fudge puddles

How To Make fudge puddles

• 1

  Preheat oven to 325. In a mixing bowl, cream butter, peanut butter and sugars; add egg and vanilla.
• 2

  In medium bowl stir together flour, baking soda and salt; add to creamed mixture. Mix well. Chill dough for an hour.
• 3

  Shape dough into 1 inch balls. Place into lightly greased mini-muffin tins. Bake for 14-16 minutes or until lightly browned.
• 4

  Remove 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.
• 5

  Make fudge filling.
• 6

  In 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.
• 7

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