Fudge Puddles
SUBMITTED by Brooke Balance, Emden,
IL
“These are a wonderful cookie, kind of a twist from the peanut
blossom cookies.”
1/2 cup butter or margarine, softened
1/2 cup
creamy peanut butter
1/2 cup sugar
1/2 cup packed
light brown sugar
1 egg
1/2 tsp vanilla extract
1 1/4 cups all purpose flour
3/4 teaspoon
baking soda
1/2 teaspoon salt
Fudge Filling:
1 cup (6 oz.)
milk chocolate chips
1 cup (6 oz.) semi-sweet chocolate
chips
1 can (14 oz.) sweetened
condensed milk
1 teaspoon vanilla extract
chopped peanuts (optional)
In a mixing bowl; cream together
butter, peanut butter & both sugars. Add egg and vanilla. Stir
together the flour, baking soda & salt in a separate bowl. Add this
to the creamed mixture. Mix well. Chill mixture for 1 hour. Shape
chilled mixture into small balls. Place each ball into a lightly
greased mini-muffin tin. Bake cookies at 325 degrees for 14 to 16
minutes or until lightly browned. Remove from oven & immediately
make wells in the center of each by lightly pressing with a melon
baller. Cool the cookies in pan for 5 minutes. Carefully remove to
wire racks.
For filling: melt chocolate chips
in a double boiler over simmering water. Stir in milk & vanilla, mix
well. Using a small pitcher or pastry bag, fill each cookie
shell with filling. Sprinkle each with peanuts.