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Prep Time: 25 Minutes Cook Time: 20 Minutes |
Ready In: 45 Minutes Servings: 24 |
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I was inspired to make these cookies last year when we stopped for a snack while Christmas shopping. I changed a few things when I got home, and my Fudge Puddles became a favorite with my husband's family. Ingredients:
1/2 cup butter, 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 king arthur unbleached all-purpose flour |
3/4 teaspoon baking soda |
1/2 teaspoon salt |
fudge filling: |
1 cup 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 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.
2. 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.
3. 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.
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