fudge puddles
(2 ratings)
Cute little cookies that has the best of two worlds, peanut butter & chocolate!
(2 ratings)
yield
24 (2 cookies a serving)
prep time
1 Hr 10 Min
cook time
15 Min
Ingredients For fudge puddles
-
1/2 bunchbutter or margariane, softened
-
1/2 ccreamy peanut butter
-
1/2 cfirmly packed light brown sugar
-
1/2 csugar
-
1/2 tspvanilla
-
1egg
-
1 1/4 call purpose flour
-
3/4 tspbaking soda
-
1/2 tspsalt
-
1 c(6 ounces) milk chocolate chips
-
1 c(6 ounces) semi sweet chocolate chips
-
1 can(14 ounces)eagle brand sweetened condensed milk
-
1 tspvanilla
How To Make fudge puddles
-
1Preheat oven to 325. In a mixing bowl, cream butter, peanut butter and sugars; add egg and vanilla.
-
2In medium bowl stir together flour, baking soda and salt; add to creamed mixture. Mix well. Chill dough for an hour.
-
3Shape dough into 1 inch balls. Place into lightly greased mini-muffin tins. Bake for 14-16 minutes or until lightly browned.
-
4Remove from oven and immediately make "wells" in the center of each by lightly pressing with a melon baller. Cook in pans for 5 minutes, then carefully remove to wire racks.
-
5Make fudge filling.
-
6In double broiler, over simmering water, melt the semi-sweet and milk chocolate chips. Once chips are melted stir in milk and vanilla; mix well. Using a small pitcher or pastry bag to fill the cookie shells (since I've made these so much, I use a tablespoon ) Let the filling set up and then store cookies in airtight container.
-
7NOTE: should you have any leftover filling it can be stored in the refrigerator and served warm over ice cream.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
ADVERTISEMENT