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

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

Fudge Filling

1. Melt chocolate chips in double boiler over simmering water. Stir in milk and vanilla extract; mix well.
2. 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