Good Food Every Day

Peanut Butter Fudge Puddle Cookies
Yield: Makes 40 cookies

Ingredients:

For the Cookies:
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup packed light brown sugar
1 large egg
1/2 tsp vanilla extract
1-1/4 cups all-purpose flour
3/4 tsp baking soda
1/2 tsp salt

For the Fudge Filling:
1 cup milk chocolate chips
1 cup semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 tsp vanilla extract

Directions:

Make the cookies: 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 dough into 1-in. balls. Place in greased mini-muffin cups. Bake 14 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. (*Note: my cookies sunk enough on their own that I skipped this step). Cool in pans 5 minutes. Remove to wire racks to cool completely.

Make the filling: In a microwave, melt chocolate chips in 30 second increments at 50% power; stir until smooth. Stir in condensed milk and vanilla until smooth. Fill each cookie with filling. Store leftover filling in the refrigerator (It's delicious when reheated and served over ice cream!)