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Prep Time: 30 Minutes Cook Time: 0 Minutes |
Ready In: 30 Minutes Servings: 10 |
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I love these cookies. It's hard to stop eating them so make a double batch. They make impressive gifts as well. If you have any filling left over, you can refrigerate and use it warmed up over ice cream. Ingredients:
1/2 cup butter or 1/2 cup 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 |
1 cup milk chocolate chips |
1 cup semi-sweet chocolate chips |
1 (14 ounce) can sweetened condensed milk |
1 teaspoon vanilla extract |
chopped peanuts |
Directions:
1. Cream butter, peanut butter and sugars together.
2. Add egg and vanilla.
3. In a separate bowl, stir together flour, baking soda and salt.
4. Add flour mixture to butter mixture.
5. Mix well.
6. chill for 1 hour.
7. shape into 1 inch balls.
8. Place in lightly greased mini muffin tins.
9. Bake in 325 degree oven for 14-16 minutes until lightly browned.
10. Remove from oven and immediately make wells in the center using a melon baller, pressing lightly.
11. Cool in pans for about 5 minutes before removing to wire racks for further cooling.
12. For Filling-.
13. Melt chocolate chips in a double boiler.
14. Stir in milk and vanilla.
15. Mix well.
16. Carefully fill wells in cookies using a spoon or a small pitcher or pastry bag.
17. Sprinkle with chopped peanuts.
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