Fudge Puddles Recipe
Fudge Puddles Recipe photo by Taste of Home

Fudge Puddles Recipe

Publisher Photo
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
TOTAL TIME: Prep: 25 min. + chilling Bake: 20 min./batch + cooling
MAKES:24 servings
TOTAL TIME: Prep: 25 min. + chilling Bake: 20 min./batch + cooling
MAKES: 24 servings

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 McCormick® Pure 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 McCormick® Pure Vanilla Extract
  • Chopped peanuts

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.

Directions

  1. 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.
  2. 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.
  3. 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.
Originally published as Fudge Puddles in Country Woman November/December 1992, p29

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.

Reviews for Fudge Puddles

AVERAGE RATING
   (41)
RATING DISTRIBUTION
5 Star
 (38)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Nov. 15, 2014

"A blessing of a find! This was such an easy cookie to make & it tastes great. I used my 1" hand-held fruit scoop to make the balls, then I used my cookie press gun with a large icing tip to fill the cookies. Alot easier & neater than using the sandwich bag with the tip cut off. I doubled the batch to use up the extra filling, but I also cut up some of my left-over Halloween snicker bars, then put the filling on top. I also still had some left-over filling, so I guess I'll make 1 more batch. Tasted so-o good."

MY REVIEW
Reviewed Dec. 10, 2013

"These are a very easy, tasty treat. A good addition to a Christmas Cookie list. You may decorate these with M & M's, nuts, any festive holiday treat can be added to the top of the fudge. A great cookie for a beginner who wants a cute cookie."

MY REVIEW
Reviewed Jan. 30, 2013

"MMMMM, just like I remembered them..... made them today after not having them for 5 years or something!"

MY REVIEW
Reviewed Jan. 29, 2013

"A Family favorite"

MY REVIEW
Reviewed Jun. 11, 2012

"I made these for my kids every Christmas from the time they came out. We have always loved them!"

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