Saturday, 10 November 2012

Fudge Puddles

These little cups of heaven are essentially a peanut butter cookie baked in a small muffin cup and then filled with a soft smooth fudgie filling. 


1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup white sugar
1/2 cup brown sugar
1 egg
1/2 teaspoon vanilla extract
1 1/4 cup all-purpose flour
3/4 cup baking soda
1/2 teaspoon salt

1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1 can (14 oz) can sweetened condensed milk
1 teaspoon vanilla extract


Preheat oven to 325 degrees F.
Sift together flour, baking soda and salt.
Cream butter, peanut butter, white and brown sugars.  Mix in egg and 1/2 teaspoon vanilla.  Stir the 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 to 16 minutes or until lightly browned.  Cool in pan for 5 minutes.  Then carefully remove to wire racks. 
For the filling, melt chocolate chips in the microwave.  Stir in milk and vanilla, mix well. 
Using a piping bag or even a zip type bag with a small corner cut out, fill each cup with the filling. 

Makes 48 mini cups. 

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