Add extra flavor and fun to these frosted, double chocolate cookies with toppings. Try chopped nuts, candy sprinkles, toffee bits, or a simple dusting of powdered sugar.
Preheat oven to 350°F. Grease two cookie sheets or line with parchment paper. In a small bowl combine flour, cocoa, baking soda, and salt; set aside.
In a mixer bowl beat butter, granulated sugar, brown sugar, and peanut butter with an electric mixer on medium-high until fluffy (about 1½ minutes), scraping bowl as needed with a rubber spatula. Add egg and vanilla. Beat until combined. Beat in dry ingredients on low, about 1 cup at a time, until thoroughly combined, scraping bowl as needed. Shape dough into 1-inch balls (scant tablespoon each). Place balls about 1½ inches apart on prepared cookie sheets. Flatten balls with the bottom of a glass (grease if sticking) or palm of your hand.
Bake for 9 minutes. Edges should just start to feel firm to the touch and centers should still be soft (do not overbake). Cool cookies on the pans for 1 minute. Transfer cookies to wire rack; cool completely.
For frosting, in a mixer bowl beat Sunday Night® Chocolate Sauce and 1 cup of the powdered sugar with an electric mixer on medium-low until thoroughly combined and fluffy. If desired, add additional powdered sugar (more powdered sugar makes the frosting firmer and sweeter). Add 1 to 2 tablespoons milk or cream to the frosting to achieve desired consistency. Spread cookies with frosting and decorate with your choice of toppings (see note, above).
Tips From Eileen
Store frosted cookies in a covered container at room temperature or the refrigerator for up to 3 days. Or, freeze the unfrosted cookies, wrapped tightly, in a freezer container for up to 3 months and thaw before frosting.
Tell us what you think!