Fudge Puddles

Submitted by Erin Lucia

1 cup softened butter
1 cup creamy peanut butter
1 cup white sugar
1 cup dark brown sugar*
2 eggs
1 1/2 tsp vanilla
2 1/2 cups flour
1 1/2 tsp baking soda
1 tsp salt
Preheat to 325.
Mix butter, peanut butter, and sugars until creamy. Mix in eggs and vanilla. In a separate, smaller bowl, mix your flour, baking soda and salt. And to peanut butter mixture. Once you’ve got your dough mixed well, roll into 1 inch balls and place in greased mini-muffin pans. Bake for 14-16 minutes or until golden brown.

Immediately press center of cookies with melon baller  and then let cookies cool for 5 minutes before removing from pan. Any less time and they’ll be too soft to transfer in one piece and any longer, they might get too hard and stick/break.

For fudge filling:

1 bag semi-sweet chocolate chips**
1 can sweetened condensed milk
1 1/2 tsp vanilla.
You can use a double boiler to melt this, but I just put them in a Pyrex bowl and microwave them for 1 minute. Stir, then microwave in 20 second increments until nice and smooth. Spoon into cookies and allow a few minutes to set.

*If you want a richer taste you can use brown sugar.

**I've seen people use milk and semi sweet chocolate chips, or butter scotch and semi sweet chips. Use what combination you like.

Finished Product