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Category: Cookies
Prep Time: Cook Time: Total Time:
1/2 cup butter, softened (no substitutes)
1/2 cup creamy peanut butter
1/2 cup sugar and packed brown sugar
1egg
1/2 tsp vanilla extract
1 1/4 cups flour
3/4 tsp baking soda
1/2 tsp salt
Fudge Filling
1 (6 oz)cup milk chocolate chips
1 (6 oz)cup semisweet chocolate chips
1 can sweetened condensed milk
1 tsp vanilla extract
Chopped peanuts
In a mixing bowl, cream butter, peanut butter and sugars; add egg and vanilla. Combine flour, baking soda and salt; add to creamed mixture. Mix well. Refrigerate for 1 hour. Shape into 48 balls, 1 inch . Place in greased miniature muffin cups. Bake at 325 for 14 16 minutes or until lightly browned.
Remove from oven and immediately make wells in the center of by lightly pressing with a melon baller. Cool in pans for 5 minutes, then carefully remove to wire racks.
For Filling: Melt chocolate chips in a double boiler. Stir in milk and vanilla; mix well. Using a measuring cup or pastry bag, fill shell. Sprinkle with peanuts. (Leftover filling can be stored in the refrigerator and served warm over ice cream). Yield: 4 dozen
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FUDGE PUDDLES
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Category: Cookies
Prep Time: Cook Time: Total Time:
1/2 cup butter, softened (no substitutes)
1/2 cup creamy peanut butter
1/2 cup sugar and packed brown sugar
1egg
1/2 tsp vanilla extract
1 1/4 cups flour
3/4 tsp baking soda
1/2 tsp salt
Fudge Filling
1 (6 oz)cup milk chocolate chips
1 (6 oz)cup semisweet chocolate chips
1 can sweetened condensed milk
1 tsp vanilla extract
Chopped peanuts
In a mixing bowl, cream butter, peanut butter and sugars; add egg and vanilla. Combine flour, baking soda and salt; add to creamed mixture. Mix well. Refrigerate for 1 hour. Shape into 48 balls, 1 inch . Place in greased miniature muffin cups. Bake at 325 for 14 16 minutes or until lightly browned.
Remove from oven and immediately make wells in the center of by lightly pressing with a melon baller. Cool in pans for 5 minutes, then carefully remove to wire racks.
For Filling: Melt chocolate chips in a double boiler. Stir in milk and vanilla; mix well. Using a measuring cup or pastry bag, fill shell. Sprinkle with peanuts. (Leftover filling can be stored in the refrigerator and served warm over ice cream). Yield: 4 dozen
Note: This recipe is part of a user's personal recipEbox. It is not part of the CDKitchen collection.
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