Mudpie Cookies Recipes

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MUD PIE COOKIES



Mud Pie Cookies image

Make and share this Mud Pie Cookies recipe from Food.com.

Provided by viking

Categories     Dessert

Time 45m

Yield 70 serving(s)

Number Of Ingredients 8

1/2 cup shortening
2 cups sugar
4 eggs
2 cups flour
4 ounces unsweetened chocolate squares
2 teaspoons baking powder
2 teaspoons vanilla extract
powdered sugar

Steps:

  • Preheat oven to 350 degrees.
  • Beat shortening and sugar together.
  • Add eggs and melted chocolate; beat well.
  • Stir in flour and baking powder; dough will be sticky.
  • Refrigerate dough until well-chilled.
  • Form dough into small balls, then roll each ball in powdered sugar before placing on a baking sheet.
  • Bake 11 minutes at 350 degrees; they should be soft and moist.

MUD PIE COOKIES



Mud Pie Cookies image

The goodness of mud pie bakes into bite-sized cookies!

Provided by Elizabeth Baird

Categories     bake,chocolate,dessert,eggs and dairy,kid-friendly,North American,nuts

Time 12m

Yield 64 servings

Number Of Ingredients 12

6 oz chocolate, bittersweet
4 oz chocolate, unsweetened
⅓ cup butter
1 ¼ cup sugar
3 egg
2 tsp vanilla
1 cup flour
1 tsp powder, baking
¼ tsp salt
1 ¼ cup chips, chocolate
¾ cup marshmallow, miniature
¾ cup walnuts, chopped

Steps:

  • Preheat oven to 350ºF (180ºC).
  • On board, chop bittersweet and unsweetened chocolates.
  • Place chocolate and butter in large heatproof bowl over slightly smaller saucepan of hot (not boiling) water.
  • Melt, stirring with metal spoon, until about three-quarters melted.
  • Remove from heat and let finish melting; stir until smooth.
  • Whisk in sugar, then eggs, 1 at a time, and vanilla.
  • In separate bowl, whisk together flour, baking powder and salt.
  • Pour over chocolate mixture; stir just until combined.
  • Sprinkle chocolate chips, marshmallows and walnuts over batter; stir to combine.
  • Drop by heaping tablespoonful (15 mL) about 2 inches (5 cm) apart onto parchment paper-lined or ungreased rimless baking sheets.
  • Bake, 1 sheet at a time, in centre of oven for 10 to 12 minutes or until firm around edges but still soft in centre.
  • Let firm up on pan on rack for 5 minutes; transfer cookies to rack to finish cooling.

MUD PIE



Mud Pie image

This dessert, while really sophisticated but oh-so-very-good, is a godsend, in all sorts of ways. First of all, this recipe makes two pies, one of which you can store in the freezer, all ready to serve whenever you need it. Second, the pies are simple to make. Finally, in just this one dessert are three things most of us love when it comes to treats: Oreos, coffee ice cream and fudge sauce. What could be better than that?

Provided by Food Network

Categories     dessert

Yield Makes two 9-inch pies

Number Of Ingredients 6

1 pound Oreo cookies, crushed
1/2 cup (1 stick) unsalted butter, melted
5 to 6 pints coffee ice cream, softened
10 ounces semi-sweet chocolate
2 tablespoons butter
1 tablespoon strong brewed coffee (instant is fine)

Steps:

  • Combine the crushed Oreos and melted butter in a large bowl with a fork. Press the mixture evenly into two 9-inch pie plates.
  • Spread the softened coffee ice cream into the pies over the crusts so that you have at least 1 1/2 inches of ice cream. Place in the freezer.
  • Combine the fudge topping ingredients in a medium-size heavy saucepan. Stir over low heat until completely melted and combined. Remove from the heat and let cool.
  • When the ice cream is really solid (about 3 hours or overnight), pour the frudge topping evenly over each pie. Wrap with plastic wrap and freeze again until the topping is solid. To store them after they are frozen, wrap tightly in plastic wrap and then aluminmum foil to keep them fresh.

ULTIMATE MUD PIE



Ultimate Mud Pie image

Provided by Julie Loria

Categories     Milk/Cream     Mixer     Chocolate     Dessert     Bake     Super Bowl     Kid-Friendly     Graduation     Father's Day     Back to School     Backyard BBQ     Chill     Potluck     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher     Small Plates

Yield Makes 8 servings

Number Of Ingredients 18

Chocolate crumb crust
1 1/2 cups chocolate wafer cookie crumbs
3 tablespoons unsalted butter, melted, plus more for the pie pan
1 tablespoon sugar
Filling
3 cups half-and-half
2/3 cup sugar
1/8 teaspoon salt
1/4 cup cornstarch
4 large egg yolks
5 ounces high-quality bittersweet or semisweet chocolate, finely chopped
2 tablespoons unsalted butter
1/2 teaspoon vanilla extract
Topping
1 cup heavy cream
2 tablespoons confectioners' sugar
1/2 teaspoon vanilla extract
2 tablespoons chocolate wafer crumbs, for garnish

Steps:

  • 1 Position a rack in the center of the oven and preheat the oven to 350°F. Lightly butter a 9-inch pie pan.
  • 2 To make the crust, combine the crumbs, melted butter, and sugar in a medium bowl until moistened. Press firmly and evenly into the pie pan. Bake until the crust is set and smells like warm cookies, about 12 minutes. Cool completely.
  • 3 To make the filling, in a medium saucepan over medium heat, heat 2 1/2 cups of the half-and-half, the sugar, and the salt, stirring often to dissolve the sugar, until simmering. Pour into a heatproof bowl. Rinse out the saucepan.
  • 4 In a small bowl, sprinkle the cornstarch over the remaining 1/2 cup half-and-half and whisk until dissolved. Whisk the yolks in a medium bowl, and gradually whisk in the cornstarch mixture. Gradually whisk in the hot half-and-half mixture and return to the rinsed-out saucepan. Cook over medium heat, stirring constantly with a flat wooden spatula (to keep the mixture from scorching), until it comes to a boil. Reduce the heat to medium-low and let the mixture bubble, stirring constantly, for 1 minute. Remove from the heat, add the chocolate, butter, and vanilla, and whisk until the chocolate melts completely. Strain through a wire sieve into a clean bowl.
  • 5 Pour the filling into the cooled crust and press plastic wrap directly on the filling to keep a skin from forming. Let cool completely. Refrigerate until the filling is chilled and set, at least 2 hours.
  • 6 To make the topping, whip the cream, confectioners' sugar, and vanilla in a chilled medium bowl with an electric mixer set on high speed until stiff. Uncover the pie. Spread and swirl the topping over the filling. (If you wish, transfer the whipped cream to a pastry bag fitted with a star tip, and pipe the cream onto the pie.) Sprinkle pie with cookie crumbs. Slice and serve chilled.

MISSISSIPPI MUD COOKIES



Mississippi Mud Cookies image

Non-bake cookie with coconut, oats and nuts.

Provided by Wanda Chambers

Categories     Desserts     Cookies     No-Bake Cookie Recipes

Yield 18

Number Of Ingredients 8

2 cups white sugar
½ cup butter
½ cup milk
3 cups rolled oats
6 tablespoons unsweetened cocoa powder
½ cup chopped walnuts
½ cup flaked coconut
1 teaspoon vanilla extract

Steps:

  • Bring sugar, milk and butter to boil. Boil for 2 minutes and remove from heat.
  • Stir in cocoa and vanilla. Stir in remaining ingredients to coat well.
  • Drop onto waxed paper by the tablespoonfuls. Cool and enjoy!

Nutrition Facts : Calories 221.2 calories, Carbohydrate 34.2 g, Cholesterol 14.1 mg, Fat 9.1 g, Fiber 2.4 g, Protein 3 g, SaturatedFat 4.4 g, Sodium 46.2 mg, Sugar 23.6 g

MUD COOKIES - AKA - CHOCOLATE NO BAKE COOKIES



Mud Cookies - Aka - Chocolate No Bake Cookies image

Make and share this Mud Cookies - Aka - Chocolate No Bake Cookies recipe from Food.com.

Provided by Wollysam

Categories     Drop Cookies

Time 7m

Yield 24 serving(s)

Number Of Ingredients 7

2 cups sugar
1/2 cup butter
3 tablespoons cocoa
1/2 cup evaporated milk or 1/2 cup milk
1 teaspoon vanilla
1/2 cup peanut butter (I use crunchy PB)
3 cups oatmeal (quick cooking)

Steps:

  • Combine butter, cocoa, sugar, and milk in a large saucepan.
  • Bring to a full boil, reduce heat and simmer for one minute stirring constantly.
  • Add vanilla and peanut butter mixing well.
  • Stir in oats.
  • Quickly drop onto waxed paper by the spoonful or desired amount.
  • Let cool and enjoy.
  • Do not under or over cook ingredients in saucepan. Once oats are stirred in drop onto wax paper immediately. I do not suggest in double batching this particular recipe.

Nutrition Facts : Calories 178.4, Fat 7.7, SaturatedFat 3.4, Cholesterol 11.7, Sodium 64.8, Carbohydrate 25.5, Fiber 1.5, Sugar 17.2, Protein 3.2

BEST MUD PIE



Best Mud Pie image

A dynamite version of mud pie made by layering ice cream, chocolate fudge sauce, and cookies!

Provided by Lisawas

Categories     Desserts     Frozen Dessert Recipes     Ice Cream Pie Recipes

Time 8h35m

Yield 12

Number Of Ingredients 7

1 (6 ounce) chocolate sandwich cookie crumb crust (such as an OREO® crust)
1 quart coffee ice cream
1 (12 ounce) package miniature chocolate chips
1 (12 ounce) jar hot fudge topping
½ (18 ounce) package crushed chocolate sandwich cookies, divided
1 (8 ounce) container frozen whipped topping, thawed
¾ cup chocolate syrup

Steps:

  • Freeze the crust until firm, about 30 minutes. Place half the coffee ice cream into a bowl, and let it stand about 10 minutes to soften. Return remaining ice cream to the freezer. Mix softened ice cream with the mini chocolate chips. Spread the ice cream and chips in an even layer over the frozen crust. Cover with plastic wrap, and freeze for 2 hours.
  • Heat the topping in the microwave on low until warm and easy to pour, 30 seconds to 1 minute (do not let the sauce get very hot). Pour into a bowl. Set aside 2 tablespoons cookie crumbs for garnish; stir remaining cookie crumbs into the fudge topping. Remove the pie from the freezer, and layer the cookie crumbs and fudge topping mixture over the ice cream with chips. Cover with plastic wrap, and return to freezer for 2 hours.
  • Take the remaining frozen coffee ice cream out of the freezer, and allow to stand for about 10 minutes to soften. Layer the ice cream over the layer of cookie crumbs and fudge topping. Cover with plastic wrap, and return to freezer for 2 more hours.
  • Remove pie, and frost the top of the pie with the whipped topping. Top with the reserved cookie crumbs. Cover with plastic wrap, and return to freezer for 2 more hours to freeze the whipped topping layer. Cut the pie into serving pieces, and drizzle each serving with about 1 tablespoon of the chocolate syrup.

Nutrition Facts : Calories 680.5 calories, Carbohydrate 89.5 g, Cholesterol 80 mg, Fat 34.5 g, Fiber 4 g, Protein 7.2 g, SaturatedFat 18.5 g, Sodium 330.3 mg, Sugar 65.6 g

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