Fudge Puddles Recipes

Steps:

• In a large bowl, cream butter, peanut butter and sugars until blended. Beat in egg and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., Preheat oven to 325°. Shape into forty-eight 1-in. balls. Place in greased mini-muffin cups. Bake 14-16 minutes or until light brown. Immediately press a 1/2-in.-deep indentation in center of each cookie with the end of a wooden spoon handle. Cool in pans 5 minutes. Remove to wire racks to cool completely., For filling, in a microwave, melt chocolate chips; stir until smooth. Whisk in milk and vanilla until smooth. Fill each cookie with filling; sprinkle with peanuts. (If desired, refrigerate remaining filling; serve warm with ice cream.)

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Sift together flour, baking soda and salt.
• Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin.
• For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.
• 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. Cool in pan for 5 minutes. Then carefully remove to wire racks. Using a measuring cup fill each shell with the chocolate mixture. Top with a pecan half.

Steps:

• Preheat oven to 325.
• Sift together flour, baking soda and salt. Set aside.
• Cream butter, peanut butter white sugar and brown sugars until fluffy.
• Mix in egg and 1/2 tsp vanilla.
• Stir in flour mixture into creamed mixture.
• Shape dough into 48 balls, 1 inch each.
• Place each ball in 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.
• Cool in pan for 5 minutes.
• Then carefully remove to wire racks.
• Using a measuring cup fill each shell with the chocolate mixture. Top with a pecan half.
• For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.
• **I also melt white chocolate and drizzle over the completed cookie cups for a finishing touch.

Steps:

• 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.