FUDGE PUDDLES
List of Ingredients
- 1 CUP SWEET BUTTER SOFTENED
- 1 CUP CREAMY PEANUT BUTTER
- 1 CUP SUGAR
- 1 CUP PACKED LIGHT BROWN SUGAR
- 2 EGGS
- 2 TEASPOONS VANILLA, DIVIDED
- 2 1/2 CUPS FLOUR
- 1 1/2 TEASPOONS BAKING SODA
- 1 TEASPOON SALT
- 1 CUP MILK CHOCOLATE CHIPS
- 1 CUP SEMI-SWEET CHOCOLATE CHIPS
- 14 OUNCE CAN SWEETENED CONDENSED MILK
Instructions
- PREHEAT OVEN TO 325°. LIGHTLY GREASE MINI-MUFFIN PANS AND SET ASIDE.
- IN A MIXING BOWL, CREAM BUTTER, PEANUT BUTTER AND SUGARS, ADD EGGS AND 1 TEASPOON VANILLA MIXING WELL.
- STIR TOGETHER FLOUR, BAKING SODA AND SALT. ADD TO CREAMED MIXTURE, BLENDING WELL. CHILL DOUGH FOR 1 HOUR IN REFRIGERATOR.
- SHAPE BATTER INTO 1" BALLS. PLACE BALLS IN PREPARED MINI MUFFIN TINS AND BAKE FOR 14 TO 16 MINUTES OR UNTIL LIGHTLY BROWNED. REMOVE FROM OVEN AND IMMEDIATELY MAKE A WELL IN THE CENTER OF EACH ONE BY PRESSING WITH A SMALL TEASPOON. COOL IN PANS FOR 5 MINUTES, THEN CAREFULLY REMOVE TO A WIRE RACK.
- FILLING: MELT CHOCOLATE CHIPS IN A DOUBLE BOILER OVER SIMMERING WATER. STIR IN CONDENSED MILK AND REMAINING VANILLA, MIXING WELL.
- USING A PASTRY BAG, FILL EACH SHELL WITH FILLING. STORE IN AN AIRTIGHT CONTAINER IN A COOL PLACE.
- MAKES 5 DOZEN COOKIES
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