MUD PUDDLES

Mud Puddles image

I love these cookies. It's hard to stop eating them so make a double batch. They make impressive gifts as well. If you have any filling left over, you can refrigerate and use it warmed up over ice cream.

Provided by Karen From Colorado

Categories Dessert

Time 45m

Yield 48 cookies

Number Of Ingredients 14

Ingredients

1/2 cup butter or 1/2 cup margarine, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed light 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
chopped peanuts

Steps:

Cream butter, peanut butter and sugars together.
Add egg and vanilla.
In a separate bowl, stir together flour, baking soda and salt.
Add flour mixture to butter mixture.
Mix well.
chill for 1 hour.
shape into 1 inch balls.
Place in lightly greased mini muffin tins.
Bake in 325 degree oven for 14-16 minutes until lightly browned.
Remove from oven and immediately make wells in the center using a melon baller, pressing lightly.
Cool in pans for about 5 minutes before removing to wire racks for further cooling.
For Filling---------------------.
Melt chocolate chips in a double boiler.
Stir in milk and vanilla.
Mix well.
Carefully fill wells in cookies using a spoon or a small pitcher or pastry bag.
Sprinkle with chopped peanuts.

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