Fudge Puddles

• Vegetarian

• Refrigerated

  • 1 Egg, medium

• Condiments

  • 1/2 cup Peanut butter, creamy

• Baking & Spices

  • 1 1/4 cup All-purpose flour
  • 3/4 tsp Baking soda
  • 1/2 cup Brown sugar
  • 1 cup Milk chocolate chips
  • 1/2 tsp Salt
  • 1 cup Semi-sweet chocolate chips
  • 1 1/2 tsp Vanilla
  • 1/2 cup White sugar

• Dairy

  • 1/2 cup Butter
  • 1 can(s Condensed milk, sweetened

Found on amandascookin.com

Description

Ingredients

• 1/2 c butter, softened
• 1/2 c creamy peanut butter
• 1/2 c white sugar
• 1/2 c brown sugar
• 1 medium egg
• 1/2 tsp vanilla extract
• 1 1/4 c all purpose flour
• 3/4 tsp baking soda
• 1/2 tsp salt
• 1 c milk chocolate chips
• 1 c semi-sweet chocolate chips
• 1 can(s) (14 oz) sweetened condensed milk
• 1 tsp vanilla extract

Directions

• Preheat oven to 325 degrees
• Sift together the flour, baking soda and salt
• Cream butter,peanut butter, white and brown sugars.
• Mix in egg and 1/2 teaspoon of vanilla.
• Stir the flour mixture into the creamed mixture.
• Shape the dough into 48 balls, 1 inch each. place each ball into one compartment of a mini muffin tin.
• Bake for 14-16 minutes or until lightly browned.
• Remove from oven and immediately make wells in the center of each using a melon baller (I used an oven thermometer).
• Cool in pan for 5 minutes then carefully remove to wire racks.
• Place chocolate chips in a double boiler over simmering water stir in milk and vanilla and mix well till chips are melted.
• You can use the microwave if you prefer, cook in 30 second increments until melted.
• Using a measuring cup fill each cookie well with the chocolate mixture.