Cream:
1/2 c butter, softened
1/4 c crisco
Add:
1/4 c sugar
3/4 c brown sugar
1 egg
2 tsp vanilla
Add:
2 c flour
1 tsp baking soda
1/2 tsp salt
1 tsp cornstarch
Add:
1/2 c chocolate chips, chopped
Roll dough into 1" balls.
Place in ungreased mini muffin tins.

Bake @325, 12-14 min.

Remove from oven.
Use a tsp to push centers down
(they cave in naturally as they cool).
Cool 5 minutes before removing from pan.
This well help them hold their shape.
Make all the cookies before making filling.

Fudge Filling:
In a double boiler:
1 c chocolate chips (I like milk chocolate)
1/2 can sweetened condensed milk
Stir until melted & smooth.
Add:
1/2 tsp vanilla
Spoon or pipe filling into cookies.
Optional (top with):
chopped nuts   

Makes 45 cookies.
From the kitchen of Stephanie Knewasser.  A chocolate
chip cookie is baked in a mini muffin tin then filled with a
spoonful of homemade fudge.  Mmm!  Try  
Peanut
Butter Fudge Puddles too.
"Let your smile change the world
but don't let the world change your smile."
Baked. The dough
expands to fill the tin.
Use a measuring  
teaspoon to make an
indent  in each cookie.
Don't have a double boiler?  Neither do
I.  Put a small pot with an inch of water
over a low flame.  Put a Pyrex or other
heat proof bowl (it will say oven safe on
it) on top of pot.  Put chocolate & sweet.
cond. milk in bowl.  Stir until smooth.
Put chocolate chips in a mini food processor.  Pulse until small.
Drop 1 inch balls into a mini muffin tin.
Chocolate Chip Fudge Puddles
Chocolate Chip Fudge Puddles
Chocolate Chips cut in
a mini chopper.
Drop 1" balls of dough
in a mini muffin tin.
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