Name: Fudge Puddles
Prep time: 25 min
Cook time: 25 min
Yield: 4
Ingredients: 1/2 cup butter, softened -; 1/2 cup creamy peanut butter -; 1/2 cup sugar -; 1/2 cup packed light brown sugar -; 1 large egg -; 1/2 teaspoon vanilla extract -; 1-1/4 cups all-purpose flour -; 3/4 teaspoon baking soda -; 1/2 teaspoon salt -; FUDGE FILLING: -; 1 cup milk chocolate chips -; 1 cup semisweet chocolate chips -; 1 can (14 ounces) sweetened condensed milk -; 1 teaspoon vanilla extract -; Chopped peanuts -

Recipe information

Cooking:

25 min.

Servings per container:

Source:

More details

Ingredients for - Fudge Puddles

1. 1/2 cup butter, softened -

2. 1/2 cup creamy peanut butter -

3. 1/2 cup sugar -

4. 1/2 cup packed light brown sugar -

5. 1 large egg -

6. 1/2 teaspoon vanilla extract -

7. 1-1/4 cups all-purpose flour -

8. 3/4 teaspoon baking soda -

9. 1/2 teaspoon salt -

10. FUDGE FILLING: -

11. 1 cup milk chocolate chips -

12. 1 cup semisweet chocolate chips -

13. 1 can (14 ounces) sweetened condensed milk -

14. 1 teaspoon vanilla extract -

15. Chopped peanuts -

How to cook deliciously - Fudge Puddles

1. Stage

In a large bowl, cream butter, peanut butter and sugars until blended. Beat in egg and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle.

2. Stage

Preheat oven to 325°. Shape into forty-eight 1-in. balls. Place in greased mini-muffin cups. Bake 14-16 minutes or until light brown. Immediately press a 1/2-in.-deep indentation in center of each cookie with the end of a wooden spoon handle. Cool in pans 5 minutes. Remove to wire racks to cool completely.

3. Stage

For filling, in a microwave, melt chocolate chips; stir until smooth. Whisk in milk and vanilla until smooth. Fill each cookie with filling; sprinkle with peanuts. (If desired, refrigerate remaining filling; serve warm with ice cream.)