Frosted Sour Cream Chocolate Drops

By jjadin

Ingredients

• 1/2 cup butter, softened
• 1 cup packed brown sugar
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 egg
• 1 teaspoon vanilla
• 2 ounces semi-sweet chocolate, melted and cooled
• 1 8oz. carton of reduced fat sour cream
• 2 1/4 cups all-purpose flour
• For Chocolate Butter Frosting
• 1/4 cup butter, softened
• 1/3 cup unsweetened cocoa powder
• 2 1/2 cups powdered sugar, divided
• 3 Tablespoons milk
• 1 teaspoon vanilla

Details

Servings 42

Preparation

Step 1

Preheat oven to 350 degrees. In a large mixing bowl, beat butter on medium to high speed for 30 seconds. Add the brown sugar, baking soda, and salt. Beat until combined, scraping down the sides of the bowl occasionally. Beat in the egg, one at a time. Add the vanilla until combined. Mix in the melted chocolate. Beat in the sour cream. Slowly add the flour; mix until just combined.

Drop dough by slightly rounded teaspoons about 2 inches apart onto an ungreased baking sheet. (I actually took those rounded teaspoons and rolled them into balls then sort of squished them with my thumb to make pretty looking disks) Bake cookies for 8 to 10 minutes or until edges are firm. Transfer to a wire rack and let cool.

While cookies are cooling, make the frosting. In a medium bowl, beat together the butter on medium to high speed until fluffy and light. Gradually beat in the cocoa powder and 1 cup powdered sugar. Slowly beat in milk and vanilla. Slowly beat in additional powdered sugar. Add more milk if the frosting becomes too thick. Spread frosting on cooled cookies.