Best Chocolate Puddles Recipes
CHOCOLATE PUDDLES
The variations on this original recipe are almost endless. For double chocolate puddles, use semisweet chocolate chips for the vanilla chips. Or make peanut butter puddles by substituting peanut butter chips and peanuts for the vanilla chips and mixed nuts.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield about 5 dozen.
Number Of Ingredients 12
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa and baking soda; gradually add to the creamed mixture and mix well. Cover and refrigerate for 2 hours or until dough is stiff., Meanwhile, for filling, heat chips and milk in a heavy saucepan over low heat until chips are melted, stirring constantly. Stir in nuts. Cover and refrigerate for 1 hour or until easy to handle. , Roll cookie dough into 1-1/4-in. balls. Place 2 in. apart on lightly greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center; smooth any cracks. , Roll filling into 1/2-in. balls; gently push one into each cookie. Bake at 375° for 8-10 minutes or until cookies are set. Remove to wire racks to cool.
Nutrition Facts : Calories 235 calories, Fat 11g fat (6g saturated fat), Cholesterol 34mg cholesterol, Sodium 147mg sodium, Carbohydrate 32g carbohydrate (17g sugars, Fiber 1g fiber), Protein 4g protein.
PECAN CHOCOLATE PUDDLES
Since my grandchildren like frosted cookies, I came up with this chocolate-topped version that satisfies them and is almost fuss-free for me. I have used the recipe for years and now make them for my great-grandchildren.
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 4 dozen.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and brown sugar until light and fluffy. Beat in egg and vanilla. Combine the flour, oats, salt and baking powder; gradually add to creamed mixture and mix well. Stir in chopped pecans and miniature chocolate chips. , In a microwave, melt chocolate chips and milk; stir until smooth. Roll dough into 1-in. balls. Place 2 in. apart on ungreased baking sheets., Using the end of a wooden spoon handle, make an indentation in the center of each ball. Fill with a rounded teaspoonful of melted chocolate; top with a pecan half. , Bake at 350° for 14-16 minutes or until the edges are lightly browned. Remove to wire racks to cool.
Nutrition Facts : Calories 239 calories, Fat 15g fat (6g saturated fat), Cholesterol 21mg cholesterol, Sodium 112mg sodium, Carbohydrate 28g carbohydrate (21g sugars, Fiber 2g fiber), Protein 3g protein.
CHOCOLATE PUDDLES
From my Mamaw's recipe collection.
Provided by Chrystal Cackler @journeyrock92
Categories Cookies
Number Of Ingredients 13
Steps:
- In a large bowl, cream butter and sugars until light and fluffy. Add the eggs, one at a time, beating well after each addition. Beat in vanilla. Combine the flour, cocoa, and baking soda; gradually add to the creamed mixture and mix well. Cover and refrigerate for 2 hours or until dough is stiff.
- Meanwhile, for filling, heat chips and milk in a heavy saucepan over low heat until chips are melted, stirring constantly. Stir in nuts. Cover and refrigerate for 1 hour or until easy to handle.
- Roll cookie dough into 1 1/4 inch balls. Place 2 inches apart on lightly greased baking sheets. Using the end of a wooden spoon handle, make an indentation in the center; smooth any cracks. Roll filling into 1/2 inch balls; gently push one into each cookie. Bake at 375F for 8-10 minutes or until cookies are set. Remove to wire racks to cool.
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