In a mixing bowl cream butter, peanut butter and
sugar. Add egg and vanilla. Stir together flour,
baking soda and salt. Add to creamed mixture. Mix
well and chill for 1 hour.
Shape into 48 balls, 1 inch each. Place in lightly
greased mini-muffin pan. Bake at 325 for 14-15
minutes or until lightly brown. remove from oven and
immediately make wells with a melon baller.
Turn pans over gently so cookies can gently fall out.
Melt choc chips and stir in milk and vanilla until
smooth.
Fill wells with choc mix
Originally Submitted
7/18/2015
0 Out of 5 from
0 reviews
You can add this Fudge Puddles recipe to your own private DesktopCookbook.
