Fudge Puddles

READY IN: 1hr
YIELD: 8 dozen
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • Pastry Shells:
  • In a mixing bowl, cream butter, peanut butter and sugars.
  • Add eggs and 1 teaspoon vanilla.
  • Stir together the flour, baking soda and salt, adding this to the creamed mixture.
  • Mix well.
  • Chill for 1 hour.
  • Preheat oven to 325°F.
  • Lightly grease mini-muffin pans.
  • Shape batter into 1-inch balls and place balls in lightly greased mini-muffin tins.
  • Bake for 14 to 16 minutes or until lightly browned.
  • Remove from oven and immediately make "wells" in the center of each by lightly pressing with a small teaspoon.
  • Cool in pans for 5 minutes, then carefully remove to wire racks.
  • Filling:
  • Melt chocolate chips in a double boiler over simmering water. Stir in condensed milk and remaining 1 teaspoon vanilla; mix well.
  • Using a small pitcher or pastry bag, fill each shell with filling.
  • Store in an airtight container in a cool place. Makes 8 dozen cookies.
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