Shelly's Recipe

FUDGE PUDDLES

Category: Cookies

1 cup unsalted butter, softened, creamy peanut butter, sugar and packed light brown sugar
2 eggs
2 tsp vanilla extract, divided
2 1/2 cups flour
1 1/2 tsp baking soda
1 tsp salt
1 cup milk chocolate chips and semisweet chocolate chips
1 can sweetened condensed milk

In a mixing bowl, cream butter, peanut butter and sugars; add eggs and 1 tsp vanilla. Stir together flour, baking soda and salt; add to creamed mixture. Mix well. Chill for 1 hour.

Preheat oven to 325. Lightly grease mini-muffin pans. Shape batter into 1-inch balls. Place balls in lightly greased mini-muffin tins. Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each by lightly pressing with a small tsp. Cool in pans for 5 minutes, then carefully remove to wire racks.

For filling, melt chocolate chips in a double boiler over simmering water. Stir in condensed milk and remaining 1 tsp vanilla; mix well. Using a small pitcher or pastry bag, fill each shell with filling. Store in an airtight container in a cool place. Makes 8 dozen cookies.