Fudge Puddles Recipes

Steps:

• In a large bowl, cream butter, peanut butter and sugars until blended. Beat in egg and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., Preheat oven to 325°. Shape into forty-eight 1-in. balls. Place in greased mini-muffin cups. Bake 14-16 minutes or until light brown. Immediately press a 1/2-in.-deep indentation in center of each cookie with the end of a wooden spoon handle. Cool in pans 5 minutes. Remove to wire racks to cool completely., For filling, in a microwave, melt chocolate chips; stir until smooth. Whisk in milk and vanilla until smooth. Fill each cookie with filling; sprinkle with peanuts. (If desired, refrigerate remaining filling; serve warm with ice cream.)

Steps:

• Pastry Shells:.
• In a mixing bowl, cream butter, peanut butter and sugars.
• Add eggs and 1 teaspoon vanilla.
• Stir together the flour, baking soda and salt, adding this to the creamed mixture.
• Mix well.
• Chill for 1 hour.
• Preheat oven to 325°F.
• Lightly grease mini-muffin pans.
• Shape batter into 1-inch balls and place balls in lightly greased mini-muffin tins.
• Bake for 14 to 16 minutes or until lightly browned.
• Remove from oven and immediately make "wells" in the center of each by lightly pressing with a small teaspoon.
• Cool in pans for 5 minutes, then carefully remove to wire racks.
• Filling:.
• Melt chocolate chips in a double boiler over simmering water. Stir in condensed milk and remaining 1 teaspoon vanilla; mix well.
• Using a small pitcher or pastry bag, fill each shell with filling.
• Store in an airtight container in a cool place. Makes 8 dozen cookies.

Steps:

• Preheat oven to 325.
• Sift together flour, baking soda and salt. Set aside.
• Cream butter, peanut butter white sugar and brown sugars until fluffy.
• Mix in egg and 1/2 tsp vanilla.
• Stir in flour mixture into creamed mixture.
• Shape dough into 48 balls, 1 inch each.
• Place each ball in one compartment of a mini muffin tin.
• Bake for 14-16 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.
• For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.
• **I also melt white chocolate and drizzle over the completed cookie cups for a finishing touch.

Steps:

• Preheat oven to 325 degrees F (165 degrees C).
• Sift together flour, baking soda and salt.
• 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.
• For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.
• 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.

Steps:

• 1. In large bowl,cream the butter,peanut butter and sugars. Beat in egg and vanilla. Combine the flour, baking soda and salt. Gradually add the creamed mixture. Chill for 1 hour.
• 2. Shape into balls. 1-inch each,. Place balls in lightly greased mini-muffin tins. Bake at 325 degrees for 14-16 minutes or until lighty browned. As soon as you take out of oven,using the end of a wooden spoon handle. Make a 3/8-to 1/2 inch deep indentation in the center of each ball. cool in pans for 5 minutes before taking out of pans.then cool completly on wire rack.
• 3. FILLING: in microwave or small saucepan,melt chocolate chips. Stir in the milk and vanilla until smooth. Fill each shell with cohocolate filling. Sprinkle with nuts if you want. If you have chocolate filling left you can keep it and warm up and serve over ice cream.

Steps:

• 1. preheat oven to 325 degrees
• 2. sift together the flour, baking soda and salt
• 3. cream butter,peanut butter, white and brown sugars. mix in egg and 1/2 teaspoon of vanilla. stir the flour mixture into the creamed mixture. shape the dough into 48 balls, 1 inch each. place each ball into one compartment of a mini muffin tin.
• 4. bake for 14-16 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 well with the chocolate mixture. Top with pecan half, or walnut or sprinkle with decoration sprinkles if desired.
• 5. for the filling put chocolate chips in a double boiler over simmering water stir in milk and vanilla and mix well till chips are melted.
• 6. ............I use the microwave instead of a double boiler, Just mix everything together and heat at one minute increments stir until smooth. also there is no need to grease the tins, I have never had these stick to the pan. The dough is a little sticky, the balls do not have to be perfectly shaped, they shape during baking.