Print Recipe

Fudge Puddles

RG

Ingredients

Cookies

  • 1/2 cup butter or margarine, 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 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

  1. In mixing bowl, cream butter, peanut butter and sugars, then add egg and vanilla. Stir together flour, baking soda and salt, then add dry ingredients to creamed mixture. Mix well.
  2. Chill for 1 hour.
  3. Shape into 48 balls, 1 inch each. Place in lightly greased mini-muffin tins.
  4. Bake at 325 degrees F for 14 to 16 minutes or until lightly browned.
  5. Remove from oven, and immediately make "wells" in center of each by lightly pressing with a melon baller.
  6. Cool in pans for 5 minutes, then carefully remove to wire racks.
  7. For filling, melt chocolate chips in double boiler over simmering water. Stir in milk and vanilla extract; mix well.
  8. 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.)

Source: Country Woman magazine


Contact

Maricopa, Arizona

Always Open!

To our Visitors

We're pleased that you are visiting one of the oldest, most reliable and comprehensive home cooking sites. Recipe Goldmine has been online since April 1999. We hope you enjoy our collection of over 39,000 recipes. Many have contributed to our recipe collections, including our own family, friends, newsletter subscribers, food companies and food organizations.