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Black & White Cookies

  • Prep 45 min
  • Total 1 hr 20 min
  • Ingredients 11
  • Servings 24

Ingredients

Cookie

1
pouch (1 lb 1.5 oz) Betty Crocker™ sugar cookie mix
1/2
cup buttermilk
1/4
cup butter or margarine, melted
1
teaspoon grated lemon peel
2
eggs

Icing

3
cups powdered sugar
1/4
cup whipping cream
2
tablespoons butter or margarine
1/2
teaspoon vanilla
1/3
cup dark chocolate chips (2 oz)
1
tablespoon whipping cream
2010 © and ®/™ of General Mills

Nutrition Information

NUTRITION INFORMATION PER SERVING

Serving Size: 1 Large Cookie
Calories
200
Calories from Fat
60
% Daily Value
Total Fat
7g
11%
Saturated Fat
3 1/2g
17%
Trans Fat
1g
Cholesterol
30mg
10%
Sodium
80mg
3%
Potassium
35mg
1%
Total Carbohydrate
33g
11%
Dietary Fiber
0g
0%
Sugars
26g
Protein
2g
% Daily Value*:
Vitamin A
2%
2%
Vitamin C
0%
0%
Calcium
0%
0%
Iron
2%
2%
Exchanges:
0 Starch; 0 Fruit; 2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 0 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1 Fat;
Carbohydrate Choice
2
*Percent Daily Values are based on a 2,000 calorie diet.

Expert Tips

Wendy P. Osborne, of Syracuse, New York, won $500 for this recipe in the 2007 Mix It Up with Betty! Cookie Mix Recipe Contest.

Use a #67 or medium-sized spring-loaded ice cream scoop to make quick work of dropping the cookie dough. Using a scoop also ensures cookies will be the same size and will bake the same length of time.

Directions

  • 1 Heat oven to 350°F. In large bowl, stir cookie ingredients until soft batter-like dough forms.
  • 2 With medium cookie scoop or heaping tablespoon, scoop dough 3 inches apart onto ungreased cookie sheets.
  • 3 Bake 12 to 15 minutes or until edges are light golden brown. Cool 5 minutes; remove from cookie sheets to cooling racks. Cool completely.
  • 4 Place powdered sugar in large bowl; set aside. In small microwavable bowl, microwave 1/4 cup cream and 2 tablespoons butter uncovered on High about 1 minute; stir until butter is melted. Add butter mixture and vanilla to powdered sugar; stir until mixture is smooth.
  • 5 In medium microwavable bowl, microwave chocolate chips and 1 tablespoon cream uncovered on High 1 minute or until melted. Stir half of vanilla icing into melted chocolate mixture until smooth and well blended. If necessary, add additional cream to thin both vanilla and chocolate icings.
  • 6 For each cookie, turn cookie flat side up; spread chocolate icing in thin layer on half of cookie. Spread other half with white icing. Store covered at room temperature.

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