Mud Puddles Recipes

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.)

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.

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.

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!

Steps:

• Preheat oven to 350°F. Microwave chocolate and butter in large microwavable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted. Stir in sugar. Blend in eggs and vanilla. Add flour; mix well. Spread into greased 12-inch pizza pan.
• Bake 25 to 30 min. or until toothpick inserted in center comes out with fudgy crumbs. DO NOT OVERBAKE. Cool in pan on wire rack.
• Add milk to dry pudding mix. Beat with wire whisk 2 min. or until well blended; spread over brownie, leaving a 1-inch border around edge. Sprinkle with crushed cookies to resemble dirt. Cut into 16 wedges to serve. Decorate with Easy Marshmallow Snails as desired. (Note: Nutrition information is for undecorated cake.)