It took me several attempts at these cookies before realizing that the centers, of the cookie, were designed to be soft, with a fudge brownie type consistency. At first I thought that they were not being cooked long enough but getting the centers to be less soft caused the outer edges to be well over done. The texture in the center is so different from the outer edges that it isn't uncommon for me to have to explain that these cookies are not undercooked. They are quite addictive and once people get used to the texture, it is hard to keep them away from them.
Mud Puddle Cookies
1/4 cup butter
2 cups milk chocolate chips
14 ounces sweetened condensed milk
1 1/2 cups all-purpose flour
1 cup powdered sugar
1/2 teaspoon vanilla
4 teaspoons milk
Directions:
Heat oven to 350 degrees Fahrenheit. Melt butter and chocolate chips in a 2-quart saucepan over low heat, stirring constantly until smooth. Remove from heat.
Add condensed milk and stir until smooth. Add flour and mix well. The dough will be soft like brownie batter would be.
Shape rounded teaspoonfuls of dough into 1-inch balls. Place dough1-inch apart onto ungreased cookie sheets. I like to use my silicon baking sheets to prevent sticking. Bake for 8 minutes.
Cool completely
Meanwhile combine powered sugar and vanilla in small bowl. Gradually stir in enough milk for desired glazing consistency. Drizzle over cookies
This recipe yields 3 1/2 dozen cookies.
These sound great! Sweetened condensed milk is heaven ~ can only imagine that it makes the cookies delicious!
ReplyDeleteMmmm mud puddles in the center of cookies! Delicious!
ReplyDelete