Email to Josie-Lynn      

Recipe Categories: josielynn's HOME PAGEAPPETIZERS APPLES BEANS BEVERAGES BLACKBERRIES BLUEBERRIES BREAD BREAKFAST BRITISHrecipes CAKESandPIES CANDY CASSEROLES CHEESECAKE CONDIMENTS COOKIES CROCKPOT CROCKPOTDESSERTS DESSERTS DIABETIC DOGtreats EGGS ETHNIC FISHandSEAFOOD FRUIT GAME GLUTEN-FREE homemadeMIXES ICE-CREAM ICINGSandGLAZES JAMSandJELLIES LATKES LOWFATsaladDRESSINGS MEATS MUFFINS PASTA PASTRIES PICKLESandRELISH PIZZA POTATOES POULTRY PUNCHforCROWDS RHUBARB RICE SALADandDRESSING SALSA SANDWICHES SAUCES SNACKS SOUPSandSTEWS STIR-FRY STUFFING VEGETABLES VEGETARIAN

CHOCOLATE MUDDIES




Source of Recipe


Betty Crockers New Cookbook (SUBMITTED BY: ldyolake)


List of Ingredients




1 pkg. (3 oz.) cream cheese, softened
3/4 cup stick margarine or butter, softened
1 cup sugar
1 cup packed brown sugar
2 teaspoons vanilla
1/8 teaspoon almond extract
2 large eggs
2/3 cup chocolate fudge ice cream topping
2 cups all-purpose flour
1/2 cup baking cocoa
1 teaspoon baking soda
1 teaspoon salt
1 cup vanilla milk chips/white chocolate chips
1/2 pkg. (11 1/2 oz. size) milk chocolate chips (1 cup)
2 pkgs. (3 oz. each) bittersweet chocolate coarsely chopped



Recipe



Heat oven to 350 degrees F. Line cookie sheet with aluminum foil or parchment paper; if using foil grease with shortening.

Beat cream cheese and margarine in large bowl with electric mixer on medium speed about 2 minutes or until fluffy. Add sugars, vanilla, almond extract, eggs, and ice cream topping. Beat about 3 minutes or until fluffy.

Mix flour, cocoa, baking soda, and salt. Stir into margarine mixture until evenly mixed. Stir in remaining ingredients.

Drop dough by heaping teaspoonfuls about 2 inches apart on cookie sheet. Bake 13 to 15 minutes or until edges are set ( centers will be very soft). Cool 5 minutes; remove from cookie sheet. Cool on wire rack.