Peanut Butter Fudge Cups

Photo by Stephanie Knewasser

From the kitchen of Stephanie Knewasser

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: Don’t have one? See image below.

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


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