FUDGE PUDDLES

Fudge Puddles image

These are really yummy cookies. Like a peanut butter cookie with a pool of fudge. Just great.

Provided by Pat Sorrell

Categories Cookies

Number Of Ingredients 15

Ingredients

1/2 c butter or margarine, softened
1/2 c creamy peanut butter
1/2 c granulated sugar
1/2 c firmly packed brown sugar
1 large (1) large egg
1/2 tsp vanilla extract
1-1/4 c all-purpose flour
3/4 tsp baking soda
1 1/2 tsp salt
2 Tbsp chopped peanuts (for topping)
INGREDIENTS FOR FUDGE FILLING
1 c milk chocolate morsels
1 c semi-sweet chocolate morsels
1 can(s) sweetened condensed milk (14oz.)
1 tsp vanilla extract

Steps:

1. Directions for making cookie: Beat butter and peanut butter at medium speed with an electric mixer until creamy; gradually add sugars, beating well. Add egg and vanilla, mixing well. Combine flour, baking soda, and salt; add to butter mixture, mixing well. Cover and refrigerate 1 hour. After 1 hour, remove from refrigerator and roll dough into 48 (1") balls. Place in lightly greased miniature (1-3/4") muffin pans and using your thumb make an indentation in the dough (this holds the fudge!). Bake at 325 degrees for 12-14 minutes or until lightly browned. Cool in pans on wire racks for 5 minutes. Carefully remove the cookies to wire racks to cool completely. (I used a small offset spatula to help tease the cookie out of the tin and it worked great as long as I allowed a few minutes to cool down before removing.) Spoon warm fudge filling into a heavy-duty, zip-top plastic bag; squeeze bag, piping a small amount of filling into center of each cookie. Sprinkle cookies with chopped peanuts. Cool. Filled cookies may be frozen up to 8 months. Yield: 4 dozen.
2. Directions for making fudge filling: Combine chocolate morsels, condensed milk and vanilla in a heavy saucepan; cook over low heat, stirring often, until morsels melt. Yield 2 cups. NOTE: Remaining fudge filling can be reheated over low heat and served with pound cake. Or stored in a jar in the refrigerator for a cook's snack!!! Helpful comments: Cookie is very fragile just out of the oven. I left in oven an additional 2-3 minutes until lightly browned. Left in pan until almost cool. I had a very small baby spoon to fill with fudge. Serve to your favorite people and enjoy! Pat