| Fudge Puddles |
| 1/2 cup butter softened 1/2 cup creamy peanut butter 1/2 cup sugar 1/2 cup firmly packed brown sugar 1 large egg 1/2 tsp vanilla extract 1 1/4 cup all purpose flour 3/4 tsp baking soda 1/2 tsp salt Fudge Filling 2 tbs chooped peanuts 1 cup milk chocolate morsels 1 cup semisweet chocolate morsels 1 (14 ounce) can sweetened condensed milk 1 tsp vanilla extract (Filling) Combine chocolate morsels, condensed milk, and vanilla in a heavy saucepan; cook over low heat, stirring often, until morsels melt. (Cookie) Beat butter and peanut butter at medium speed until creamy; gradually add sugars, beating well. Add egg and vanilla, mixing well. Combine flour, baking soda and salt; add to butter mixture, mixing well. Cover and refrigerate 1 hour. Roll into 48 1 inch balls. Place in lightly greased miniature muffin pans. Bake at 325 for 12 - 14 minutes or until lightly browned. Cool in pans on wire rack for 5 minutes. Carefully remove the cookies to onto the wire racks to cool completely. Spoon warm fudge filling into heavy duty, zip top plastic bag; seal. Snip a tiny hole in the corner of the bag; squeeze bag, piping a small amount of filling into center of each cookie. Sprinkle with chopped peanuts. Cool |