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Chocolate Melt Aways

Chocolate Melt Aways




3 dozen cookies


1 hour


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  • 1 cup semisweet chocolate chips
  • 4 tablespoons half & half

Cookie Dough

  • 1 cup all-purpose flour
  • 1/2 cup Fleischmann's® Corn Starch
  • 1/2 cup powdered sugar
  • 2 tablespoons cocoa powder
  • 3/4 cup (1-1/2 sticks) butter, softened
  • 1 teaspoon vanilla
  • 1/2 cup Ganache
  • 1 teaspoon pure vanilla extract



  1. Preheat oven to 350°F.
  2. To prepare Ganache: Place chocolate chips and half and half in a microwave-safe bowl. Microwave on HIGH power (100%) for 30 seconds to 1 minute or until chocolate begins to melt. Stir together until smooth. Set aside.
  3. To prepare Cookie Dough: Combine flour, corn starch, powdered sugar and cocoa powder in medium bowl; set aside.
  4. Beat butter in a large bowl with mixer at medium speed until smooth. Add flour mixture and vanilla to butter and blend. Add 1/2 cup ganache (reserving remaining ganache for later use) to butter mixture and beat until well blended. (If necessary, refrigerate dough for 30 minutes to 1 hour or until easy to handle.)
  5. Roll dough into 1-inch balls and place on ungreased baking sheets. Bake 10 to 12 minutes. Let cool on baking sheet for 2 to 3 minutes, then transfer to wire rack until cooled to room temperature.
  6. Drizzle remaining ganache over cookies (see recipe tip below). Store cookies in air tight container.

Recipe Tip: Transfer ganache to a sealable sandwich-size plastic freezer bag using a rubber spatula. Seal bag and snip a small tip off the lower corner of bag. Squeeze ganache through opening to pipe onto cookies.


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