Fudge Puddles Recipe

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Fudge Puddles

Pat Sorrell

By
@ccsnana

These are really yummy cookies. Like a peanut butter cookie with a pool of fudge. Just great.


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Serves:

Makes 24 minis

Ingredients

1/2 c
butter or margarine, softened
1/2 c
creamy peanut butter
1/2 c
granulated sugar
1/2 c
firmly packed brown sugar
1 large
(1) large egg
1/2 tsp
vanilla extract
1-1/4 c
all-purpose flour
3/4 tsp
baking soda
1 1/2 tsp
salt
2 Tbsp
chopped peanuts (for topping)

INGREDIENTS FOR FUDGE FILLING

1 c
milk chocolate morsels
1 c
semi-sweet chocolate morsels
1 can(s)
sweetened condensed milk (14oz.)
1 tsp
vanilla extract

Directions Step-By-Step

1
Directions for making cookie:

Beat butter and peanut butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add egg and vanilla, mixing well. Combine flour, baking soda, and salt; add to butter mixture, mixing well. Cover and refrigerate 1 hour.

After 1 hour, remove from refrigerator and roll dough into 48 (1”) balls. Place in lightly greased miniature (1-3/4”) muffin pans and using your thumb make an indentation in the dough (this holds the fudge!).

Bake at 325 degrees for 12-14 minutes or until lightly browned. Cool in pans on wire racks for 5 minutes. Carefully remove the cookies to wire racks to cool completely. (I used a small offset spatula to help tease the cookie out of the tin and it worked great as long as I allowed a few minutes to cool down before removing.)

Spoon warm fudge filling into a heavy-duty, zip-top plastic bag; squeeze bag, piping a small amount of filling into center of each cookie. Sprinkle cookies with chopped peanuts. Cool. Filled cookies may be frozen up to 8 months. Yield: 4 dozen.
2
Directions for making fudge filling:

Combine chocolate morsels, condensed milk and vanilla in a heavy saucepan; cook over low heat, stirring often, until morsels melt. Yield 2 cups.

NOTE: Remaining fudge filling can be reheated over low heat and served with pound cake. Or stored in a jar in the refrigerator for a cook’s snack!!!

Helpful comments:
Cookie is very fragile just out of the oven. I left in oven an additional 2-3 minutes until lightly browned. Left in pan until almost cool. I had a very small baby spoon to fill with fudge. Serve to your favorite people and enjoy! Pat

About this Recipe

Course/Dish: Cookies