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Categories:
butter margarine peanut butter sugar light brown sugar egg vanilla extract flour baking soda salt milk chocolate chips chocolate chips condensed milk vanilla extract peanuts
Viewed: 14 - Published at: 2 years agoIngredients
- 1/2 cup butter
- margarine, softened
- 1/2 cup creamy peanut butter
- 1/2 cup sugar
- 1/2 cup light brown sugar, packed
- 1 egg
- 1/2 tsp. vanilla extract
- 2-3/4 cup all-purpose flour
- 3/4 tsp. baking soda
- 1/2 tsp. salt
- 1 cup milk chocolate chips
- 1 cup semisweet chocolate chips
- 1 can (14 oz.) sweetened condensed milk
- 1 tsp. vanilla extract
- Chopped peanuts
Method
- In a mixing bowl, cream butter, peanut butter and sugars; add egg and vanilla.
- Stir together flour, baking soda and salt; add to creamed mixture.
- Mix well.
- Chill for 1 hour.
- Shape into 48 1-inch balls.
- Place in lightly greased mini-muffin tins.
- Bake at 325F for 14-16 minutes or until lightly browned.
- Remove from oven and immediately make wells in the center of each by lightly pressing with a melon baller.
- Cool in pans for 5 minutes, then carefully remove to wire racks.
- Fudge Filling: Melt chocolate chips in a 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.)
