FUDGE PUDDLES RECIPE: HOW TO MAKE IT
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
Total Time 45 minutes
Prep Time 25 minutes
Cook Time 20 minutes
Yield 4 dozen.
Number Of Ingredients 15
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, FatContent 12g fat (6g saturated fat), CholesterolContent 26mg cholesterol, SodiumContent 184mg sodium, CarbohydrateContent 32g carbohydrate (26g sugars, FiberContent 1g fiber), ProteinContent 4g protein.
CHOCOLATE PUDDLE COOKIES | JUST A PINCH RECIPES
Came across this recipe in my mailbox this morning and it looked so scrumptious I just had to copy it and share it. The incredible thing about this cookie is that it requires no flour! Recipe & photo: Yummly.com
Provided by Ellen Bales @Starwriter
Categories Cookies
Prep Time 20 minutes
Cook Time 15 minutes
Number Of Ingredients 6
Steps:
- Chop the cooled walnuts and set aside. In a large bowl, combine the powdered sugar, cocoa powder, and sea salt. Stir in the walnuts.
- Add egg whites and vanilla. Stir until well combined.
- Spoon the batter onto baking sheets covered with parchment paper, in mounds of about 2 Tbsp. each with PLENTY of room between cookies. They will expand a lot. There should be no more than 6 cookies on each baking sheet.
- Place cookie sheets on oven racks in the top and bottom third of the oven, at 325 degrees. Bake until they puff up, about 12 - 15 minutes. The tops should be glossy and slightly cracked.
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