Fudge Puddles

 

 

Cookie Crust recipe:
1/2 c. butter, softened
1/2 c. creamy peanut butter
1/2 c. sugar
1/2 c. packed brown sugar
1 egg
1/2 t. vanilla extract
1-1/4 c. all-purpose flour
3/4 t. baking soda
1/2 t. salt

In a large mixer bowl, combine butter, peanut butter, and both sugars. Beat in egg and vanilla Next, in a separate bowl, mix the flour, baking soda, and salt. Gradually add flour mix. to the creamy mixture. Chill in the fridge for at least one hour (or if you're impatient, chill the dough in the freezer for about 15 minutes). Remove from fridge and form into 1" balls. I use a small melon baller scoop to make mine a uniform size. Grease a mini-muffin pan and add 1 ball to each muffin cup: Bake in a 325 degree oven for about 15 minutes or until very lightly browned. Remove from oven and make an indentation in the center of each ball. Let them cool in the pan for at least 5 minutes and then move to a cooling rack.

It's time to make the fudge filling. Immediately start filling the cookie cups with the filling. It will start to harden just a bit as you do it, so make sure to give it a good stir once in awhile.

Fudgy Filling recipe:
1 c. semi-sweet chocolate chips
1 c. milk chocolate chips                             1-14 oz. can sweetened condensed milk
1 t. vanilla extract

Melt all this in a double boiler and then fill your cookie pockets.