Print Recipe

Chocolate Buttersweets

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  • 1/2 cup butter or margarine
  • 1/2 cup confectioners' sugar
  • 1/4 teaspoon salt
  • 1 teaspoon vanilla extract
  • 1 to 1 1/4 cups flour

Creamy Nut Filling

  • 3 ounces cream cheese
  • 1 cup confectioners' sugar
  • 2 tablespoons all-purpose flour
  • 1 teaspoon vanilla extract
  • 1 cup chopped nuts (walnuts or pecans)
  • 1/2 cup flaked coconut

Chocolate Frosting

  • 1/2 cup semisweet chocolate chips
  • 2 tablespoons butter
  • 2 tablespoons water
  • 1/2 cup confectioners' sugar


  1. Make frosting first, then filling, then the cookies last as the chocolate filling needs to cool and set up. Cookies need to have filling while warm too.
  2. Chocolate Frosting: Melt chips with butter and water over low heat, stirring some. Remove from heat, add confectioners' sugar. Beat until smooth.
  3. Creamy Nut Filling: Soften cream cheese. Blend in sugar, flour and vanilla extract. Cream well. Stir in nuts and coconut.
  4. Cookies: Cream butter; add sugar, salt and vanilla extract. Cream well. Gradually add flour.
  5. Shape by teaspoon into balls. Place on ungreased cookie sheet. Press hole or indentation in center of each for filling.
  6. Bake at 350 degrees F for 12 to 15 minutes until delicately browned.
  7. Fill while warm.
  8. Cool and frost with chocolate frosting.

Yield: 36 or more cookies, depending on size