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Fudge Puddles Recipe

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This recipe for Fudge Puddles, by , is from Johnson Family Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Contributor:  
Contributor:  
Cassie Murphy

Category:
Category:

Ingredients:  
Ingredients:  
COOKIE CUP
1/2 c. butter, softened
1/2 c. creamy peanut butter
1/2 c. white sugar
1/2 c. packed brown sugar
1 egg
1/2 tsp. vanilla extract
1 1/4 c. all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt

FUDGE FILLING
1 c. milk chocolate chips
1 c. semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla extract

Directions:
Directions:
1. Preheat oven to 325 degrees F.
2. Sift together flour, baking soda, and salt.
3. Cream butter, peanut butter, and white and brown sugars. Mix in egg and vanilla. Stir the flour mixture into the creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin.
4. Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller or muddler. Cool in pan for 5 minutes, then carefully remove to wire racks.
5. For filling, put chocolate chips in a double boiler over simmering water. (I use the microwave). Stir in milk and vanilla, mix well. (The mixture will harden very quickly once the milk and vanilla are added, be ready with a hand mixer and work quickly!) Fill a gallon Ziploc bag with the filling, cut a corner and fill each cookie cup.

Number Of Servings:
Number Of Servings:
48
Preparation Time:
Preparation Time:
40 min.
Personal Notes:
Personal Notes:
We look forward to getting these treats from Carol Steenerson each year at Christmastime.

 

 

 

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