I just love these cookies! Yummy!
- 1 1/4 cups packed brown sugar
- 1/2 cup butter, softened
- 1 egg
- 1 1/4 cups all-purpose flour
- 1/4 tsp. baking soda
- 1/8 tsp. salt
- 1 cup miniature semisweet chocolate chips
- Chocolate Frosting, (recipe follows)
- 2 ounces unsweetened baking chocolate
- 2 TBSP. butter or margarine
- 2 cups powdered sugar
- 3 TBSP. hot water
Heat oven to 350 degrees. Lightly grease cookie sheet. Beat brown sugar, butter and egg in large bowl with electric mixer on medium speed, or mix with spoon. Stir in flour, baking soda and salt. Stir in chocolate chips. Drop dough by level teaspoonfuls about 2 inches apart onto cookie sheet (dough will flatten and spread). Bake 8 to 10 minutes or until golden brown. Cool 1 to 2 minutes; remove from cookie sheet to wire rack. Cool completely. Spread 1 tsp. Chocolate Frosting between bottoms of pairs of cookies.
Melt chocolate and butter in 2-quart saucepan over low heat, stirring occasionally; remove from heat. Stir in powdered sugar and hot water until smooth and spreadable. (If frosting is too thick, add more water. If frosting is too thin, add more powdered sugar.)
Using a high quality silicone mini donut pan will make sure your mini donuts don’t stick to the pan and pop right out while retaining their beautiful shape. Use the Belgoods Bakeware silicone mini donut pan to bake perfect mini donuts. The high quality silicone is naturally nonstick and does not have a chemical coating containing PFOA like most metal bakeware. Be sure to choose 100% BPA-free products made from 100% pure food grade silicone. Our pan is available here www.amazon.com/Silicone-Mini-Donut-Pan-Unbreakable/dp/B00GO2WKG0/. Cheaper brands often use plastic fillers. Fillers can compromise the quality and durability of silicone. You can test this yourself by doing the “pinch and twist” test. Just twist a bit of the silicone, if it turns whitish, it’s got plastic fillers. Pure silicone will retain its color.
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