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Fudge Puddles!

These are absolutely the best cookies I have ever had.  There’s just no two ways about it.  They’ve made me famous with friends and family.  Okay, not famous, but….umm….popular??  People see me coming with fudge puddles and they can’t help but smile uncontrollably.  These cookies are contagious happiness!  Make some and deliver to everyone you know!  Yesterday, my fabulous aunt had surgery and on Wednesday my wonderful uncle will, too.  Talk about an icky week!  So, because I had no way of making the surgery situation better….I did the next best thing.  Yep…fudge puddles.  I made a post-op drop-off of fudge puddles and rumor has it, they got plenty of love on the way home from the hospital!

How could anyone resist these?

I found the original recipe at allrecipes.com [1], but made a few minor changes to make the recipe a little more to my taste.  Here’s my version:

Abbie’s Fudge Puddles

1 cup softened butter
1 cup creamy peanut butter
1 cup white sugar
1 cup dark brown sugar*
2 eggs
1 1/2 tsp vanilla**
2 1/2 cups flour
1 1/2 tsp baking soda
1 tsp salt

Preheat to 325.

Mix butter, peanut butter, and sugars until creamy.  Mix in eggs and vanilla.  In a separate, smaller bowl, mix your flour, baking soda and salt.  And to peanut butter mixture.  Once you’ve got your dough mixed well, roll into 1 inch balls and place in greased mini-muffin pans.  Bake for 14-16 minutes or until golden brown.

Immediately press center of cookies with melon baller ( I use a round teaspoon) and then let cookies cool for 5 minutes before removing from pan.  Any less time and they’ll be too soft to transfer in one piece and any longer, they might get too hard and stick/break.

For fabulous fudge filling:

1 bag semi-sweet chocolate chips***
1 can sweetened condensed milk
1 1/2 tsp vanilla.

You can use a double boiler to melt this, but I just put them in a Pyrex bowl and microwave them for 1 minute.  Stir, then microwave in 20 second increments until nice and smooth.  Spoon into cookies and allow a few minutes to set.

*I love using dark brown sugar for a richer taste.
** I keep the huge bottles of clear Mexican vanilla on hand. I prefer the clear, because with the Mexican clear, you still get the amazing flavor, but it doesn’t affect the color of my icing when I decorate cakes.
*** I prefer semi-sweet to the sweeter milk chocolate, but do whatever appeals to you.

more_recipes_button [2]

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