Mud Puddles

I love these cookies. It's hard to stop eating them so make a double batch. They make impressive gifts as well. If you have any filling left over, you can refrigerate and use it warmed up over ice cream.

• Ready In: 45 mins
• Yields: 48 cookies

Ingredients

• 1⁄2 cup butter or 1⁄2 cup margarine, softened
• 1⁄2 cup creamy peanut butter
• 1⁄2 cup sugar
• 1⁄2 cup  packed light brown sugar
• 1  egg
• 1⁄2 teaspoon vanilla extract
• 1 1⁄4 cups all-purpose flour
• 3⁄4 teaspoon baking soda
• 1⁄2 teaspoon salt

• Mud Filling

• 1  cup  milk chocolate chips
• 1  cup  semi-sweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 1  teaspoon vanilla extract
•  chopped peanuts

Directions

1. Cream butter, peanut butter and sugars together.
2. Add egg and vanilla.
3. In a separate bowl, stir together flour, baking soda and salt.
4. Add flour mixture to butter mixture.
5. Mix well.
6. chill for 1 hour.
7. shape into 1 inch balls.
8. Place in lightly greased mini muffin tins.
9. Bake in 325 degree oven for 14-16 minutes until lightly browned.
10. Remove from oven and immediately make wells in the center using a melon baller, pressing lightly.
11. Cool in pans for about 5 minutes before removing to wire racks for further cooling.
12. For Filling---------------------.
13. Melt chocolate chips in a double boiler.
14. Stir in milk and vanilla.
15. Mix well.
16. Carefully fill wells in cookies using a spoon or a small pitcher or pastry bag.
17. Sprinkle with chopped peanuts.