Fudge Puddles

Jo Capehart


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

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★★★★★ 2 votes
24 (2 cookies a serving)
1 Hr 10 Min
15 Min


1/2 bunch
butter or margariane, softened
1/2 c
creamy peanut butter
1/2 c
firmly packed light brown sugar
1/2 c
1/2 tsp
1 1/4 c
all purpose flour
3/4 tsp
baking soda
1/2 tsp
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


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