Chocolate Pixies
20 min
03 hrs 50 min


1/4 cup Land O Lakes® Butter

4 (1-ounce) squares unsweetened baking chocolate

2 cups all-purpose flour

2 cups sugar

4 large Land O Lakes® Eggs

2 teaspoons baking powder

1/2 teaspoon salt

1/2 cup chopped walnuts or pecans

Powdered sugar

How to make

  1. STEP 1

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

  2. STEP 2

    Combine melted chocolate mixture, 1 cupflour, 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.

  3. STEP 3

    Heat oven to 300°F.

  4. STEP 4

    Shape dough into 1 1/4-inch balls. Roll in powdered sugar. Place 2 inches apart onto greased cookie sheets. Bake 15-18 minutes or until set.


3.5Fat (mg)
20Cholesterol (mg)
55Sodium (mg)
13Carbohydrates (g)
<1Dietary Fiber
2Protein (g)


Explore reviews from
our online community

  December 23, 2017

Has anyone added Vanilla to this recipe? I made them once and they didn't turn out at all - we suspect that I may have had only 1 cup of sugar in it - trying it again today but am nervous....they didn't flatten at all during backing for some reason...

— says Amy
ChallengingA breeze
Probably NotAbsolutely!
  October 19, 2016

for those who say they go hard. keep in a container AND a a piece of bread! we do it all the time bread slice keeps cookies soft or when cookies have gone hard soften them up. don't know why but it works. we use the end since no one likes to eat that piece

— says Jessica
  December 21, 2013

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.

— says Martina
Test Kitchen Comment December 23, 2013

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.

— says Cindy
  May 12, 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?

— says Debbie
Test Kitchen Comment May 15, 2013

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.

— says Cindy
  December 12, 2012

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).

— says khairunnisa
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