FUDGE PUDDLES

Fudge Puddles image

Provided by MARIA MAC

Categories Dessert

Time 36m

Yield 48 cookies

Number Of Ingredients 14

1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup white sugar
1/2 cup packed 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
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
3/4 cup pecan halves

Steps:

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.