pb fudge puddle cookies
adapted from sunday baker blog
The original recipe calls for shaping them into cups, I wanted squares so I could have bigger "'puddles of fudge"---smart right? I used a mini SQUARE cheesecake cups
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1/2 ts vanilla extract
1-1/4 cup all-purpose flour
3/4 ts baking soda
1/2 ts salt
In a large mixer bowl, combine butter, peanut butter, and both sugars. Beat in egg and vanilla.
In a separate bowl, mix the flour, baking soda, and salt. Gradually add the dry to the wet mixtures.
Chill in the fridge for at least one hour. Remove from fridge and form into 1" balls. Grease a mini-muffin pan and add 1 ball to each muffin cup. Bake in a 325 degree oven for about 15 minutes or until very lightly browned. Remove from oven and make an indentation in the center of each ball, big enough to fill the middles with the fudge filling. Let them cool in the pan for at least 5 minutes and then move to a cooling rack. Once all of the cookies are done baking, it's time to make the fudge filling:
1 cup semi-sweet chocolate chips
1 cup butterscotch chips (I used milk chocolate chips)
1-14 oz. can sweetened condensed milk
1 ts vanilla
chopped nuts or sprinkles(optional)
In a microwave safe bowl or saucepan, combine all of the ingredients except the nuts/sprinkles. Microwave for 1 minute, stir well. If there are still unmelted chips, continue to melt in microwave for 15 second increments until all smooth:
Immediately start filling the cookie cups with the filling. It will start to harden just a bit as you do it, so make sure to give it a good stir once in awhile. Sprinkle with the nuts or just leave plain. Let set for an hour or so.