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Fudge Puddles




Source of Recipe


Kelly Snyder


List of Ingredients




Cookie:

1/2c butter, softened
1/2c creamy peanut butter
1/2c white sugar
1/2c packed brown sugar
1 egg
1/2tsp vanilla extract
1-1/4c all-purpose flour
3/4tsp baking soda
1/2tsp salt

Filling:

1c milk chocolate chips
1c semi-sweet chocolate chips
1 (14oz) can sweetened condensed milk
1tsp vanilla extract
3/4c pecan halves


Recipe



Preheat oven to 325 degrees F.

Sift together flour, baking soda & salt.
Cream butter, peanut butter and white & brown sugars.
Mix in egg and 1/2 tsp vanilla.
Stir in flour mixture into creamed mixture.
Shape dough into 48 balls, 1 inch each.
Place each ball in one compartment of a mini muffin tin.

For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.

Bake for 14-16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller. Cool in pan for 5 minutes. Then carefully remove to wire racks. Using a measuring cup fill each shell with the chocolate mixture. Top with a pecan half.

**I also melt white chocolate and drizzle over the completed cookie cups for a finishing touch.

YIELD: 4 Dozen