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Fudge Puddles Recipe

Fudge Puddles Recipe photo by Taste of Home

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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

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Fudge Puddles Recipe

Prep: 25 min. + chilling Bake: 20 min./batch + cooling

Yield: 24 Servings

25 20 45

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 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.

Nutritional 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.

Originally published as Fudge Puddles in Country Woman November/December 1992, p29

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Fudge Puddles

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(11-20) of 43 reviews

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Reviewed on Feb. 12, 2010 by gavingrma_OH

I could not find my mini muffin pan so I just made these as thumbprints and filled after baking. I also only used dark chocolate chips instead of both chips - delicious.

Reviewed on Jan. 06, 2010 by kareneh

Easy to make, taste great. Like a Reeses Pieces.

Reviewed on Jan. 01, 2010 by nelldar09

These are a hit a pot-lucks and bake sales. You can also use any left over fudge as topping for ice cream.

Reviewed on Dec. 14, 2009 by ecms_1957

These are very good!! Made them for an open house that I hosted and they were a big hit. I didn't have time to make the cookied dough, so I used packaged peanut butter cookie mix. Also, I made the cookie part ahead of time and froze them until I needed to fill them. Very good!!!!!!

Reviewed on Jun. 01, 2009 by patcat9

SuzC, I would love to have your recipe for the cheesecake/sugar cookie dough version of this. Sounds yummy! Would you please share your recipe? Thanks!

PatCat9

Reviewed on Mar. 09, 2009 by 5hungrykids

I made these for a church social recently and they were a big hit. Very delicious, but somewhat time consuming. These do make a pretty presentation. The peanut butter cookie part was nice and soft, not hard and crunchy. Just perfect. Thank you for this wonderful recipe.

Reviewed on Jan. 13, 2009 by sinatra30

I used chopped walnuts instead of peanuts. YUMMY!

Reviewed on Jan. 13, 2009 by sinatra30

I made these and they turned out great. I put the melted chocolate in a sandwich bag and cut the corner to fill the cups.

Reviewed on Dec. 27, 2008 by dragonflylady116

They look absolutely delicious and I'm really looking forward to making them!!

Reviewed on Dec. 27, 2008 by dragonflylady116

I love checking out new recipes for anything chocolate!It doesn't matter what it is..

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