Friday, July 10, 2009

Fudge Puddles

I first saw these yummy cookies at Mommy's Kitchen. As soon as I saw them, they immediately went on my pathetic little paper list (I really need to organize) of recipes to try. When I finally decided it was time for me to make them, I made a mental note to get all of the ingredients at the store. It seemed like every week when we got groceries, I would forget the stinkin' butterscotch chips for the fudge filling! I don't usually keep butterscotch chips lying around, so it just escaped me completely. I think 3 weeks passed before I finally got around to making them. In any case, they are the perfect combination of peanut butter cookie, and fudgy chocolate evilness! Go ahead and make them. You'll eat a couple while they're still warm and gooey, and then try to refrain the rest of the day from sneaking your sticky little hand back in and getting more. Before you know it, they'll be gone- and you can come back here and curse me for getting you into this mess!

Fudge Puddles aka Puddles of Yum


* 1/2 c. butter softened
* 1/2 c. creamy peanut butter
* 1/2 c. sugar
* 1/2 c. packed brown sugar
* 1 egg
* 1/2 t. vanilla extract
* 1/4 c. all-purpose flour
* 3/4 t. baking soda
* 1/2 t. salt

1.) In a large mixer bowl, combine butter, peanut butter, and both sugars.

2.) Beat in eggs and vanilla.

3.) In a separate bowl, mix the flour, baking soda, and salt.

4.) Gradually add flour mixture to creamy mixture.

5.) Chill in the refrigerator for at least an hour. (Or if you are impatient, chill it in the freezer for about 15 min. This is what I did.)

6.) Remove from fridge and form into 1-inch balls. (I used my Tbsp. measuring spoon which worked out great)

7.) Grease a mini-muffin pan, and add 1 ball to each muffin cup.

8.) Bake in a 325 degree oven for about 15 min. or until very lightly browned.

9.) Remove from oven, and make an indention in the center of each cookie.

10.) Let them cool in the pan for at least 5 min. and then move to a cooling rack.

Fudgy Filling


* 1 cup semi-sweet chocolate chips
* 1 cup butterscotch chips (can use milk chocolate chips if you don't like butterscotch)
* 1 (14 oz.) can sweetened condensed milk
* 1 t. vanilla extract
* chopped nuts or sprinkles (optional- as you can see, I omitted them)

1.) In a microwave safe bowl or saucepan, combine all of the ingredients except the nuts or sprinkles.

2.) Microwave for 1 min. Stir well. (I melted mine in a saucepan on the stove, and it worked well)

3.) If there are still unmelted chips, continue to melt in microwave for 15 second increments until all smooth.

4.) Fill each cookie cup with fudge filling immediately, and allow to set for about an hour or so before eating or serving. Trust me- it's hot!! I tried it.

1 comment:

  1. Oh your right they should be called crack candy. I make a buttery toffee at christmas time and we call it Christmas Crack it makes me laugh everytime.