Best Chocolate Nuggets Recipes

NUGGETS (NUT, RAISIN AND CHOCOLATE CHIP) COOKIES

Steps:

• Preheat oven to 375 degrees.
• Cream butter and sugar on low until light and fluffy.
• Add eggs, one at a time, beating well after each addition.
• Combine flour, soda and salt and add to creamed mixture, beating for 1 minute.
• Stir in vanilla, chocolate chips, nuts and raisins.
• Drop dough by teaspoonfuls onto cookie sheets and bake for 10- 12 minutes or until golden brown.
• Cool completely on wire racks.

CHOCOLATE NUGGETS

Steps:

• Melt chocolate chips, butter, condensed milk, sugar and vanilla in a saucepan over medium heat. Stir often.
• In a separate bowl, combine chocolate mixture, flour and chopped nuts (optional).
• Drop by spoonfuls onto greased cookie sheet. Bake at 350 degrees F (175 degrees C) for about 10 to 12 minutes. Cookies will be soft. Enjoy!

SPICY AND SAVORY CHOCOLATE CHIP COOKIES (AKA SIERRA NUGGETS)

Steps:

• Preheat oven to 350F and grease cookie sheets.
• In a medium bowl, combine flour, baking soda, salt and spices; set aside.
• In a large bowl, cream butter and sugars until smooth.
• Mix in milk, vanilla, and beaten eggs.
• One at a time, stir in the cornflakes, oats, dry ingredients (from medium bowl), coconut, chocolate chips, and walnuts (if using), just until each addition is incorporated.
• Drop dough by well rounded teaspoonfuls onto greased cookie sheets.
• Bake 10-12 minutes, then let stand for 2 minutes before removing to let cool on baking racks.

NUTTY CHOCOLATE NUGGETS

Steps:

• In a bowl, cream butter and sugar. Beat in egg and vanilla. Stir in chocolate. Combine the flour, baking powder and salt; gradually add to chocolate mixture. Stir in the nuts. , Drop by rounded teaspoonfuls 2-in. apart onto ungreased baking sheets. Bake at 350° for 10-11 minutes or until edges are firm. Remove to wire racks to cool.

CHOCOLATE CHERRY NUGGETS

Steps:

• 1. Preheat oven to 350 degrees.
• 2. In large bowl, cream butter well. Add sugar, vanilla and salt.
• 3. Gradually add flour, mixing until well blended-batter gets stiff.
• 4. Mix in chocolate chips, nuts and cherries.
• 5. Drop by teaspoonful or grab chunks and roll into balls. Place onto ungreased cookie sheets. Slightly flatten with fingertip. Bake about 15 minutes at 350 degrees.
• 6. After removing from oven, while still warm top with Hershey Kiss or the new cherry filled Hershey Kisses work well with this recipe. Bake another minute.

CHOCOLATE NUGGETS

Steps:

• In a heavy medium saucepan over very low heat, combine chocolate chips and evaporated milk.
• Cook until chocolate melts completely.
• Remove from heat and stir in graham cracker crumbs, confectioners' sugar, 1/2 cup pecans and extract (or liqueur).
• Let stand 30 minutes.
• Form into one-inch balls and roll in remaining pecans.
• Refrigerate at least one hour or until well chilled.

CHOCOLATE TIA MARIA NUGGETS

Steps:

• Bring the cream to the boil in a small pan. Remove from the heat and stir in the chocolate until it has melted. Stir in the liqueur and pour into a bowl. Cool, then chill until firm, about 4 hrs, or overnight.
• Sprinkle a sheet of greaseproof paper with icing sugar and another with cocoa powder. Take a teaspoon and scoop nuggets of truffle mix out of the bowl and onto either the paper with cocoa powder or icing sugar. Use two teaspoons to coat the nuggets then transfer them to paper sweet cases. Pack into paper sweet cases in boxes and chill. Store for up to 2 weeks.

CHOCOLATE CHERRY NUGGETS

Steps:

• Preheat oven to 350. In large bowl, cream butter. beat for 3 min. Mix in powdered sugar, vanilla and salt. GRADUALLY add flour, mixing until well blended. Using clean hands, mix in the pecans, chocolate chips and cherries or just put mixer on low and add them. Dough will be stiff. Drop by teaspoonfuls onto ungreased cookie sheets. Slightly flatten with fingertips. Bake in preheated oven, about 15 min. Start checking at 12 min. When done, transfer to cooling rack Use a clean scissors or kitchen shears to cut cherries . Its easier and faster than chopping.

CUTE AS A BUG CHOCOLATE NUGGETS

Steps:

• Remove wrappers from chocolates.
• Using writing tip of decorating tube, place small amount of icing on bottom of each chocolate; press one chocolate onto each cookie.
• Place small amount of icing onto REESE'S PIECES candies; press 2 candies onto one short side of each chocolate.
• Pipe icing onto each chocolate to form 8 legs and 2 eyes. To make legs, start at the top of the candy, go down the side and out to form legs. For eyes, just put a dot on each candy.
• Makes 4 servings.

CHOCOLATE CHIP NUGGETS

Steps:

• 1. In a mixing bowl, add butter or margerine, brown sugar, white sugar, egg, & vanilla. Blend together.
• 2. Add flour, baking soda, salt, walnuts and chocolate chips.
• 3. I use a cookie scoop to make the cookies all the same size. Instead of using chocolate chips, you can place a hershey kiss in the center of each ball before baking cookies. My husband loves them this way. Pictured are with mini chocolate chips. Either way these are still very good...
• 4. Heat oven to 350 degrees, 10 min. till firm to the touch. Do not over bake or they will be hard. I put them in for 5 min. then turn for another 5 min. Every oven is different...Enjoy!

CHOCOLATE NUGGETS

Steps:

• Melt chocolate over hot water and remove from heat
• Blend in cola beverage, corn syrup, and rum extract
• Stir in crumbs, sugar and nuts, mixing thoroughly
• Cover and refrigerate
• Form into small balls and roll in decorating candies

CHOCOLATE NUGGETS

Steps:

• 1. Measure margarine and sugar into mixing bowl beat until light and fluffy. Add egg, salt, cooled chocolate, milk and vanilla mix well. Stir in flour thoroughly combine. Chill.2. Shape level measuring tablespoons of dough into balls about 1-inch in diameter roll in KELLOGG'S SMACKS cereal. Place about 2-inches apart on ungreased baking sheets.3. Bake at 375°F about 12 minutes or until golden brown. Remove immediately from baking sheets cool on wire racks.