Fudge Puddles

 Fudge Puddles:

1/2 cup Butter or Margarine

1/2 cup Peanut Butter

1/2 cup white Sugar

1/2 cup Brown Sugar

1 large Egg

1/2 tsp Vanilla 

3/4 tsp Baking Soda

1/2 tsp Salt

1 1/4 cup Flour

Cream Butter, Peanut Butter and Sugars. Beat in Egg, Vanilla, Salt and Baking Soda. Gradually add in Flour. 

Refrigerate for about an hour.

Shape into 1 inch ball. Place into greased muffin tins. Bake at 325 for 12-14 minutes or until 

lightly browned. Immediately press a 1/2 inch deep hole into the center of each cookie with the handle of a wooden spoon. Cool in pan for at least 5 minutes. Remove from pan.

Fudge Filling

2 cups Chocolate Chips

1 tin (14 oz)Sweetened Condensed Milk

1 tsp Vanilla 

Melt the chocolate chips in a microwave; stirring occasionally. Stir until smooth. Whisk in Sweetened Condensed Milk and Vanilla.

Fill each cookie with the warm filling. Sprinkle with peanuts, skor bits or candy spinkles if so desired. 

Leftover fudge can be refrigerated and reheated to use as an ice cream topping.