Peanut Butter Pudgey Fuddles
From jett2whit 4 years ago
- 20 minutes to make
- Serves 36
A peanut butter cookie base filled with fudgey goodness. Enjoy! Prep time does not include chill time for the dough.
Ingredients
- 1/2 cup butter or margarine, softened shopping list
- 1/2 cup peanut butter shopping list
- 1/2 cup sugar shopping list
- 1/2 cup light brown sugar, packed shopping list
- 1 egg shopping list
- 1/2 teaspoon vanilla shopping list
- 1 1/4 cups flour- all purpose shopping list
- 3/4 teaspoon baking soda shopping list
- 1/2 teaspoon salt shopping list
- 1 teaspoon cinnamon shopping list
- *Pudgey Filling* shopping list
- 1 cup (6oz) milk chocolate chips shopping list
- 1 can (14 oz) sweetened condensed milk shopping list
- 1 teaspoon vanilla shopping list
- chopped peanuts shopping list
How to make it
- In mixing bowl, cream butter, peanut butter and sugars.
- Add egg and vanilla.
- Stir together flour,baking soda, salt and cinnamon.
- Add to creamed mixture.
- Mix well
- Chill for 1 hour
- Shape into 48 balls
- Place in lightly greased mini-muffin tin
- Bake at 325 F for 14-16 minutes or until lightly browned
- Remove from oven and IMMEDIATELY make wells in the center of each by pressing with a melon baller.
- Cool in pans for 5 minutes.
- Carefully move to wire racks
- For filling; melt chocolate chips in 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 or pound cake slices.
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- - Blessed is he that considereth the poor; the Lord will deliver him in time of trouble- Psalm 41:1
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The Rating
Reviewed by 6 people-
Yummy.
sayboya
in Adelaide loved it
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You go Jett, these sound wonderful. Thanks for sharing. You have my 5.
henrie
in Savannah loved it
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Loveyou psalm quote, GF
saved and printed and ^^^^^5
mystic_river1
in Bradenton loved it
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