Recipe: Fudge Puddles

Instead of a weekend of adventures, we stayed in and baked and cooked full meals. And by full I mean they also had dessert. The recipes we used were out of a recipe book Natalie's sisters had put together for her. The fudge puddles were so good I must share. They are very similar to peanut butter cup cookies, but the fudge is so enjoyable with ice cream.

Ingredients:For cookie part: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 salt
1 1/4 cups all-purpose flour
1/2 teaspoon vanilla extract

Fudge:1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 oz) can sweetened condensed milk
1 teaspoon vanilla extract

Stir together flour, baking soda & salt. Cream butter, peanut butter, white & brown sugars. Mix in egg and 1/2 teaspoon of vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place in mini muffin tin (only about half way up).

Bake dough for 12 to 14 minutes or until lightly browned. Remove from oven & immediately make wells in center of each with a small spoon. Cool in pan for 5 minutes. Then carefully remove to wire racks. Fill each shell with chocolate fudge mixture.

For filling, put chocolate chips in a pan and heat on low until the chocolate melts & thins out. Stir in milk & vanilla as heating, mix well.

***You can also use a large muffin tin, but it will make less and it is almost too much to eat at once! We did some of each and added Tillamook ice cream, it was great!