Peanut Butter Fudge Puddles

So I’m still slowly getting through all these posts from Thanksgiving break.  And I better get these last few up quick before I head home for Christmas and go into an even crazier baking frenzy!

So friends, I bring you peanut butter fudge puddles.  I had been drooling over these for weeks leading up to the break, so I knew I had to make them when I went home.  I baked them the night before heading back to school to bring back as a treat at a rehearsal on Sunday night. They were pretty darn delicious.

I didn’t have my mini muffin pan on hand, so I had to improvise.  I had this mold pan for candies/tea cakes that had little flowers and such, so I just spooned the dough in that, and they actually came out quite nice! I also made flat cookies, which worked out well but couldn’t hold as much filling!!

Peanut Butter Fudge Puddles
Adapted from Vanilla Sugar

Cookie Crust:
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 egg
1/2 ts vanilla extract
1-1/4 cup all-purpose flour
3/4 ts baking soda
1/2 ts salt

In a large mixer bowl, combine butter, peanut butter, and both sugars. Beat in egg and vanilla.
In a separate bowl, mix the flour, baking soda, and salt. Gradually add the dry to the wet mixtures.
Chill in the fridge for at least one hour. Remove from fridge and form into 1″ balls. Grease a mini-muffin pan and add 1 ball to each muffin cup. Bake in a 325 degree oven for about 15 minutes or until very lightly browned. Remove from oven and make an indentation in the center of each ball, big enough to fill the middles with the fudge filling. Let them cool in the pan for at least 5 minutes and then move to a cooling rack.

1 cup semi-sweet chocolate chips
1 cup butterscotch chips (I used milk chocolate)
1-14 oz. can sweetened condensed milk
1 ts vanilla

In a microwave safe bowl combine all of the ingredients. Microwave for 1 minute, stir well. If there are still unmelted chips, continue to melt in microwave for 15 second increments until all smooth. I used a double boiler and just stirred the ingredients over heat until smooth.
Immediately start filling the cookie cups with the filling. It will start to harden just a bit as you do it, so make sure to give it a good stir once in awhile. Sprinkle with the nuts or just leave plain. Let set for an hour or so.


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