Chocolate Muddies Food

CHOCOLATE MUDDIES

Chocolate Muddies image

Time 29m

Yield 16

Number Of Ingredients 15

Ingredients

1 package (3 ounce size) cream cheese, softened
3/4 cup stick margarine or butter, softened
1 cup granulated sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
1/8 teaspoon almond extract
2 large eggs
2/3 cup chocolate fudge ice cream topping
2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup vanilla milk chips
1/2 package (11.5 ounce size) milk chocolate chips
2 packages (3 ounce size) bittersweet chocolate, coarsely chopped

Steps:

Heat oven to 350 degrees F. Line cookie sheet with aluminum foil or cooking parchment paper; if using foil, grease with shortening. Beat cream cheese and margarine in large bowl with electric mixer on medium speed about 2 minutes or until fluffy. Mix flour, cocoa, baking soda, and salt. Stir into margarine mixture until evenly mixed. Stir in remaining ingredients. Drop by heaping teaspoonfuls about 2 inches apart onto cookie sheet. Bake 13-15 minutes or until edges are set (centers will be very soft). Cool 5 minutes; remove from cookie sheet. Cool on wire rack.

CHEX® MUDDY BUDDIES®

Chex® Muddy Buddies® image

Another popular name for this favorite mix is puppy food. Chow down; it's doggone good!

Provided by Chex

Categories Trusted Brands: Recipes and Tips Chex® Party Mix

Time 15m

Yield 18

Number Of Ingredients 6

Ingredients

9 cups Rice Chex®, Corn Chex®, or Chocolate Chex® cereal (or combinbation)
1 cup semisweet chocolate chips
½ cup peanut butter
¼ cup butter or margarine
1 teaspoon vanilla
1 ½ cups powdered sugar

Steps:

Into large bowl, measure cereal; set aside.
In 1-quart microwaveable bowl, microwave chocolate chips, peanut butter and butter uncovered on High 1 minute; stir. Microwave about 30 seconds longer or until mixture can be stirred smooth. Stir in vanilla. Pour mixture over cereal, stirring until evenly coated. Pour into 2-gallon resealable food-storage plastic bag.
Add powdered sugar. Seal bag; shake until well coated. Spread on waxed paper to cool. Store in airtight container in refrigerator.

Nutrition Facts : Calories 205.8 calories, Carbohydrate 30.7 g, Cholesterol 6.8 mg, Fat 9 g, Fiber 1 g, Protein 3.2 g, SaturatedFat 4 g, Sodium 192.2 mg, Sugar 17.5 g

CHOCOLATE MUDDIES

Chocolate Muddies image

Adapted from Betty Crocker's New Cookbook. Wonderful chewy chocolatey cookies. You can also substitute Kahlua for some or all of the extracts, for a slightly different taste.

Provided by Muffin Goddess

Categories Drop Cookies

Time 1h45m

Yield 50-60 cookies

Number Of Ingredients 15

Ingredients

1 (3 ounce) package cream cheese, softened (Neufchatel cheese is okay)
3/4 cup margarine or 3/4 cup butter, softened (make sure type of margarine is recommended for baking)
1 cup sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
1/8 teaspoon almond extract
2 large eggs
2/3 cup chocolate fudge topping (low-fat is okay)
2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup vanilla chips or 1 cup peanut butter chips
1 cup milk chocolate chips
1 cup semisweet chocolate chunk

Steps:

Preheat oven to 350 degrees F.
Line cookie sheet with foil or parchment paper (if using foil, grease with shortening).
In a large bowl, beat cream cheese and margarine or butter with and electric mixer (medium speed) until fluffy, about 2 minutes.
Add sugars, extracts, eggs, and ice cream topping.
Beat about 3 minutes, or until fluffy.
Mix flour, cocoa, baking soda, and salt in a separate bowl.
Stir flour mixture into margarine mixture until evenly mixed.
Stir in chips.
Drop dough by heaping teaspoonfuls 2 inches apart onto cookie sheet.
Bake 13-15 minutes, or until edges are set (cookies will appear underbaked).
Cool for 5 minutes, then remove to wire rack to fully cool.

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