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Chocolate Puddles


  • 1 cup butter, softened
  • 1 cup sugar
  • 1 cup packed brown sugar
  • 2 large eggs
  • 2 teaspoons 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


  • 1. 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.
  • 2. 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.
  • 3. 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.
  • 4. 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

2 each: 235 calories, 11g fat (6g saturated fat), 34mg cholesterol, 147mg sodium, 32g carbohydrate (17g sugars, 1g fiber), 4g protein.


Average Rating: 5
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