Chocolate Chip Fudge Puddles

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.

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? 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.