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Ingredients
| unsalted butter: 1 cup (softened) |
| smooth peanut butter: 1 cup |
| granulated sugar: 1 cup |
| light brown sugar (packed): 1 cup |
| eggs: 2 |
| vanilla extract: 2 tsp (divided) |
| all-purpose flour (unsifted): 2 1/2 cups |
| baking soda: 1 1/2 tsp |
| salt: 1 tsp |
| milk chocolate chips: 1 cup |
| semisweet chocolate chips (chips): 1 cup |
| sweetened condensed milk: 1 14floz can |
Fudge Puddles
Credit: Food.com
User rating:
-
Prep Time
45 min -
Cook Time
15 min -
Servings
8 serving(s)
Tags
- Pastry Shells:.
- In a mixing bowl, cream butter, peanut butter and sugars.
- Add eggs and 1 teaspoon vanilla.
- Stir together the flour, baking soda and salt, adding this to the creamed mixture.
- Mix well.
- Chill for 1 hour.
- Preheat oven to 325°F.
- Lightly grease mini-muffin pans.
- Shape batter into 1-inch balls and place balls in lightly greased mini-muffin tins.
- Bake for 14 to 16 minutes or until lightly browned.
- Remove from oven and immediately make "wells" in the center of each by lightly pressing with a small teaspoon.
- Cool in pans for 5 minutes, then carefully remove to wire racks.
- Filling:.
- Melt chocolate chips in a double boiler over simmering water. Stir in condensed milk and remaining 1 teaspoon vanilla; mix well.
- Using a small pitcher or pastry bag, fill each shell with filling.
- Store in an airtight container in a cool place. Makes 8 dozen cookies.