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Fudge Puddles

A delicious peanut butter cookie cup filled with a richy fudgy puddle.
Print Recipe
Servings: 4 Dozen
Course: Dessert
Ingredients Method

Ingredients
  

  • 1/2 Cup Butter, softened
  • 1/2 Cup Creamy Peanut Butter
  • 1/2 Cup Granulated Sugar
  • 1/2 Cup Brown Sugar, packed
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 1-1/4 Cup All Purpose Flour
  • 3/4 tsp Baking Soda
  • 1/2 tsp Salt
Fudge Filling
  • 1 Cup Milk Chocolate Chips
  • 1 Cup Semisweet Chocolate Chips
  • 1 (14oz) Can Sweetened Condensed Milk
  • 1 tsp Vanilla Extract
  • Chopped Peanuts, optional

Method
 

  1. In a mixing bowl, cream butter, peanut butter, and sugars; add egg and vanilla
  2. In separate bowl, sift together flour, baking soda, and salt; add to creamed mixture. Mix well.
  3. Chill for 1 hour.
  4. Shape into 48 balls, 1 inch each. Place in lightly greased mini-muffin tins.
  5. Bake at 325° 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 or tart press.
  7. Cool in pans for 5 minutes, then carefully remove to wire racks to cool completely.
Fudge Filling
  1. Melt Chocolate chips in a double boiler over simmering water.
  2. Stir in sweetened condensed milk and vanilla; mix well
  3. Fill each shell with fudge filling.
  4. Add chopped peanuts to top, if desired.
  5. Leftover filling can be stored in the fridge and served warm over ice cream!