Fudge Puddles

I made these Fudge Puddles on a lazy Saturday afternoon a couple of weeks ago.  I thought we could have them with our Super Bowl spread but it didn't work out.  The reason it didn't work out, is that they didn't last that long.  Nope, they were gone by Sunday afternoon.

Fudge Puddles

Cookie Crust Recipe:

1/2 c. butter, softened

1/2 c. creamy peanut butter

1/2 c. sugar

1/2 c. brown sugar, packed

1 egg

1/2 tsp. vanilla extract

1 1/4 c. all purpose flour

3/4 tsp. baking soda

1/2 tsp. salt

In a large mixing bowl, combine butter, peanut butter, and sugars.  Beat in eggs and vanilla.  Next, in a separate bowl, mix the flour, baking soda, and salt.  Gradually add the flour mixture to the creamy mixture.  Chill dough in the fridge for 1 hour or the freezer for 15 minutes.  Remove from fridge and form into 1-inch balls (you may use a small melon scoop to make it easier to get them to be uniform in size).  Grease a mini muffin pan and drop 1 ball in each cup (you should end up with 48 balls).  Bake in a 325* oven for15 minutes or until very lightly browned.  Remove from the oven and make an indentation in the center of each ball to form a cup.  Let them cool in the pan for 5 minutes, then transfer them to a cooling rack.  

When your cookies are finished baking, it is time to make the fudge filling mixture.

Fudge Filling Recipe:

1 c. semi-sweet chocolate chips

1 c. milk chocolate or butterscotch chips

14 oz. can of sweetened, condensed milk

1 tsp. vanilla

chopped nuts or sprinkles (optional)

In a microwave-safe bowl or saucepan, combine all ingredients except nuts or sprinkles.  Microwave for 1 minute.  Stir well.  If there are still unmelted chips, continue to microwave for 15 seconds at a time, stirring well each time you remove it from the microwave.  Be careful to not over-cook. 

Spoon mixture into cookie cups...OR...place filling mixture in a pastry bag and pipe it in!  This is what I did, and it worked great!

Source: Mommy's Kitchen or allrecipes.com