New Years Resolutions 2011:

Eat more of these.





Make them for my housemates.




Send them to my boyfriend.



Take lots of pictures.



Give you the recipe so you can do all these things too.


Peanut Butter Fudge Puddles
Adapted from Vanilla Sugar

Cookie Crust:
1/2 cup butter, softened
1/2 cup  peanut butter (I used White Chocolate Peanut Butter from Saratoga Peanut Butter Company)
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 use the end of a wooden spoon to 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 milk chocolate chips
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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