Ingredients Jump to Instructions ↓

  1. 1/2 cup butter or margarine softened

  2. 1/2 cup creamy peanut butter

  3. 1/2 cup sugar

  4. 1/2 cup packed light brown sugar

  5. 1 egg

  6. 1/2 teaspoon vanilla extract

  7. 2 3/4 cups all-purpose flour

  8. 3/4 teaspoon baking soda

  9. 1/2 teaspoon salt **FUDGE FILLING**

  10. 1 cup milk chocolate chips -- (6 ounces)

  11. 1 cup semisweet chocolate chips -- (6 ounces)

  12. 1 can sweetened condensed milk -- (14 ounces)

  13. 1 teaspoon vanilla extract chopped peanuts

Instructions Jump to Ingredients ↑

  1. Preparation : In a mixing bowl, cream butter, peanut buffer and sugars; add egg and vanilla. Stir together flour, baking soda and salt; add to creamed mixture. Mix well. Chill for 1 hour. Shape into 48 balls, 1 in. each. Place in lightly greased mini-muffin tins . Bake at 325 for 14-16 minutes or until lightly browned. Remove from oven and immediately make "wells" in the center of each by lightly pressing with a melon bailer. Cool in pans for 5 minutes, then carefully remove to wire racks. For filling, melt chocolate chips in a double boiler over simmering water. Stir in milk and vanilla; mix well. Using a small pitcher or pastry bag, fill each shell with filling. Sprinkle with peanuts. (Leftover filling can be stored in the refrigerator and served warm over ice cream.)


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