Peanut Butter Fudge Puddles

Peanut Butter Fudge Puddles -- love!

Cook time:  14 mins

Total time:  14 mins

Serves: 4 dozen

Peanut Butter Fudge Puddles are the perfect cookie for Christmas or any holiday cookie tray. I make these for dessert all year 'round!

Ingredients

• ½ cup unsalted butter, softened
• ½ cup creamy peanut butter
• ½ cup white sugar
• ½ cup packed brown sugar
• 1 egg
• ½ teaspoon vanilla extract
• 1¼ cups all-purpose flour
• ¾ teaspoon baking soda
• ½ teaspoon salt
• 2 cups semi-sweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon vanilla extract

Instructions

1. Preheat oven to 325 degrees F.
2. Sift together flour, baking soda and salt.
3. Cream butter, peanut butter and white and brown sugars. Mix in egg and ½ teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin.
4. For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and the other ½ teaspoon of vanilla, mix well.
5. Bake for 14 to 15 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller or backside of a tablespoon.
6. Cool in pan for 5-10 minutes. Then carefully remove to wire racks. Using a measuring cup fill each well with the chocolate mixture.

Optional: top with a pecan or sprinkles for a different twist.

* Note:  If the chocolate filling gets a little thick, microwave for 10-15 seconds and it should loosen up enough for you to resume filling the cookie cups.