Fudge Puddles

Recipe by MARIA MAC
READY IN: 36mins
YIELD: 48 cookies
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Preheat oven to 325.
  • Sift together flour, baking soda and salt. Set aside.
  • Cream butter, peanut butter white sugar and brown sugars until fluffy.
  • Mix in egg and 1/2 tsp vanilla.
  • Stir in flour mixture into creamed mixture.
  • Shape dough into 48 balls, 1 inch each.
  • Place each ball in one compartment of a mini muffin tin.
  • Bake for 14-16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller.
  • Cool in pan for 5 minutes.
  • Then carefully remove to wire racks.
  • Using a measuring cup fill each shell with the chocolate mixture. Top with a pecan half.
  • For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.
  • **I also melt white chocolate and drizzle over the completed cookie cups for a finishing touch.
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