Peanut Butter Pudgey Fuddles |
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Prep Time: 0 Minutes Cook Time: 20 Minutes |
Ready In: 20 Minutes Servings: 36 |
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A peanut butter cookie base filled with fudgey goodness. Enjoy! Prep time does not include chill time for the dough. Ingredients:
1/2 cup butter or margarine, softened |
1/2 cup peanut butter |
1/2 cup sugar |
1/2 cup light brown sugar, packed |
1 egg |
1/2 teaspoon vanilla |
1 1/4 cups flour- all purpose |
3/4 teaspoon baking soda |
1/2 teaspoon salt |
1 teaspoon cinnamon |
*pudgey filling |
1 cup (6oz) milk chocolate chips |
1 can (14 oz) sweetened condensed milk |
1 teaspoon vanilla |
chopped peanuts |
Directions:
1. In mixing bowl, cream butter, peanut butter and sugars.
2. Add egg and vanilla.
3. Stir together flour,baking soda, salt and cinnamon.
4. Add to creamed mixture.
5. Mix well
6. Chill for 1 hour
7. Shape into 48 balls
8. Place in lightly greased mini-muffin tin
9. Bake at 325 F for 14-16 minutes or until lightly browned
10. Remove from oven and IMMEDIATELY make wells in the center of each by pressing with a melon baller.
11. Cool in pans for 5 minutes.
12. Carefully move to wire racks
13. For filling; melt chocolate chips in double boiler over simmering water.
14. Stir in milk and vanilla; mix well
15. Using a small pitcher or pastry bag, fill each shell with filling
16. Sprinkle with peanuts.
17. Leftover filling can be stored in the refrigerator and served warm over ice cream or pound cake slices.
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19. - Blessed is he that considereth the poor; the Lord will deliver him in time of trouble- Psalm 41:1
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