1 cup (approximately) buttercream, at room temperature
1/4 cup unsweetened cocoa powder
1 large egg
1 cup all-purpose (plain) flour
1 teaspoon baking soda
1/2 cup miniature semi-sweet chocolate chips
Preheat oven to 350◦F. Line baking sheets with parchment paper.
In a large bowl, rewhip the buttercream. Mix in the cocoa, adding the egg when it gets to dry to stir. Mix in the flour and baking soda, using your hands if necessary. Depending on the amount and consistency of your icing, you may need to add more flour or maybe even another egg. Stir in the chocolate chips.
Roll dough into one inch balls or drop by a spoon onto prepared baking sheets.
Bake for ten minutes. Let stand on cookie sheets at least five minutes before transferring.
- The cocoa is optional. But using cocoa does allow you to disguise the icing color. Otherwise, you can just add extra flour and make vanilla cookies, and depending on what color icing you use, they could be really pretty!
- Use any type of leftover buttercream you have on hand. Chocolate would be especially good. You can leave out the cocoa in these or keep it to make them extra chocolaty and counter some of the sweetness. Try mocha, peanut butter, Nutella, whatever.
- Instead of chocolate chips, add nuts, coconut, raisins, candies, or a combination.
- I have not tried other icings, but cream cheese frosting, whipped frosting, and others may work as well.