Fudge Puddles
"Yummy, mini chocolate pie cookies. Dare I say more? I did not include the 1 hours dough chilling time."
photo by Chilicat
- Ready In:
- 1hr
- Ingredients:
- 12
- Yields:
-
8 dozen
ingredients
- 1 cup unsalted butter, softened
- 1 cup creamy peanut butter
- 1 cup sugar
- 1 cup packed light brown sugar
- 2 eggs
- 2 teaspoons vanilla extract, divided
- 2 1⁄2 cups all-purpose flour
- 1 1⁄2 teaspoons baking soda
- 1 teaspoon salt
-
Filling
- 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
- 1 (14 ounce) can sweetened condensed milk
directions
-
Pastry Shells:
- In a mixing bowl, cream butter, peanut butter and sugars.
- Add eggs and 1 teaspoon vanilla.
- Stir together the flour, baking soda and salt, adding this to the creamed mixture.
- Mix well.
- Chill for 1 hour.
- Preheat oven to 325°F.
- Lightly grease mini-muffin pans.
- Shape batter into 1-inch balls and place balls in lightly greased mini-muffin tins.
- Bake for 14 to 16 minutes or until lightly browned.
- Remove from oven and immediately make "wells" in the center of each by lightly pressing with a small teaspoon.
- Cool in pans for 5 minutes, then carefully remove to wire racks.
-
Filling:
- Melt chocolate chips in a double boiler over simmering water. Stir in condensed milk and remaining 1 teaspoon vanilla; mix well.
- Using a small pitcher or pastry bag, fill each shell with filling.
- Store in an airtight container in a cool place. Makes 8 dozen cookies.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I love these. To fill the center faster without the fudge setting up, put the fudge in a icing bag to fill the holes :) -
This recipe made ALOT of cookies which was great, and everyone liked them...I am giving a 4 due to the fact that the fudge filling was hard to get in all of the cookies before it started to set up. The taste was good, and if you are much more quick than I am this would be an excellent cookie. -
These little gems are so easy to make and they look so fancy! The peanut butter in the cookie shell really comes through, making it taste almost like a cookie version of a peanut butter cup. The middles fall a bit as they cook so I didn't need to press much to make the "wells", but I used the rounded end of a small pestle which worked great. I only had time to make ONE batch of cookies this holiday season and I'm so glad I chose this one! Thanks for an awesome cookie! :)
RECIPE SUBMITTED BY
<p>Hello, <br />I am a southerner, born and raised here in the deep south. I have many interest and you could probably call me a jack of all trades, master of none! Currently I am a school bus driver, before that I was a Costumer and manager/ buyer for a Costume shop, before that I spent a few years as a graphic designer. For the past 15 years in my free time, I have studied Medieval history and hope to one day get a degree in it. <br />I have 4 wonderful kitty's who allow me to live with them If I bribe them with food. Hehe, other wise they mutiny! I love snow skiing, mountain climbing,and archeology digs,most of which are not conducive to the south, so Its a good thing I love to travel! <br />Of course I love to cook and horde recipes like they are gold, I am also a member of the Society for Creative Anachronism's (SCA), where I am a baroness, painter of manuscripts, and leader of the local group. Thus my name. <br />One of the things I like doing in the SCA is cooking period food for 300 or so of my friends, after researching recipes and redacting them to suit modern taste. I have always been interested in different cultures and food is a wonderful way to experience a taste of someone else's world. Thats when I found Recipe ZAAR, and I have been enjoying new friendships and some great food here! <br /><img src=http://i23.photobucket.com/albums/b399/susied214/projects/200_PACpic.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /> <img src=http://i23.photobucket.com/albums/b399/susied214/projects/pacbanner.jpg border=0 alt=Photo Sharing and Video Hosting at Photobucket /></p>
