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Peanut Butter Fudge Puddles



From the kitchen of Stephanie Knewasser



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A peanut butter cookie is baked in a mini muffin tin then filled with a spoonful of homemade fudge. For holidays add sprinkles.



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





Comments



Don't have a double boiler?
Do this.



The baked cookies.
The dough expands to fill the tin.



Use a measuring spoon to make an indent in each cookie.







familyrecipesandmore.com



This is a collection of my family's favorite recipes.
It's a way for us to stay connected to one another and our past.
Thanks for visiting.
stephanie@familyrecipesandmore.com