Fudge Puddles

Fudge Puddles

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Fudge Puddles
Submitted by: Patricia Mahoney, Menard Electric Cooperative
Fudge Puddles
Course Cookies
Servings
cookies
Ingredients
Fudge filling
Course Cookies
Servings
cookies
Ingredients
Fudge filling
Fudge Puddles
Instructions
  1. In mixing bowl, cream butter, peanut butter and sugars; add egg and vanilla.
  2. Stir together flour, baking soda and salt; add to creamed mixture. Mix well. Chill for 1 hour.
  3. Preheat oven to 325 F. Shape dough into 48 balls, 1-inch each. Place in lightly greased mini muffin tins. Bake for 14-16 minutes or until lightly browned.
  4. Remove from oven and immediately make “wells” in the center of each by lightly pressing with a melon baller. Cool in pans for 5 minutes, then carefully remove to wire racks.
  5. For filling: melt chocolate chips in double boiler over simmering water. Stir in milk and vanilla; mix well. Using a small pitcher or pastry bag, fill each cooled shell with filling. Sprinkle with peanuts.
Recipe Notes

Note: I have made these for years at Christmas and my family just loves them.

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