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Fudge Puddles



  • 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


  1. Cookies: 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. Fudge 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