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.
"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.
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.
Search
HOME APPETIZERS BREADS COOKIES DESSERTS MAIN DISHES SIDES FAMILY TREES HOLIDAYS & CRAFTS MISC