Directions:
- In a large bowl, cream the butter, peanut butter and sugars. Beat in egg and vanilla. Combine the flour, baking soda and salt; gradually add to creamed mixture and mix well. Chill for 1 hour.
- Shape into 48 balls, 1 in. each. Place in lightly greased mini-muffin tins. Bake at 325° for 14-16 minutes or until lightly browned. Using the end of a wooden spoon handle, make a 3/8- to 1/2-in.-deep indentation in the center of each. Cool in pans for 5 minutes before removing to wire racks to cool completely.
- For filling, in a microwave, melt chocolate chips; stir in milk and vanilla until smooth. Fill each shell with filling. Sprinkle with peanuts. (Leftover filling can be stored in the refrigerator and served warm over ice cream.) Yield: 4 dozen.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 243.66 Kcal (1020 kJ) | ||
| Calories from fat | 88.35 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.82g | 15% | |
|---|---|---|---|
| Cholesterol | 17.88mg | 6% | |
| Sodium | 132.45mg | 6% | |
| Potassium | 87.01mg | 2% | |
| Total Carbs | 35.67g | 12% | |
| Sugars | 8.35g | 33% | |
| Dietary Fiber | 0.67g | 3% | |
| Protein | 3.92g | 8% | |
| Iron | 0.5mg | 3% | |
| Calcium | 22mg | 2% | |
| Amount Per 100 g | |||
| Calories | 354.7 Kcal (1485 kJ) | ||
| Calories from fat | 128.61 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.29g | 15% | |
|---|---|---|---|
| Cholesterol | 26.03mg | 6% | |
| Sodium | 192.8mg | 6% | |
| Potassium | 126.67mg | 2% | |
| Total Carbs | 51.93g | 12% | |
| Sugars | 12.16g | 33% | |
| Dietary Fiber | 0.98g | 3% | |
| Protein | 5.7g | 8% | |
| Vitamin C | 0.1mg | 0% | |
| Vitamin A | 0.1mg | 2% | |
| Iron | 0.7mg | 3% | |
| Calcium | 32mg | 2% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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