"No man in the world has more courage than the man who can stop after eating one peanut."--Channing Pollock

Fudge Puddles Recipe

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This recipe for Fudge Puddles, by , is from Kimberly's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Barb George

Category:
Category:

Ingredients:  
Ingredients:  
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup brown sugar, packed
1 egg
1/2 teaspoon vanilla
1 1/4 cups all purpose flour, sifted
3/4 teaspoon baking soda

Filling
1 cup milk choc. chips
1 cup semi sweet choc chips
1 (14oz) can sweetened condensed milk

Directions:
Directions:
Pre heat oven to 325 degrees

Sift flour, baking soda and set aside.
Cream butter, peanut butter & granulated & brown sugars.
Mix in egg & vanilla.
Stir the flour mixture into creamed mixture.
Shape the dough into 48 one inch balls. Place each ball in one compartment of mini muffin tin.

Bake for 10 - 12 mins. or until lightly browned. Remove from oven and immediately make wells in the center of each cookie with a mellon baller. I use a small Pampered Chef cookie scoop. Cool in pan 5 mins. then remove to wire rack. Fill each shell with choc. filling mixture.

Filling
Put choc chips and condensed milk in double boiler over simmering water. Stir until melted. Fill each cookie with the choc mixture.

Number Of Servings:
Number Of Servings:
48 cookies
Personal Notes:
Personal Notes:
Yummy cookies! Please make sure your butter is only softened not MELTED. The cookies get very hard when melted butter is used.

 

 

 

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