fudge puddles

★★★★★ 2 Reviews
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By Pat Sorrell
from Trenton, OH

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

★★★★★ 2 Reviews
serves Makes 24 minis

Ingredients For fudge puddles

  • 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 lg
    (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
    sweetened condensed milk (14oz.)
  • 1 tsp
    vanilla extract
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How To Make fudge puddles

  • 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

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