They are basically a peanut butter cookie filled with fudge. Kill me now.
|Make your dough. Cover with cling wrap. and refrigerate for an hour.|
|They are so yummy!|
So...here is the recipe...before my ADD kicks in.
½ cup butter or margarine, softened
½ cup creamy peanut butter
½ cup sugar
½ c brown sugar
½ t vanilla (I increased to 1 ½ t)
1 ¼ cups all-purpose flour
¾ t baking soda
½ t salt
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 balls—1 inch each. Place in a lightly greased mini-muffin tin. Bake 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; carefully remove to wire rack.
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 oz) can sweetened condensed milk
1 t vanilla
Chopped peanuts (optional)
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 “well” with filling. Sprinkle with peanuts. (Leftover filling can be stored in the fridge and served over warm ice cream!)
(Recipe courtesy of Marie Kralik)