Sunday, December 14, 2008

Fudge Puddles

Fudge Puddles

1/2 cup butter, softened
1/2 cup peanut butter
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
1/2 tsp vanilla
1 1/4 cups flour
3/4 tsp soda
1/2 tsp salt

Preheat oven to 325

In a large mixing bowl, cream the butter, peanut butter and sugars. Beat in egg and vanilla. Combine the flour, baking soda and salt. Gradually add to creamed mixture. Chill for 1 hour.

Drop tablespoon of dough into light greased mini-muffin tins. Bake at 325 for 14-16 minutes or until lightly browned. Using the end of a wooden spoon handle make a 3/8 to 1/2 in deep indentation in the center of each cookie. (This may not be necessary they may sink on their own).

Cool in pans for 5 minutes, before removing to wire racks to cool completely.

Fudge Filling

1 cup milk chocolate chips
1 cup (6 oz) semisweet chocolate chips
1 can (14 oz) sweetened condensed milk
1 tsp vanilla extract

In microwave or small saucepan melt chocolate chips. Stir in milk and vanilla until smooth. Fill each shell with filling.

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