Cream:
1/4 c butter, softened
1/4 c crisco
Add:
1/2 c sugar
1/2 c brown sugar
1 egg
1/2 c creamy peanut butter
1 tsp vanilla
Add:
1 1/3 c flour
3/4 tsp baking soda
1/2 tsp salt
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.
Cool 5 minutes before removing from pan.
This will 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):
sprinkles or chopped nuts   

Makes 35 cookies
From the kitchen of Stephanie Knewasser.  A peanut
butter cookie is baked in a mini muffin tin then filled with
a spoonful of homemade fudge.  For holidays add
sprinkles.  Try
Chocolate Chip Fudge Puddles too.
"Be Fearlessly Kind."
peanut butter fudge puddles
The baked cookies.  
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.
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