Recipes and Cooking Dark Chocolate Stars By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on February 22, 2019 Print Rate It Share Share Tweet Pin Email Prep Time: 30 mins Chill Time: 1 hrs Bake Time: 7 mins Total Time: 30 mins Servings: 42 Yield: about 36 large and 18 small sandwich cookies Jump to Nutrition Facts Ingredients 1 cup butter, softened 1 ½ cup unsweetened cocoa powder 1 ¼ cup sugar 4 ounce dark chocolate, melted and cooled ½ teaspoon baking powder ½ teaspoon salt 2 eggs 1 tablespoon milk 1 ½ teaspoon vanilla 1 ½ cup all-purpose flour 1 recipe Fudge Filling or 1 cup hot fudge- or chocolate-flavor ice cream topping 3 ounce dark chocolate, melted (optional) Unsweetened cocoa powder (optional) Fudge Filling ½ cup dark chocolate or semisweet chocolate pieces 1 3 ounce package cream cheese, softened ⅓ cup powdered sugar ¼ teaspoon vanilla 1 tablespoon hot water (optional) Directions In a large mixing bowl beat butter with an electric mixer on medium to high speed for 30 seconds. Add the 1 1/2 cups cocoa powder, the sugar, the 4 ounces melted chocolate, baking powder, and salt. Beat until combined, scraping sides of bowl occasionally. Beat in eggs, milk, and vanilla until combined. Beat in as much of the flour as you can with the mixer. Using a wooden spoon, stir in any remaining flour. Divide dough in half. Cover and chill about 1 hour or until dough is easy to handle. Preheat oven to 375°F. On a lightly floured surface,* roll half of the dough at a time to 1/8 inch thick. Using a 2 1/2- to 3-inch star-shape cookie cutter, cut out dough. Using a 1-inch star-shape cookie cutter, cut and remove a star from the center of half of the cookies. Place large and small cutouts 2 inches apart on an ungreased cookie sheet. Bake for 7 to 8 minutes or until edges are firm. Transfer to a wire rack; cool. Spread Fudge Filling on bottoms of the large cookies without cutout centers. Top with the large cookies with cutout centers, bottom sides down. Spread Fudge Filling on bottoms of half of the small cookies. Top with the remaining small cookies, bottom sides down. If desired, drizzle or spread cookies with 3 ounces melted chocolate and sprinkle with cocoa powder. Fudge Filling In a small saucepan cook and stir chocolate pieces over low heat until melted. Cool slightly. In a small bowl combine cream cheese and powdered sugar. Stir in melted chocolate and vanilla. If necessary, stir in enough hot water, 1 teaspoon at a time, until filling reaches spreading consistency. *Tip: If desired, roll dough on a surface lightly coated with a mixture of flour and unsweetened cocoa powder. Rate it Print Nutrition Facts (per serving) 128 Calories 8g Fat 16g Carbs 2g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 42 Calories 128 % Daily Value * Total Fat 8g 10% Saturated Fat 5g 25% Cholesterol 23mg 8% Sodium 85mg 4% Total Carbohydrate 16g 6% Total Sugars 10g Protein 2g Vitamin C 0mg 0% Calcium 15mg 1% Iron 0.9mg 5% Potassium 75mg 2% Folate, total 10.7mcg Vitamin B-12 0mcg Vitamin B-6 0mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.