Prep 2 mins
Cook 11 mins
This is a quick recipe from "Better Homes and Gardens Christmas Cookies Special Publication 2000". I've made it a million times and my family thinks it takes alot of work to make them. SHHHHH!! I usually double the filling recipe and I pipe it into the tarts with my pastry bag (star tip) to make them look even more elegant. I also make them in advance and freeze them.
- nonstick cooking spray
- 9 ounces packagesrefrigerated peanut butter cookie dough
- 1⁄2 cup semisweet chocolate piece
- 1⁄4 cup sweetened condensed milk
- Spray 24 1 3/4 inch muffin cups with cooking spray; set aside.
- For tart shells, cut cookie dough into six equal pieces.
- Cut each piece into four equal slices.
- Place each slice of dough in a prepared cup.
- Bake in a 350 degree oven for 9 minutes or till edges are lightly browned and dough is slightly firm by not set.
- Remove tart shells from oven.
- Gently press a shallow indentation in each tart shell with the back of a round 1/2 teaspoon measuring spoon.
- Bake 2 minutes more or till the edges of tart shells are firm and light golden.
- Let tart shells cool in cups on a wire rack for 15 minutes.
- Carefully remove tart shells from cups.
- Cool completely on wire racks.
- For filling, combine chocolate pieces and sweetened condensed milk in a small saucepan.
- Cook and stir over medium heat till chocolate is melted.
- (WATCH CAREFULLY) Spoon a slightly teaspoon of filling into each cooled tart shell.
- Cool, allowing filling to set.
These were so easy to make. I did double the fudge part because my cookie dough was 15 ounces or so. They did look like I had spent so much more time than I did.
I made these for my niece's college music recital for over 125 students, parents, and guests. They were well received with comments like "These are so good!" and "I would love to learn how to make these. Do you know who made them so I can get the recipe?" I was happy to give her the recipe! The tray was just about empty, so they were definately a BIG HIT. I will surely be making these again. Thanks so much for a quick, simple and delicious cookie.
I've made these many, many times for my boyfriend's boss, who thinks I spend hours in the kitchen making them. I, too, double the filling and make deep indentations. This year they are making a surprise entry in our company's annual cookie exchange,