Chocolate Muddies Food
CHOCOLATE MUDDIES
Time 29m
Yield 16
Number Of Ingredients 15
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®
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
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
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
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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