MUD PUDDLES
I love these cookies. It's hard to stop eating them so make a double batch. They make impressive gifts as well. If you have any filling left over, you can refrigerate and use it warmed up over ice cream.
Provided by Karen From Colorado
Categories Dessert
Time 45m
Yield 48 cookies
Number Of Ingredients 14
Steps:
- Cream butter, peanut butter and sugars together.
- Add egg and vanilla.
- In a separate bowl, stir together flour, baking soda and salt.
- Add flour mixture to butter mixture.
- Mix well.
- chill for 1 hour.
- shape into 1 inch balls.
- Place in lightly greased mini muffin tins.
- Bake in 325 degree oven for 14-16 minutes until lightly browned.
- Remove from oven and immediately make wells in the center using a melon baller, pressing lightly.
- Cool in pans for about 5 minutes before removing to wire racks for further cooling.
- For Filling---------------------.
- Melt chocolate chips in a double boiler.
- Stir in milk and vanilla.
- Mix well.
- Carefully fill wells in cookies using a spoon or a small pitcher or pastry bag.
- Sprinkle with chopped peanuts.
AMY'S MUD PUDDLES
This will hit the spot for all you chocoholics! The recipe comes from Amy Grant and I found it on the internet.
Provided by Lvs2Cook
Categories Dessert
Time 51m
Yield 5 dozen
Number Of Ingredients 7
Steps:
- Heat oven to 350°F
- Melt butter and chocolate chips in 2-quart saucepan over low heat, stirring constantly, until smooth (5 to 10 minutes). Remove from heat. Add condensed milk; stir until smooth. Add flour; mix well.
- Shape rounded teaspoonfuls of dough into 1-inch balls.
- Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 8 minutes or just until set. DO NOT OVER BAKE. Cookies may appear slightly under baked. Cool completely.
- Meanwhile, combine powdered sugar and vanilla in small bowl. Gradually stir in enough milk for desired glazing consistency. Drizzle over cookies.
Nutrition Facts : Calories 674.8, Fat 20.1, SaturatedFat 11.9, Cholesterol 54.3, Sodium 177.4, Carbohydrate 112.1, Fiber 1.7, Sugar 72.7, Protein 12.5
AMY'S MUD PUDDLES
This recipe was in the Land O Lakes newsletter. Made them last night and they are a winner! I used Hersey's dark chocolate chips and added a teaspoon of vanilla. So quick and easy and chocolatey enough to please my DS, who is a chocolate fanatic. Will be making lots of these for the holidays!
Provided by Wineaux
Categories Lunch/Snacks
Time 51m
Yield 5 dozen cookies, 30 serving(s)
Number Of Ingredients 7
Steps:
- Heat oven to 350°F Melt butter and chocolate chips in 2-quart saucepan over low heat, stirring constantly, until smooth (5 to 10 minutes). Remove from heat. Add condensed milk; stir until smooth. Add flour; mix well.
- Shape rounded teaspoonfuls of dough into 1-inch balls. Place 1 inch apart onto ungreased cookie sheets. Bake for 6 to 8 minutes or just until set. (DO NOT OVERBAKE.) Cookies may appear slightly under baked. Cool completely.
- Meanwhile, combine powdered sugar and vanilla in small bowl. Gradually stir in enough milk for desired glazing consistency. Drizzle over cookies.
Nutrition Facts : Calories 154.4, Fat 6, SaturatedFat 3.6, Cholesterol 8.6, Sodium 29.3, Carbohydrate 24.4, Fiber 0.9, Sugar 17.1, Protein 2.4
MUD PUDDLE COOKIES
Any time a recipe says "ganache" it gets my attention! These are great cookies to make for your family or to give out at Halloween, or Christmas trays. These freeze very well.
Provided by FLUFFSTER
Categories Dessert
Time 1h
Yield 40 cookies
Number Of Ingredients 10
Steps:
- In a large mixing bowl, cream the butter and the sugar until light and fluffy. Blend in the egg yolks.
- In a small bowl, whisk together oil, cocoa, and vanilla until smooth. Combine the cocoa mixture with the butter mixture, scraping the sides of the bowl, until completely incorporated.
- Add the flour and salt to the wet ingredients, blending with a mixer until combined. Refrigerate cookie dough for 30 minutes to firm up.
- Preheat oven to 350°F Scoop out balls of cookie dough with a small ice cream scoop and place 1-inch apart on parchment-lined cookie sheets.
- Bake for 12 to 15 minutes, until a toothpick inserted in the cookie comes out clean.
- After removing cookies from the oven, use a rounded soup spoon to gently press an indention or puddle in the center of each warm cookie. Let cool completely.
- To make the chocolate ganache:.
- Slowly melt chopped semisweet chocolate in the microwave. Add cream and whisk vigorously until smooth and thick. Place in a zip-top bag, squeeze out the air, and seal. Cut a small corner of the bottom of the bag.
- Pipe the chocolate ganache into the center puddle indentation of each cookie. If you have any leftover chocolate, use it to drizzle across the outer edges of the cookies. Cool completely before serving.
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