Cookie Recipes
Fudge Puddles
Ingredients
Cookies
- 1/2 cup butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed light brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
Fudge Filling
- 1 cup (6 ounces) milk chocolate chips
- 1 cup (6 ounces) semisweet chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
- Chopped peanuts
Instructions
Cookies
- In a mixing bowl, cream butter, peanut butter and sugars, then add egg and vanilla extract.
- Stir together flour, baking soda and salt, then add dry ingredients to creamed mixture. Mix well.
- Chill for 1 hour.
- Heat oven to 325 degrees F.
- Shape into 48 (1 inch) balls. Place in lightly greased mini-muffin tins.
- Bake for 14 to 16 minutes or until lightly browned.
- Remove from oven, and immediately make "wells" in center of each by lightly pressing with a melon baller.
- Cool in pans for 5 minutes, then carefully remove to wire racks.
Fudge Filling
- Melt chocolate chips in double boiler over simmering water. Stir in milk and vanilla extract; mix well.
- Using a small pitcher or pastry bag, fill each shell with filling. Sprinkle with peanuts. (Leftover filling can be stored in refrigerator and served over ice cream.)
Attribution
Country Woman magazine