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Fudge Puddles

Submitted by: Patricia Mahoney, Menard Electric Cooperative
Course Cookies
Servings 48 cookies

Ingredients

  • 1/2 cup butter softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup granulated sugar
  • 1/2 cup light brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1-1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon Salt

Fudge filling

  • 1 cup (6 ounces) milk chocolate chips
  • 1 cup (6 ounces) semi-sweet chocolate ships
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla
  • Chopped peanuts

Instructions

  • In mixing bowl, cream butter, peanut butter and sugars; add egg and vanilla.
  • Stir together flour, baking soda and salt; add to creamed mixture. Mix well. Chill for 1 hour.
  • 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.
  • 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.
  • 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.

Notes

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