August 19, 2009

Fudge Puddles

from Sandi S.

1 cup butter, softened
1 cup sugar
1 cup brown sugar
1 cup creamy peanut butter
2 eggs
1 tsp. salt
1-1/2 tsp. baking soda
1 tsp. vanilla
2-1/2 cups flour

1. Mix all ingredients together. Chill dough.

2. Make dough into tablespoon size balls; bake in greased mini muffin tins. Bake at 350℉ for 7-10 minutes or until lightly browned. When you remove them from oven press something round in the top so they indent and flatten a little. (Like a round wooden ball, end of a knife, etc). Cool in pan for a few seconds before dumping them out.

3. Cool cookies. When cool add fudge. (Recipe follows) You have to hurry when you are topping with the fudge; it sets up fast.

1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1 can sweetened condensed milk
1 tsp. vanilla

1. Melt chocolate chips together and stir until smooth (I do it in microwave); add vanilla and sweetened condensed milk. Stir until smooth.

2. Quickly spoon fudge mixture in each cookie.

Yield about 48 (2 pans full)

Variation; stick a mini Reeses peanut butter cup in cookie right when they come out of the oven. Let them cool before removing from pan.

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