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Prep Time: 0 Minutes Cook Time: 14 Minutes |
Ready In: 14 Minutes Servings: 24 |
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Yum, Fudge Puddles...Peanut butter cookie with a soft creamy chocolate filling. Baked in mini tins. I think this comes from Pampered Chef. They usually have great recipes. I make these for the holidays. Enjoy. Read more . Take off of the kiss cookie..these are way better! Ingredients:
1/2 cup butter or margarine, softened |
1/2 cup creamy peanut butter |
1/2 cup sugar |
1/2 cup packed light brown sugar |
1 egg |
1/2 teaspoon vanilla extract |
1 1/4 cups all purpose flour |
3/4 teaspoon baking soda |
1/2 teaspoon salt |
fudge filling |
1 cup (6 ounces) milk chocolate chips |
1 cup (6 ounces) semisweet chocolate chips |
1 can (14 ounces) sweetened condensed milk |
1 teaspoon vanilla extract |
chopped peanuts |
Directions:
1. In a mixing bowl, cream butter, peanut butter and sugars; add egg and vanilla; stir together flour, baking soda and salt; add to creamed mixture. Mix well.
2. Chill for 1 hour.
3. Shape into 48 balls.
4. Place in lightly greased mini-muffin tin.
5. Bake at 325 F degrees for 14-16 minutes or until lightly browned.
6. Remove from oven and immediately make wells in the center of each by lightly pressing with a melon baller.
7. Cool in pans for 5 minutes.
8. Then carefully move to wire racks.
9. For filling:
10. melt chocolate chips in a double boiler over simmering water.
11. Stir in milk and vanilla; mix well.
12. Using a small pitcher or pastry bag, fill each shell with filling. Sprinkle with peanuts. (Leftover filling can be stored in the refrigerator and served warm over ice cream, there won't be any left usually)
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