Chocolate Pixies

Chocolate Pixies

A classic chocolate cookie! A fudgy brownie-like cookie rolled in powdered sugar.

20 min.prep time 3:50total time
48 cookies
17 Ratings

Ingredients

4 (1-ounce) squares unsweetened baking chocolate
2 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1/2 teaspoon salt
1/2 cup chopped walnuts or pecans
Powdered sugar

Directions

Melt butter and chocolate in 1-quart saucepan over low heat, stirring occasionally, 8-10 minutes or until smooth. Cool completely.

Combine melted chocolate mixture, 1 cup flour, sugar, eggs, baking powder and salt in large bowl. Beat at medium speed, scraping bowl often, until well mixed. Stir in remaining flour and nuts. Cover; refrigerate 2 hours or until firm.

Heat oven to 300°F. Shape dough into 1 1/2-inch balls. Roll in powdered sugar. Place 2 inches apart onto greased cookie sheets. Bake 15-18 minutes or until set.

Nutrition Facts (1 cookie)

Calories: 90

Fat: 3.5g

Cholesterol: 20mg

Sodium: 55mg

Carbohydrates: 13g

Dietary Fiber: <1g

Protein: 2g

Recipe #1539©1995Land O'Lakes, Inc.

Recipe Comments & Reviews

Using 4 eggs the dough was almost too sloppy to be handled. A very messy cookie to make, but quite delicious when fresh. Unfortunately they don't keep well at all, turning hard and almost stale-tasting within a day or so.
author_photo
Test Kitchen Comment
From:

Cindy

The Chocolate Pixie dough is a soft cookie dough and even sticky. it is very important to chill the dough to firm it up. These cookies are not a crisp cookie and so should be stored in a container with a tight-fitting lid between sheets of waxed paper.
Posted December 23, 2013
I want to try this recipe but I am thinking that it may be too sweet. If I cut it down to 1 and 1/2 cups of sugar, will it still work?
author_photo
Test Kitchen Comment
From:

Cindy

This is a great question! We test each recipe many times and vary ingredients etc. in each test. To cut back the sugar by 1/2 cup is, I believe, too much. The cookie will not be as sweet but the texture and flavor may also be affected. You could experiment and try about 2 -3 tablespoons less sugar to see if it makes the cookie better. Let us know what you find.
Posted May 15, 2013
My mom's been baking these cookies since we were kids, and we are still obsessed with them. I bake them for parties all the time and they are always a crowd-pleaser. My brother bakes them for himself all the time, and they're also always a crowd-pleaser (a crowd of one, mind you).
These cookies are amazing!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! I love them so much!! The only thing is, I would refrigerate them longer than two hours. But other than that, they are great!!
These turned out just like my Nana used to make but I have one question! When I take them out of the oven, they are nice and puffy but then they fall and get pretty flat. Any ideas? Thanks!
I first made these cookies in junior high (many moons ago) and they are wonderful!
This is a wonderful Christmas cookie! Easy to make and impressive too.
my family has been making this receipt for years - it's my father's favorite cookie. Although the receipt doesnt say it - you will want to chill the doug for about 10 minutes. They are delicious! Keep in mind that they are a slow bake cookie and continue to bake after they come out of the oven.
This is a classic cookie, great fun to make with kids and yummy. I omit the nuts. These don't store well, but can be refreshed with a slice of white bread with them in an air-tight container over night. Perfect for a bite sized sweet at a fund raiser, party, or picnic.
YUMMMM!!!!
These are delicious. Try rolling dough in 1" balls and dust your hands with powdered sugar before rolling, then they don't stick as badly.
The recipe was VERY easy for me. I don't know why some people had problems.
My Belgian husband, his son and some other Belgian people LOVED them. I will DEFINITELY make them again!!!!!!!!!!!
A good cross between a cookie and a brownie.
I just love them. Very easy to make, but can be a bit messy with the powdered sugar and chocolate fingers.
I have been eating this exact recipe for over 35yrs. It's a family tradition. The only diffrence is my recipe tells you to chill the dough first. If you cover the dough flat on top with wax paper or seran you can make it to or three days early.
Dough was too sticky and hard to work with I also had to keep putting the dough in the fridge, at one point, I put it in the freezer for a few minutes. The taste was good, much like a brownie, but it was a lot of work. I will make them again, but will try without rolling them and omit the powdered sugar. I might try frosting them.
Wonderfully chocolately and chewy! And the powdered sugar makes them look very fancy. The only thing is they got very sticky when I would roll them in the sugar and I had to chill them between batches.
THESE WERE A LITTLE TO MUCH WORK FOR WHAT THEY TASTED LIKE. THEY WERE JUST OK.
These are the VERY FAVORITE of my children!!!! They do not last long in this household and I make them for Holiday gifts as well!!

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