Fudge puddles

 
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Fudge Puddles

Ingredients

  • 1/2 cup butter, softened
  • 1/2 cup creamy peanut butter
  • 1/2 cup sugar
  • 1/2 cup packed light brown sugar
  • 1 large egg
  • 1/2 teaspoon vanilla extract
  • 1-1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt

fudge filling

  • 1 cup milk chocolate chips
  • 1 cup semisweet chocolate chips
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • Chopped peanuts
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Directions

40 minutes
  • 1In a large bowl, cream butter, peanut butter and sugars until blended.
  • 2Beat in egg and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture.
  • 3Refrigerate, covered, 1 hour or until easy to handle.
  • 4Preheat oven to 325°.
  • 5Shape into forty-eight 1-in. balls.
  • 6Place in greased mini-muffin cups.
  • 7Bake 14-16 minutes or until light brown.
  • 8Immediately press a 1/2-in.-deep indentation in center of each cookie with the end of a wooden spoon handle.
  • 9Cool in pans 5 minutes.
  • 10Remove to wire racks to cool completely.
  • 11For filling, in a microwave, melt chocolate chips; stir until smooth.
  • 12Whisk in milk and vanilla until smooth.
  • 13Fill each cookie with filling; sprinkle with peanuts. (If desired, refrigerate remaining filling; serve warm with ice cream.)
 

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