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Fudge Puddles

Fudge Puddles
I was inspired to make these cookies last year when we stopped for a snack while Christmas shopping. I changed a few things when I got home, and my Fudge Puddles became a favorite with my husband's family. —Kimarie Maassen, Avoca, Iowa
24 ServingsPrep: 25 min. + chilling Bake: 20 min./batch + cooling

Ingredients

  • 1/2 cup butter, 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
  • FUDGE FILLING:
  • 1 cup milk chocolate chips
  • 1 cup (6 ounces) semisweet chocolate chips
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • Chopped peanuts

Directions

  • In a large bowl, cream the butter, peanut butter and sugars. Beat in
  • egg and vanilla. Combine the flour, baking soda and salt; gradually
  • add to creamed mixture and mix well. Chill for 1 hour.
  • Shape into 48 balls, 1 in. each. Place in lightly greased mini-muffin
  • tins. Bake at 325° for 14-16 minutes or until lightly browned.
  • Using the end of a wooden spoon handle, make a 3/8- to 1/2-in.-deep
  • indentation in the center of each. Cool in pans for 5 minutes before
  • removing to wire racks to cool completely.
  • For filling, in a microwave, melt chocolate chips; stir in milk and
© Taste of Home 2013

2 of 2

Fudge Puddles (continued)

Directions (continued)

  • vanilla until smooth. Fill each shell with filling. Sprinkle with
  • peanuts. (Leftover filling can be stored in the refrigerator and
  • served warm over ice cream.) Yield: 4 dozen.
Nutrition Facts: 1 serving (2 each) equals 248 calories, 12 g fat (6 g saturated fat), 26 mg cholesterol, 184 mg sodium, 32 g carbohydrate, 1 g fiber, 4 g protein.
© Taste of Home 2013