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
