I was inspired to make these cookies after trying them at a cafe. I changed a few things when I got home, and the little cups became an instant hit with my family. Any leftover filling goes great with ice cream!
—KIMARIE MAASSEN AVOCA, IA
PREP: 25 MIN. + CHILLING • BAKE: 15 MIN./BATCH + COOLING • MAKES: 4 DOZEN
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
FUDGE FILLING
1 cup milk chocolate chips
1 cup semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla extract
Chopped peanuts
1. In a large bowl, cream butter, peanut butter and sugars until blended. Beat in egg and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle.
2. Preheat oven to 325°. Shape into forty-eight 1-in. balls. Place in greased mini muffin cups. Bake 14-16 minutes or until light brown. Immediately press a 1/2-in.-deep indentation in center of each cookie with the end of a wooden spoon handle. Cool in pans 5 minutes. Remove to wire racks to cool completely.
3. For filling, in a microwave, melt the chocolate and semisweet chips; stir until smooth. Whisk in milk and vanilla until smooth. Fill each cookie with filling; sprinkle with peanuts. (If desired, refrigerate remaining filling.)
JUNE 16
NATIONAL FUDGE DAY