Chocolate Puddle Cookies Gf Food

FUDGE PUDDLES

Fudge Puddles image

I was inspired to make these cookies last year when we stopped for a snack while Christmas shopping. I changed a few things when I got home, and my Fudge Puddles became a favorite with my husband's family. -Kimarie Maassen, Avoca, Iowa

Provided by Taste of Home

Categories Desserts

Time 45m

Yield 4 dozen.

Number Of Ingredients 15

Ingredients

1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
FUDGE FILLING:
1 cup milk chocolate chips
1 cup semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
Chopped peanuts

Steps:

In a large bowl, cream butter, peanut butter and sugars until blended. Beat in egg and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., Preheat oven to 325°. Shape into forty-eight 1-in. balls. Place in greased mini-muffin cups. Bake 14-16 minutes or until light brown. Immediately press a 1/2-in.-deep indentation in center of each cookie with the end of a wooden spoon handle. Cool in pans 5 minutes. Remove to wire racks to cool completely., For filling, in a microwave, melt chocolate chips; stir until smooth. Whisk in milk and vanilla until smooth. Fill each cookie with filling; sprinkle with peanuts. (If desired, refrigerate remaining filling; serve warm with ice cream.)

Nutrition Facts : Calories 248 calories, Fat 12g fat (6g saturated fat), Cholesterol 26mg cholesterol, Sodium 184mg sodium, Carbohydrate 32g carbohydrate (26g sugars, Fiber 1g fiber), Protein 4g protein.

GLUTEN FREE CHOCOLATE PUDDLE COOKIES

Gluten Free Chocolate Puddle Cookies image

This gluten free cookies is crisp on the outside and very moist on the inside. The amount you toast your walnuts makes a difference on the final taste of the cookie. Lightly toasted creates a mild tasting cookie with nuts that could almost be mistaken for chocolate chips. Heavy roasting the nuts will create a more intense and nutty flavor. Both are good. As for baking time, be careful not to overbake or underbake. If you overbake, the cookie will be too crisp and if you underbake, the cookie will be difficult to lift because it will be floppy and crumbly. The original recipe said this would make 18 cookies (bake for 12-15 minutes), but I like more bite size cookies so I used a cookies scoop for a 60 count cookie batch.

Provided by lightingjester

Categories Free Of...

Time 18m

Yield 60 cookies

Number Of Ingredients 6

Ingredients

3 cups walnut halves, toasted and cooled (alt measure 11 oz or 310g)
4 cups confectioners' sugar (powdered sugar, alt measure 1lb or 453g)
2 ounces unsweetened cocoa powder (alt measure 1/2 cup plus 3 tbs or 60g)
1/2 teaspoon salt (table or fine grained sea salt)
4 large egg whites, room temperature
1 tablespoon vanilla extract (real, good quality)

Steps:

Preheat oven to 320F / 160C degrees and position racks in the top and bottom third. Line three (preferably rimmed) cookie sheets with parchment paper. You could also bake in batches with fewer pans.
Make sure your nuts are cooled a bit, then coarsely chop and set aside. Sift together the confectioners sugar, cocoa powder, and salt. Stir in the walnuts, then add the egg whites and vanilla. Stir until well blended.
Use a cookies scoop for about 60 smaller uniform cookies (or spoon the batter onto the prepared cookie sheets in mounds of about 2 tablesoons each to create 18 larger cookies.) These cookies are like reverse Shrinky Dinks - they expand. For the smaller cookies, don't place more than 4 across the short side of your cookie sheet, and for the larger cookies, no more than 6 cookies per sheet. Also remember not to place the batter too close to the edge of the pan.
Bake until they puff up. The tops should get glossy, and then crack a bit. Bite size cookies will take 7-9 minutes and the large cookies 12-15 minutes depending on your oven. You may want to rotate the cookies top/bottom/front/back.
Slide the cookies still on parchment onto a cooling rack, and let them cool completely. They will keep in an airtight container for a couple of days.
Note: I noticed while making the cookies smaller, the batter dried out a bit while waiting for the batches to cook so the tops where not as glossy. Try covering the batter with a damp cloth between batches. It didn't change texture of flavor, just a bit of the appearance.

Nutrition Facts : Calories 73.3, Fat 4, SaturatedFat 0.4, Sodium 23.4, Carbohydrate 9.3, Fiber 0.7, Sugar 8.1, Protein 1.3