Fudge Puddles (cookies)

1/2 cup butter soflened
1/2 cup sugar
1 egg
1 1/4 cups flour
1/2 tsp salt
1/2 cup creamy peanut butter
1/2 cup packed ligh brown sugar
1/2 tsp vanilla
3/4 tsp baking soda

Fudge Filing
1 cup (6 oz] milk chocolate chips
1 cup (6 oz] semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 tsp vanilla
pecan halves

In a mixing bowl, cream butter, peanut butter and sugars; add egg and vanilla. Sift together flour, baking soda and salt; add to cream mire. Mix well. Shape into 48 balls, 1 inch each. Place in mini muffin tins. Bake at 325 for 14-16 minutes or until lightly brown. Remove from oven and immediately make wells in the center of each using a melon baller. Cool in pan for 5 minutes. Then careflilly remove to wire racks.

For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well. Using a measuring cup fill each shell with the chocolate mixture. Top with a pecan halve. Makes 4 dozen.

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