Add extra flavor and fun to these frosted, double chocolate cookies with toppings. Try chopped nuts, candy sprinkles, almond brickle pieces, 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 Premium Dessert 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
*Tip: 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.
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