*I changed my filling mixture up just a tad from the original recipe. Tina's recipe called for chocolate chips and butterscotch chips. However, I used chocolate and peanut butter chips since we are not big fans of butterscotch.
Tina's Fudge Puddles
1/2 c. butter, softened
1/2 c. creamy peanut butter
1/2 c. sugar
1/2 c. packed brown sugar
1 /2 t. vanilla extract
1 - egg
1-1/4 c. all-purpose flour
3/4 t. baking soda
1/2 t. salt
Preheat oven to 325* Grease a mini muffin pan and set aside.
In a large mixing bowl, combine butter, peanut butter, and both sugars until blended well. Beat in egg and vanilla & cream well.
In a separate bowl, mix the flour, baking soda, and salt. Gradually add flour mixture to the creamed mixture.
Cover dough and chill in the icebox for at least an hour.
Remove chilled dough & form into 1" balls and place into each muffin cup.
Place in oven and bake for about 15 minutes or until very lightly browned. Remove from oven and quickly make an indentation in the center of each ball to form a "cup." Allow to cool in the pan for at least 5 minutes before transferring to a wire cooling rack.
2 c. chocolate & peanut butter chips (mixed)
1-14 oz. can sweetened condensed milk
1 t. vanilla
chopped nuts or sprinkles (optional)
In a microwave safe bowl or saucepan, combine all of the ingredients except the nuts/sprinkles. Microwave for 1 minutes. Stir well. If there are still un-melted chips, continue to melt in microwave in 15 second increments until all smooth.
Once all cookie cups have been baked, begin filling with the warm, melted filling. You will need to work quickly on this step as filling will begin to cool and harden. Filling will "set up" as it cools.
Click HERE for printable recipe
Original recipe source: Mommy's Kitchen