Indulge in the decadent delight of devil's food drop cookies, where rich chocolate and cream cheese frosting come together in perfect harmony. These delectable morsels, with their moist and chewy centers and delectable frosting topping, are a true delight for chocolate lovers. Whether you're a seasoned baker or new to the kitchen, this detailed guide will lead you through the steps of creating these divine treats, ensuring success with every bite.
Here are our top 10 tried and tested recipes!
DEVIL'S FOOD CREAM CHEESE COOKIES
Provided by 92037
Time 45m
Yield 84
Number Of Ingredients 5
Steps:
- Cream butter and cheese. Blend in egg and vanilla extract. Add dry cake mix, 1/3 at a time, mixing well after each addition. Cover; chill 30 minutes. Drop by scant teaspoonfuls onto ungreased baking sheet. Bake at 375 degrees F for 8 to 10 minutes. Cool slightly before removing from baking sheet.
Nutrition Facts :
DEVIL'S FOOD COOKIES WITH FROSTING
I got these at a cookie swap a few years ago and these have been among the favorite cookies in my family ever since! I believe the recipe may have come from Southern Living. I use canned frosting, zapped a few seconds in the microwave to speed up prep time. A favorite chocolate frosting, made with simisweet chocolate bits, can also be used.
Provided by Wineaux
Categories Dessert
Time 55m
Yield 40 Dozen cookies, 40 serving(s)
Number Of Ingredients 14
Steps:
- Cream shorteing in a large mixing bowl, gradually add sugar, beating until well blended.
- Add eggs one at a time, beating well after each.
- Sift together flour, soda, salt and cocoa in a medium mixing bowl, add to creamed mixture, beating until well blended.
- Stir in flavorings, blending well. (dough will bwe stiff).
- Cover and chill at least 30 minutes.
- Shape dough into 1-inch balls.
- Place 2 inches apart on greased cookie sheets.
- Bake at 350 degrees for eight minutes.
- Place a marshmallow half on top of each cookie and bake an additional 2 minutes.
- Remove to wire racks and spread chocolate frosting evenly over each cookie.
- Leave on wire racks to set.
- Frosting: melt semisweet chocolate morsels with butter and milk. add 2 cups sifted sugar, beating until well blended.
- Store in air-tight containers.
DEVILS FOOD DROP COOKIES (WITH CREAM CHEESE FROSTING)
These are really good, but they take a little effort compared to drop cookies because of the frosting. It is worth it--great holiday cookie.
Provided by AmyZoe
Categories Drop Cookies
Time 40m
Yield 24 cookies, 24 serving(s)
Number Of Ingredients 13
Steps:
- Cream butter and sugar until fluffy.
- Beat in egg and vanilla.
- Stir in melted chocolate.
- Sift dry ingredients and add to chocolate mixture alternately with sour cream. Mix well.
- Add nuts if desired.
- Bake 10 minutes at 350 and cool on wire rack. Frost with cream cheese frosting.
- For frosting: Mix together until creamy. Add additional powdered sugar if needed.
Nutrition Facts : Calories 251.9, Fat 12.7, SaturatedFat 7, Cholesterol 35.7, Sodium 136.3, Carbohydrate 33.4, Fiber 0.7, Sugar 24.2, Protein 2.4
DEVIL'S FOOD DROP COOKIES
Steps:
- Heat oven to 350℉ (180℃). Grease cookie sheets. In large bowl, beat brown sugar and ½ cup butter until light and fluffy. Add 1 teaspoon vanilla, chocolate and egg; blend well. Lightly spoon flour into measuring cup; level off. In small bowl, combine flour, baking soda and salt. Add dry ingredients and sour cream to chocolate mixture; mix well. Stir in walnuts. Drop by heaping teaspoonfuls 2 inch apart on greased cookie sheets. Bake at 350℉ (180℃) F for 10 to 14 minutes or until set. Cool 1 minute; remove from cookie sheets. Cool completely. Frosting: In a small bowl, combine all frosting ingredients, adding enough milk for desired spreading consistency; blend until smooth. Spread on cooled cookies. Allow frosting to set before storing.
Nutrition Facts :
CREAM FILLED DEVIL'S FOOD CUPCAKES
Steps:
- Set rack in the middle of oven and preheat to 325 degrees F. Line a 12 slot muffin pan with large paper or foil cupcake liners.
- Sift the flour, cocoa, baking soda, baking powder and salt together 3 times. In the bowl of an electric mixer, beat the butter and sugar together at high speed for 15 seconds until combined. Add the eggs 1 at a time beating until each is incorporated. Continue beating until light and fluffy, about 6 minutes longer. With the mixer at its lowest speed, beat in 1/3 the flour mixture. Beat in the buttermilk and vanilla, then another third of the flour. Beat in the coffee and then the remaining flour. Fill the sections of the muffin tin 1/2 full and bake for 15 minutes or until the centers spring back when lightly pressed. Set pan on a rack to cool.
- Peanut Butter Buttercream Filling: Beat the butter and peanut butter at medium speed in a mixing bowl until blended. Reduce speed to low and gradually beat in the confectioners' sugar. Increase speed to high and beat for 3 to 5 minutes until smooth and fluffy. Fill a pastry bag fitted with a medium, plain tip with filling. Insert tip into each cooled cupcake and squeeze approximately 3 tablespoons of filling into each cupcake.
- Ganache Frosting: Place chocolate in a medium bowl. Bring the cream to a scald in a small saucepan. Pour cream over chocolate and let sit 1 minute, then whisk until smooth. Let sit for 10 minutes until thick, but still pourable. Dunk the top half of the cupcakes into the frosting to coat, then place on a rack and sprinkle with the chopped peanuts. Transfer to the refrigerator for 20 minutes to set.
CREAM-FILLED DEVIL'S FOOD CUPCAKES
Steps:
- Set a rack in the middle of the oven and preheat to 350 degrees. Generously coat a 12-slot muffin tin with nonstick vegetable spray.
- Into a large bowl, sift the flour, cocoa, baking soda, baking powder and salt together three times. In a mixing bowl, beat the butter and sugar together at high speed for 15 seconds, until combined. Add the eggs, one at a time, beating until each is incorporated. Continue beating until light and fluffy, about 6 minutes more. With the mixer on its lowest setting, beat in a third of the flour mixture. Beat in the buttermilk and vanilla, then another third of the flour. Beat in the coffee and then the remaining flour. Fill the cups of the muffin tin two-thirds full and bake for 15 minutes, or until the centers spring back when lightly pressed and a cake tester comes out clean. Set the pan on a rack to cool. With a small knife, carefully carve a 1-inch-round by 1-inch-deep plug out of the bottoms of the cupcakes-you're going to need the plug to refill the hole, so don't chuck it out. Fill with vanilla cream. Cut a 1/4-inch disk off the cake plug and cover the exposed cream. Dunk the cupcakes into the frosting to coat, then place on a rack, frosted side up. Transfer to the refrigerator for 20 minutes to set before serving.
- With an electric mixer, beat together the vegetable shortening and butter until blended. Turn the mixer down to its lowest setting and gradually add the confectioners' sugar. Turn the mixer back up and beat a high speed until light and fluffy, about 5 minutes. At a drizzle, gradually beat in the vanilla and corn syrup until the filling is the consistency of mayonnaise, about 2 minutes more. Scrape the vanilla cream frosting into a pastry bag fitted with a 1/4-inch plain tip.
- Put the chocolate in a small bowl. In a small saucepan, over medium heat, bring the cream just to the simmering point. Pour the hot cream over the chocolate and, working from the center out, gently stir with a whisk to melt the chocolate and blend until smooth.
DEVIL'S FOOD COOKIES
Most people don't realize that these cookies are low in fat. You actually get more than 2 dozen of the treats from a cake mix and just four other common ingredients. -Melanie Van Den Brink of Rock Rapids, Iowa
Provided by Taste of Home
Categories Desserts
Time 25m
Yield 28 cookies.
Number Of Ingredients 5
Steps:
- Preheat oven to 350°. In a large bowl, combine cake mix, eggs, butter and water (batter will be thick). Fold in chocolate chips. , Drop by tablespoonfuls 2 in. apart onto baking sheets coated with cooking spray. Bake 10-13 minutes or until set and edges are lightly browned. Cool 2 minutes before removing to wire racks.
Nutrition Facts : Calories 105 calories, Fat 4g fat (2g saturated fat), Cholesterol 17mg cholesterol, Sodium 155mg sodium, Carbohydrate 16g carbohydrate (9g sugars, Fiber 1g fiber), Protein 1g protein.
DEVIL'S FOOD DROP COOKIES
Yield 4 1/2 dozen cookies
Number Of Ingredients 19
Steps:
- Cream margarine and sugar till fluffy. Beat in egg and vanilla. Stir in chocolate. Sift together all dry ingredients, adding to chocolate mixture alternately with the sour cream. Mix well and stir in walnuts. Drop from teaspoon, 2 inches apart, on foil-covered cookie sheet (dull-side-up). Bake at 350° for 10 minutes or just until done. Remove and cool. Frost with Mocha Frosting. Mocha Frosting: Cream margarine, coffee, cocoa, and salt; slowly cream in 1 cup of the sugar, then add remaining 2 cups sugar, milk, and vanilla. Beat until smooth.
Nutrition Facts : Nutritional Facts Serves
CREAM CHEESE DROP COOKIES
Steps:
- Cream butter and cream cheese. Blend in egg and vanilla. Add cake mix, 1/3 at a time and mix well. Fold in nuts and chill for 1/2 hour.
- Preheat oven to 375°F. Drop by tsp. on an ungreased baking sheet.
- Bake 8-10 minutes. Remove when slightly cool. Frost if desired: Add 2 squares milk chocolate candy bar while still hot for easy frosting.
Nutrition Facts : Calories 0 g, Fat 0 g, SaturatedFat 0 g, TransFat 0 g, Cholesterol 0 g, Sodium 0 g, Carbohydrate 0 g, Fiber 0 g, Sugar 0 g, Protein 0 g
DEVIL'S FOOD CUPCAKES
We mixed sour cream into the batter to add moistness and a subtle tang. Silky smooth ganache makes a rich topping; other options include seven-minute frosting and cream-cheese frosting. The chocolate curls are easily made with a few strokes of a vegetable peeler.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Cupcake Recipes
Yield Makes 32
Number Of Ingredients 13
Steps:
- Preheat oven to 350 degrees. Line standard muffin tins with paper liners. Whisk together cocoa and hot water until smooth. In another bowl, whisk together flour, baking soda, baking powder, and salt.
- Melt butter with sugar in a saucepan over medium-low heat, stirring to combine. Remove from heat, and pour into a mixing bowl. With an electric mixer on medium-low speed, beat until mixture is cooled, 4 to 5 minutes. Add eggs, one at a time, beating until each is incorporated, scraping down sides of bowl as needed. Add vanilla, then cocoa mixture, and beat until combined. Reduce speed to low. Add flour mixture in two batches, alternating with the sour cream, and beating until just combined after each.
- Divide batter evenly among lined cups, filling each three- quarters full. Bake, rotating tins halfway through, until a cake tester inserted in centers comes out clean, about 20 minutes. Transfer tins to wire racks to cool 15 minutes; turn out cupcakes onto racks and let cool completely. Cupcakes can be stored overnight at room temperature, or frozen up to 2 months, in airtight containers.
- To finish, use a small offset spatula to spread cupcakes with frosting.
Tips:
- Use high-quality chocolate for the cookies, such as semisweet or bittersweet chocolate.
- Do not overmix the cookie dough, as this will make the cookies tough.
- Chill the cookie dough for at least 30 minutes before baking, as this will help the cookies hold their shape.
- Bake the cookies until they are just set, as overbaking will make them dry.
- Let the cookies cool completely before frosting them.
- For the frosting, use a high-quality cream cheese that is at room temperature.
- Beat the cream cheese and butter together until smooth and creamy.
- Gradually add the powdered sugar, beating until the frosting is light and fluffy.
- Add vanilla extract and salt to taste.
- Use the frosting immediately or store it in the refrigerator for up to 3 days.
Conclusion:
The devil's food drop cookies with cream cheese frosting are a delicious and decadent treat that is perfect for any occasion. The cookies are rich and chocolatey, while the frosting is light and fluffy. This recipe is easy to follow and can be made in just a few hours. So next time you are looking for a special dessert, give these cookies a try.
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