Fudge Puddle Cookies - Recipe

It has been really cold here in Houston and that "I just want to stay home and bake" feeling has bitten me! So I wanted to try a new recipe and it was a success, judging by my kids faces.

The recipe is below, mix the dough and then put it in the fridge for about an hour.

Next, I took my smallest cookie scoop and dropped scoopfuls into my mini muffin pans. It was easier and faster than rolling them into balls by hand!

Then as soon as they came out of the oven I used the wooden handle of a ( can't think of the name of the tool, Mom help!) and pushed in the middle of the cookies to make a little well.

Aren't they cute?

Next, I made the fudge and had the girls help me fill the cookies.

Oh My Goodness! They are good!

They are so pretty all stacked together. Almost too pretty to eat... almost.

Fudge Puddle Cookies!

Ingredients

• 1/2 cup butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt
•  
• 1 cup milk chocolate chips
• 1 cup semi-sweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon vanilla extract
• 3/4 cup pecan halves

Directions

1. Preheat oven to 325 degrees F (165 degrees C).
2. Sift together flour, baking soda and salt.
3. Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin.
4. For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.
5. Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller. Cool in pan for 5 minutes. Then carefully remove to wire racks. Using a measuring cup fill each shell with the chocolate mixture. Top with a pecan half.