Fudge Puddles

Jo Capehart

By
@JcGrammie

Cute little cookies that has the best of two worlds, peanut butter & chocolate!


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Rating:
★★★★★ 2 votes
Comments:
Serves:
24 (2 cookies a serving)
Prep:
1 Hr 10 Min
Cook:
15 Min

Ingredients

1/2 bunch
butter or margariane, softened
1/2 c
creamy peanut butter
1/2 c
firmly packed light brown sugar
1/2 c
sugar
1/2 tsp
vanilla
1
egg
1 1/4 c
all purpose flour
3/4 tsp
baking soda
1/2 tsp
salt
1 c
(6 ounces) milk chocolate chips
1 c
(6 ounces) semi sweet chocolate chips
1 can(s)
(14 ounces)eagle brand sweetened condensed milk
1 tsp
vanilla

Step-By-Step

1Preheat oven to 325. In a mixing bowl, cream butter, peanut butter and sugars; add egg and vanilla.

2In medium bowl stir together flour, baking soda and salt; add to creamed mixture. Mix well. Chill dough for an hour.

3Shape dough into 1 inch balls. Place into lightly greased mini-muffin tins. Bake for 14-16 minutes or until lightly browned.

4Remove from oven and immediately make "wells" in the center of each by lightly pressing with a melon baller. Cook in pans for 5 minutes, then carefully remove to wire racks.

5Make fudge filling.

6In double broiler, over simmering water, melt the semi-sweet and milk chocolate chips. Once chips are melted stir in milk and vanilla; mix well. Using a small pitcher or pastry bag to fill the cookie shells (since I've made these so much, I use a tablespoon ) Let the filling set up and then store cookies in airtight container.

7NOTE: should you have any leftover filling it can be stored in the refrigerator and served warm over ice cream.

About this Recipe

Course/Dish: Cookies
Other Tag: Quick & Easy