Print Recipe

Mud Puddles



  • 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
  • Pecan halves


  1. Dough: In a mixing bowl, cream butter, peanut butter and sugars; add egg and vanilla extract.
  2. Sift together flour, baking soda and salt; add to cream mixture. Mix well.
  3. Shape into 48 (1-inch) balls. Place in mini muffin tins.
  4. Bake at 325 degrees F for 14 to 16 minutes or until lightly brown.
  5. Remove from oven and immediately make wells in the center of each using a melon baller.
  6. Cool in pan for 5 minutes.
  7. Carefully remove to wire racks.
  8. Fudge Filling: Put chocolate chips in a double boiler over simmering water. Stir in sweetened condensed milk and vanilla extract, mixing well.
  9. Using a measuring cup, fill each shell with some of the chocolate mixture. Top with a pecan half.

Makes 4 dozen.

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