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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



1. PREHEAT OVEN TO 325°. LIGHTLY GREASE MINI-MUFFIN PANS AND SET ASIDE.
   
2. IN A MIXING BOWL, CREAM BUTTER, PEANUT BUTTER AND SUGARS, ADD EGGS AND 1 TEASPOON VANILLA MIXING WELL.
   
3. STIR TOGETHER FLOUR, BAKING SODA AND SALT. ADD TO CREAMED MIXTURE, BLENDING WELL. CHILL DOUGH FOR 1 HOUR IN REFRIGERATOR.
   
4. 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.
   
5. FILLING: MELT CHOCOLATE CHIPS IN A DOUBLE BOILER OVER SIMMERING WATER. STIR IN CONDENSED MILK AND REMAINING VANILLA, MIXING WELL.
   
6. USING A PASTRY BAG, FILL EACH SHELL WITH FILLING. STORE IN AN AIRTIGHT CONTAINER IN A COOL PLACE.
   
7. MAKES 5 DOZEN COOKIES