Chocolate Italian Meatball Cookie Recipe
- Author: Maura White
- Prep Time: 20 mins
- Cook Time: 10 mins
- Total Time: 30 mins
- Yield: 8 dozen 1x
- 1 1/2 cup sugar
- 3 oz cream cheese
- 1 1/2 cup oil
- 1 stick butter (softened)
- 1 tsp vanilla
- 4 eggs
- 1 cup milk
- 5 cups flour
- 1/2 cup cocoa
- 5 tsp baking powder
- 1 tsp salt
- 1 tsp nutmeg
- 1 tsp cloves
- 1 tsp cinnamon
- 12 oz bag chocolate chips
- 1 cup chopped walnuts
- Frosting Recipe Ingredients:
- 1 lb (or 4.5 cups) confectionary sugar
- 1 stick butter (melted)
- 3 Tbsp cocoa
- enough milk to make frosting smooth
- In a large bowl, place 1 1/2 cup sugar, 3 oz cream cheese, & 1 1/2 cup oil oil and beat until smooth.
- Then add 1 stick of softened butter, 1 tsp vanilla and 4 eggs. Beat this again until smooth.
- Add 1 cup milk, 5 cups of flour, 1/2 cup cocoa, 5 tsp. baking powder, 1 tsp salt, 1 tsp nutmeg, 1 tsp cloves, 1 tsp cinnamon and beat until smooth.
- Fold in the 12 oz bag of chocolate chips and 1 cup of chopped walnuts.
- Refrigerate dough for 1 hour, as it makes it easier to work with. You can even make this dough a day or two in advance and refrigerate until you can bake them.
- Use a small (2 tsp.) scoop and drop each scoop onto an ungreased cookie sheet. If you use a larger scoop, the cookies will spread out and you’ll lose that “meatball” shape. Bake at 350º for 8-10 minutes.
- It’s not time to make the frosting! Beat together 1 lb. of confectionery sugar, 1 stick of melted butter, 3 tbsp cocoa, and enough milk to make it smooth. Wait for the cookies to cool before frosting.
