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.  
"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? 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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