Indulge in the delightful world of Mud Puddle Cookies, a delectable treat that will transport you to childhood memories of carefree days spent playing in the rain. These cookies, also known as Chocolate Crinkles, are a timeless classic that combines the richness of chocolate with the irresistible texture of a crispy exterior and soft, fudgy interior. With three variations to choose from—classic, gluten-free, and vegan—this recipe caters to diverse dietary preferences, ensuring everyone can savor the joy of these delectable bites.
**Classic Mud Puddle Cookies:**
The original Mud Puddle Cookie recipe is a symphony of simple ingredients that come together to create a taste sensation. Unsweetened chocolate and cocoa powder provide a deep, dark chocolate flavor, while granulated and brown sugars add sweetness and moisture. Eggs and vanilla extract contribute richness and warmth, and a touch of salt enhances the overall flavor profile. The result is a cookie that is both indulgent and satisfying, with a perfect balance of textures.
**Gluten-Free Mud Puddle Cookies:**
For those with gluten sensitivities or celiac disease, this gluten-free variation offers a delicious alternative without compromising taste or texture. Almond flour, coconut flour, and oat flour create a gluten-free flour blend that mimics the structure and texture of wheat flour. The combination of these flours results in a cookie that is chewy on the inside and crispy on the outside, just like the classic version.
**Vegan Mud Puddle Cookies:**
Embracing a plant-based lifestyle doesn't mean missing out on the joy of Mud Puddle Cookies. This vegan variation uses flax eggs and almond milk as egg and dairy replacements, respectively. Coconut oil adds richness and moisture, while maple syrup provides a natural sweetness. The result is a cookie that is just as decadent and satisfying as the classic version, but without any animal-derived ingredients.
MUD PUDDLE COOKIES
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
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.
FUDGE PUDDLES
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
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.
BROWNIE MUD PUDDLE CAKE
Mud puddles, so maddening on sidewalks, are delightful when encountered in a chocolatey brownie cake such as this. Get out the pudding and let's get going!
Provided by My Food and Family
Categories Dairy
Time 45m
Yield Makes 16 servings, 1 wedge each.
Number Of Ingredients 10
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.)
Nutrition Facts : Calories 420, Fat 16 g, SaturatedFat 9 g, TransFat 0 g, Cholesterol 60 mg, Sodium 250 mg, Carbohydrate 0 g, Fiber 2 g, Sugar 0 g, Protein 5 g
MUD COOKIES - AKA - CHOCOLATE NO BAKE COOKIES
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
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
MUD PUDDLES
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
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.
FUDGE PUDDLES
Fudge filled deliciousness!
Provided by debzy
Categories Desserts Cookies Filled Cookie Recipes
Yield 24
Number Of Ingredients 14
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
MISSISSIPPI MUD COOKIES
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
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
MUDDY PUDDLE
Provided by Betsy Andrews
Categories for one, cocktails
Time 10m
Yield 1 drink
Number Of Ingredients 6
Steps:
- Put peanuts and sugar in food processor or clean coffee grinder and grind to powder. Place on small plate, moisten rim of a pilsner glass with some of simple syrup and place in peanut dust.
- Pour bourbon, espresso and remaining syrup into a cocktail shaker with ice cubes, shake and strain into prepared glass. Add fresh ice cubes and pour in stout to fill glass.
Nutrition Facts : @context http, Calories 361, UnsaturatedFat 7 grams, Carbohydrate 36 grams, Fat 9 grams, Fiber 2 grams, Protein 5 grams, SaturatedFat 1 gram, Sodium 35 milligrams, Sugar 29 grams
Tips:
- Use unsweetened cocoa powder for a richer chocolate flavor.
- Chill the dough for at least 30 minutes before baking to prevent the cookies from spreading too much.
- Bake the cookies until the edges are set and the centers are still slightly soft.
- Let the cookies cool completely before serving to allow the flavors to develop.
- Store the cookies in an airtight container at room temperature for up to 3 days.
Conclusion:
These mud puddle cookies are rich in flavor and have a fudgy texture. They are a quick and easy recipe that can be enjoyed by people of all ages. With their chocolatey goodness, these cookies are sure to be a hit at any gathering. Whether you are a seasoned baker or a beginner, these cookies are a great recipe to try. So, preheat your oven and get ready to indulge in the deliciousness of these mud puddle cookies!
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love