocolate Drops
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ½ cups Pillsbury BEST All Purpose Flour; ½ teaspoon baking soda; ½ teaspoon salt; 1 large egg; ⅔ cup brown sugar, firmly packed; ½ cup Crisco All-Vegetable Shortening; ⅓ cup maraschino cherry juice; 2 bars unsweetened chocolate, premelted; ⅓ cup walnuts, chopped; ¼ cup maraschino cherry, chopped; ¾ cup marshmallow creme

Servings: persons

1 ½ cups Pillsbury BEST All Purpose Flour
½ teaspoon baking soda
½ teaspoon salt
1 large egg
⅔ cup brown sugar, firmly packed
½ cup Crisco All-Vegetable Shortening
⅓ cup maraschino cherry juice
2 bars unsweetened chocolate, premelted
⅓ cup walnuts, chopped
¼ cup maraschino cherry, chopped
¾ cup marshmallow creme

1
HEAT oven to 350 degrees F.
2
COMBINE flour, baking soda and salt in bowl of electric mixer.
3
Add egg, brown sugar, shortening, cherry liquid and chocolate.
4
Blend well at low speed.
5
Stir in walnuts and cherries.
6
Drop by rounded teaspoons onto ungreased cookie sheets.
7
BAKE 10 to 12 minutes.
8
Cool on racks.
9
FROST each cooled cookie with 1 teaspoon marshmallow creme.

676

kcal

Calories

Fat

102

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1 ½ cups Pillsbury BEST All Purpose Flour, ½ teaspoon baking soda, ½ teaspoon salt, 1 large egg, and more.

Yes, Snow-Capped Chocolate Drops falls under the General category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Snow-Capped Chocolate Drops

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