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Fudge Puddles
A delicious peanut butter cookie cup filled with a richy fudgy puddle.
Print Recipe
Course
Dessert
Servings
4
Dozen
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
Instructions
In a mixing bowl, cream butter, peanut butter, and sugars; add egg and vanilla
In separate bowl, sift together flour, baking soda, and salt; add to creamed mixture. Mix well.
Chill for 1 hour.
Shape into 48 balls, 1 inch each. Place in lightly greased mini-muffin tins.
Bake at 325
° for 14-16 minutes or until lightly browned.
Remove from oven and immediately make "wells" in the center of each by lightly pressing with a melon baller or tart press.
Cool in pans for 5 minutes, then carefully remove to wire racks to cool completely.
Fudge Filling
Melt Chocolate chips in a double boiler over simmering water.
Stir in sweetened condensed milk and vanilla; mix well
Fill each shell with fudge filling.
Add chopped peanuts to top, if desired.
Leftover filling can be stored in the fridge and served warm over ice cream!
Keyword
chocolate, cookie, fudge, peanut butter