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.