CHOCOLATE MUDDIES

Chocolate Muddies image

Adapted from Betty Crocker's New Cookbook. Wonderful chewy chocolatey cookies. You can also substitute Kahlua for some or all of the extracts, for a slightly different taste.

Provided by Muffin Goddess

Time 1h45m

Yield 50-60 cookies

Number Of Ingredients 15

Ingredients

1 (3 ounce) package cream cheese, softened (Neufchatel cheese is okay)
3/4 cup margarine or 3/4 cup butter, softened (make sure type of margarine is recommended for baking)
1 cup sugar
1 cup packed brown sugar
2 teaspoons vanilla extract
1/8 teaspoon almond extract
2 large eggs
2/3 cup chocolate fudge topping (low-fat is okay)
2 cups all-purpose flour
1/2 cup cocoa powder
1 teaspoon baking soda
1 teaspoon salt
1 cup vanilla chips or 1 cup peanut butter chips
1 cup milk chocolate chips
1 cup semisweet chocolate chunk

Steps:

Preheat oven to 350 degrees F.
Line cookie sheet with foil or parchment paper (if using foil, grease with shortening).
In a large bowl, beat cream cheese and margarine or butter with and electric mixer (medium speed) until fluffy, about 2 minutes.
Add sugars, extracts, eggs, and ice cream topping.
Beat about 3 minutes, or until fluffy.
Mix flour, cocoa, baking soda, and salt in a separate bowl.
Stir flour mixture into margarine mixture until evenly mixed.
Stir in chips.
Drop dough by heaping teaspoonfuls 2 inches apart onto cookie sheet.
Bake 13-15 minutes, or until edges are set (cookies will appear underbaked).
Cool for 5 minutes, then remove to wire rack to fully cool.

*** Explore more Chocolate Muddies Recipes »

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