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Black & Whites

Name: Black & Whites
Prep time: 15 min
Cook time: 2 h 30 min
Total time: 2 h 45 min
Yield: 24 servings, 1 cookie (39 g) each
Ingredients: 1-1/2 cups flour; 1/2 tsp. each Magic Baking Powder and baking soda; 1/2 cup plus 2 Tbsp. butter, softened, divided; 3/4 cup granulated sugar; 1 egg; 1/2 cup sour cream; 1 tsp. vanilla, divided; 1-1/2 cups Cool Whip Whipped Topping (Do not thaw.); 3 oz. Baker's Semi-Sweet Chocolate; 125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened; 2 cups icing sugar

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2 Hr 45 Min

Prep : 15 Min Cook: 2 Hr 30 Min

You haven't lived until you've tried a homemade black-and-white cookie. But you don't need to travel all the way to New York for one of these sweet treats - you can make them at home!

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24 Servings

Original recipe yields 24 Servings

This tool adjusts ingredient amounts only, not method or nutrition information. Additional changes to equipment, baking times, etc. may be needed for recipe success.

1-1/2 cups flour

1/2 tsp. each Magic Baking Powder and baking soda

1/2 cup plus 2 Tbsp. butter, softened, divided

3/4 cup granulated sugar

1 egg

1/2 cup sour cream

1 tsp. vanilla, divided

1-1/2 cups Cool Whip Whipped Topping (Do not thaw.)

3 oz. Baker's Semi-Sweet Chocolate

125 g (1/2 of 250-g pkg.) Philadelphia Brick Cream Cheese, softened

2 cups icing sugar

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How do I make it ?

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Step 1

Heat oven to 375ºF.

Step 2

Combine flour, baking powder and soda. Beat 1/2 cup butter and granulated sugar in large bowl with mixer until light and fluffy. Blend in egg, sour cream and 1/2 tsp. vanilla. Gradually add flour mixture, mixing well after each addition.

Step 3

Drop heaping tablespoonfuls of dough, 2 inches apart, onto baking sheets sprayed with cooking spray. Bake 10 min. or until edges of cookies are golden brown. Cool on baking sheets 2 min. Remove to wire racks; cool completely.

Step 4

Microwave Cool Whip and chocolate in medium microwaveable bowl on HIGH 1-1/2 to 2 min. or until chocolate is completely melted and mixture is well blended, stirring after each minute. Let stand 15 min. to thicken to spreading consistency.

Step 5

Beat cream cheese, remaining butter and vanilla in small bowl with mixer until blended. Gradually beat in icing sugar. Spread onto half of each cookie; spread chocolate frosting onto remaining cookie halves. Let stand 2 hours or until frostings are firm.

Kraft Kitchen Tips!

How to Store the Cookies

Store cookies in tightly covered container in refrigerator up to 24 hours. For best results, bring cookies to room temperature before serving.

Nutrition

Calories

190

Calories From Fat

% Daily Value

Fat 10 g

Saturated fat 6 g

30 %

Cholesterol 30 mg

Sodium 70 mg

3 %

Carbohydrate 26 g

Fibre 1 g

Sugars 19 g

Protein 2 g

Vitamin A

6 %

Vitamin C

0 %

Calcium

2 %

Iron

4 %

Servings

24 servings, 1 cookie (39 g) each

Nutrition information is estimated based on the ingredients and cooking instructions as described in each recipe and is intended to be used for informational purposes only. Please note that nutrition details may vary based on methods of preparation, origin and freshness of ingredients used.

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