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Fudge Puddles Recipe

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This recipe for Fudge Puddles, by , is from The Brandt/Awsumb Family Reunion Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Lois Swanson
Added: Sunday, March 8, 2009


1/2 c. Butter or margarine, softened
1/2 c. Creamy Peanut Butter
1/2 c. White Sugar
1/2 c. Light Brown Sugar
1 Egg
1/2 tsp. Vanilla extract
1 1/4 c. Flour
3/4 tsp. Baking Soda
1/2 tsp. Salt

Filling ingredients:
1 c. Milk Chocolate Chips
1 c. Semisweet Chocolate Chips
1 can (14 ounces) Sweetened Condensed Milk
1 tsp. Vanilla Extract

Chopped Peanuts.

In a mixing bowl, cream butter, peanut butter and sugars; add egg and vanilla. Stir together flour, baking soda and salt; add to creamed mixture. Mix well. Chill for 1 hour. Shape into 48 small balls, 1 in. each. Place in lightly greased mini-muffin tins.

Bake at 325 for 14-16 minutes or until lightly browned. Remove from oven and immediately make "wells" in the center of each by lightly pressing with a melon baller. Cool in pans for 5 minutes, then carefully remove to wire racks.

For filling, melt chocolate chips in a double boiler over simmering water. Stir in milk and vanilla; mix well. Using a small pitcher or pastry bag, fill each shell with filling. Sprinkle with chopped peanuts.

Number Of Servings:
Number Of Servings:
4 dozen cookies




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