Fudge puddles

Fudge puddles

Ingredients/Components

• sugar - 1/2 c
• vanilla - 1 tsp
• packed brown sugar - 1/2 c
• vanilla extract - 1/2 tsp
• salt - 1/2 tsp
• flour
• semi-sweet chocolate chips - 1 c
• baking soda - 3/4 tsp
• egg - 1 item
• milk chocolate chips
• peanut butter - 1/2 c
• butter or oleo - 1/2 c
• can Eagle Brand milk - 1 item
• chopped peanuts if desired - 1 item

How to make fudge puddles:

Filling:1 c. milk chocolate chips1 c. semi-sweet chocolate chips1 can Eagle Brand milk1 tsp. vanilla chopped peanuts (if desired) In a mixing bowl, cream the butter, peanut butter and sugars. Add egg and vanilla. Stir together flour, baking soda and salt. Add to creamed mixture. Mix well. Chill for 1 hour.

Shape into 48 (1-inch) balls and place into lightly greased muffin pans. Bake at 325° 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 melon baller. Cool in pans for 5 minutes, then carefully remove to wire rack.

Filling: Melt chocolate chips in a double boiler over simmering water. Stir in milk and vanilla. Mix well, then fill each shell with filling. Sprinkle with peanuts, if desired. Yields 4 dozen.

Recipe categories: Desserts, Cookie and brownie, Hand Formed cookies.