1/2 c butter, softened
1/4 c crisco
1/4 c sugar
3/4 c brown sugar
2 tsp vanilla
2 c flour
1 tsp baking soda
1/2 tsp salt
1 tsp cornstarch
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.
In a double boiler:
1 c chocolate chips (I like milk chocolate)
1/2 can sweetened condensed milk
Stir until melted & smooth.
1/2 tsp vanilla
Spoon or pipe filling into cookies.
Optional (top with):
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.
|"Yeah fingers! I can always count on them."
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.
Chocolate Chips cut in
a mini chopper.
Drop 1" balls of dough
in a mini muffin tin.