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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.

30 ServingsPrep: 25 min. + chilling Bake: 10 min./batch

Ingredients

1 cup butter, softened
1 cup sugar
1 cup packed brown sugar
2 eggs
2 teaspoons vanilla extract
3 cups all-purpose flour
3/4 cup baking cocoa
1 teaspoon baking soda
FILLING:
1 cup white baking chips
1/2 cup plus 2 tablespoons sweetened condensed milk
3/4 cup finely chopped mixed nuts

Directions

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

2 of 2

Chocolate Puddles (continued)

Directions (continued)

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. Yield: about 5 dozen.

Nutrition Facts: 1 serving (2 each) equals 235 calories, 11 g fat (6 g saturated fat), 34 mg cholesterol, 147 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.