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Chocolate Puddles

 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


  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 eggs
  • 2 teaspoons McCormick® Pure Vanilla Extract
  • 3 cups all-purpose flour
  • 3/4 cup baking cocoa
  • 1 teaspoon baking soda
  • 1 cup white baking chips
  • 1/2 cup plus 2 tablespoons sweetened condensed milk
  • 3/4 cup finely chopped mixed nuts


  • 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.
Nutritional 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.