MUD PUDDLE COOKIES RECIPE

 

  • Cooking Time: 12 to 15
  • Servings: 40
  • Preparation Time:

Ingredients

  • 1 cup butter, softened
  • 1 cup sugar
  • 2 egg yolks
  • 1/4 cup vegetable oil
  • 1/2 cup cocoa powder
  • 2 teaspoons vanilla
  • 2-1/4 cups all-purpose flour
  • 1/4 teaspoon salt
  • .
  • For the Chocolate Ganache:
  • 4 ounces semisweet or bittersweet chocolate, chopped into chunks
  • 2 Tablespoons heavy cream

Directions

  • In a large mixing bowl, cream the butter and 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 degrees.
  • 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 center comes out clean.
  • After removing cookies from the oven, use a rounded soup spoon to gently press an indentation or puddle in the center of each warm cookie.
  • Let cookies cool completely.
  • To make 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 from 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.
  • Mud puddle cookies may be frozen.
  • Yield: about 40 cookies

Notes

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