Mud Puddles Recipes

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FUDGE PUDDLES



Fudge Puddles image

Fudge filled deliciousness!

Provided by debzy

Categories     Desserts     Cookies     Filled Cookie Recipes

Yield 24

Number Of Ingredients 14

½ cup butter, softened
½ cup creamy peanut butter
½ cup white sugar
½ cup packed brown sugar
1 egg
½ teaspoon vanilla extract
1 ¼ cups all-purpose flour
¾ teaspoon baking soda
½ teaspoon salt
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
¾ cup pecan halves

Steps:

  • Preheat oven to 325 degrees F (165 degrees C).
  • Sift together flour, baking soda and salt.
  • Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin.
  • For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.
  • Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller. Cool in pan for 5 minutes. Then carefully remove to wire racks. Using a measuring cup fill each shell with the chocolate mixture. Top with a pecan half.

Nutrition Facts : Calories 273 calories, Carbohydrate 33.2 g, Cholesterol 25 mg, Fat 14.7 g, Fiber 1.3 g, Protein 4.9 g, SaturatedFat 6.7 g, Sodium 164.8 mg, Sugar 26.3 g

MUD PUDDLES



Mud Puddles image

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

1/2 cup butter or 1/2 cup margarine, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
chopped peanuts

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.

MUD PUDDLE



Mud Puddle image

Kids will love making this with an endless choice of cereals

Provided by Allrecipes Member

Time 2m

Yield 1

Number Of Ingredients 2

1 cup your favorite cereal
½ cup NESTLE® NESQUIK™ Refrigerated Ready-to-Drink Fat Free Chocolate Milk

Steps:

  • COMBINE cereal and Nesquik in medium bowl. Enjoy!

Nutrition Facts : Calories 190.1 calories, Carbohydrate 38.4 g, Fat 1.8 g, Fiber 3.5 g, Protein 7.4 g, SaturatedFat 0.3 g, Sodium 274.5 mg, Sugar 16.2 g

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

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.

MUD PUDDLE COOKIES



Mud Puddle Cookies image

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

1 cup butter, softened
1 cup sugar
2 egg yolks
1/4 cup vegetable oil
1/2 cup cocoa powder
2 teaspoons vanilla
2 1/4 cups all-purpose flour
1/4 teaspoon salt
4 ounces semisweet chocolate or 4 ounces bittersweet chocolate
2 tablespoons heavy cream

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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