Chocolate Buttersweets

By Megan Keller The Woman Today

These are more than just a pretty cookie. This recipe has a story that started 50 years ago. The Woman Today team was walking in Canal Park and we ran into two ladies who were filling their parking meter. We asked them what their favorite holiday memories were, and that's when Janice Armagost, without spending anytime thinking, said, “My chocolate buttersweet cookies!” Janice said she loved eating the dough (and let me say, I would 100 percent agree with her now). For 50 years, after receiving the delicious recipe from a friend in Ashland, Wis., Janice makes these cookies every holiday season to share with her dear friend Nancy of 51 years (whom she met in a laundromat and Nancy just sparked up conversation). Word has it they hide them in the freezer so only they can enjoy. I can’t blame them one bit. I was honored that Janice shared her recipe with us – these cookies are hunks of deliciousness!

What I learned from these cookies is don’t bake them alone – be sure and share this experience with a spouse, partner or friend, as they are best straight from the oven and a fun cookie to bake. I had to slap my fiance Richard’s hand multiple times as he has a bit of a sweet tooth.

I recommend that you follow this recipe as is. The cookie dough is fragile while raw. Once cooked, however, they turn into big, hunky, heavy cookies. To dent the cookie, I decided to use an old fashioned juicer tool since it made a pretty star shape on the top (which was Richard’s cute idea). Once your cookies are done, and you have eaten too many, place in the fridge as they will stay yummy for some time.

I took photos of each step as a guide to prove these cookies are fool-proof! Thank you Janice for sharing your recipe. As you have done all these years with your dear friend Nancy, Richard and I will create the same tradition.

Chocolate Buttersweets

I received this recipe 50 years ago from a friend in Ashland. Happy Holidays to you all! ~ Janice Armagost

Cookie:

1/2 cup butter

1/2 cup powdered sugar

1/4 tsp salt

1 tsp vanilla

1-to 1-1/4 cup flour

Filling:

3 ounces cream cheese

1 cup sifted powdered sugar

2 tbsp flour

1 tsp vanilla

1/2 cup walnuts

1/2 cup flaked coconut

Frosting:

1/2 cup semi-sweet chocolate morsels

2 Tbsp butter

2 Tbsp water

1/2 cup sifted powdered sugar

Directions:

Cream butter, add sugar, salt and vanilla, and then add flour until well blended. Shape by teaspoonfuls into balls, place on ungreased cookie sheet, and press a hole into the middle of each. Bake at 350 degrees for 12-15 minutes until delicately browned.

Meanwhile, cream together the cream cheese, powdered sugar, flour and vanilla. Stir in walnuts and coconut.

Remove cookies from oven and, while still warm, fill each dent with some filling.

For the frosting, melt chocolate, butter and water on low heat, stirring until well blended. Add powdered sugar and beat until smooth. Drizzle a tablespoon of frosting on the top of each cookie and let it drip down the cookie. D

Taste Tester Comments

“Yum! Coconut surprise with chocolate and yummy cookie! 4 STARS!”

“Really good!!!! Thank you for sharing with me. Can't want to see the recipe.”

“These are delicious cookies! I loved the multiple textures going on: the buttery cookie, the chewy coconut and crunchy nuts, all in one bite, make for a nice change from your typical cookie.”

“Nice buttery cookie with just the right amount of cream cheese and coconut. The chocolate drizzle compliments the cookie too. Be careful, they are addicting and you may find yourself eating the whole batch!”