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Fudge Puddles Recipe
Fudge Puddles Recipe photo by Taste of Home

Fudge Puddles Recipe

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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
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 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

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
   (42)
RATING DISTRIBUTION
5 Star
 (39)
4 Star
 (3)
3 Star
 (0)
2 Star
 (0)
1 Star
 (0)
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MY REVIEW
Reviewed Jan. 11, 2015

"Gave these out to friends during the holidays and got rave reviews. I grated a bit of white chocolate on the top for decoration."

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"

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