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Fudge Puddles

My mother, Carolyn Beinlich of Triple B Farms in Forward Township, has been making these cookies for Christmas since the recipe appeared in "Country Woman" magazine several years ago. She makes several kinds of cookies - nut horns, Russian tea cakes, nutmeg logs, sugar cookies - but the guests (and my dad) always polish these off first.

1/2 cup butter or margarine, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed light brown sugar
1 egg
1/2 teaspoon vanilla
1 1/4 cup flour
3/4 teaspoon baking soda
1/2 teaspoon salt

Fudge fillings:

1 cup (6 ounces) milk chocolate chips
1 cup (6 ounces) semisweet chocolate chips
1 can sweetened condensed milk
1 teaspoon vanilla
Chopped peanuts

In mixing bowl, cream butter, peanut butter and sugars, then add egg and vanilla. Stir together flour, baking soda and salt, then add dry ingredients to creamed mixture. Mix well. Chill for 1 hour. Shape into 48 balls, 1 inch each. Place in lightly greased mini-muffin tins. Bake at 325 degrees for 14 to 16 minutes or until lightly browned. Remove from oven, and immediately make "wells" in center of each by lightly pressing with a melon baller. Cool in pans for 5 minutes, then carefully remove 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 refrigerator and served over ice cream.)

-- Rebecca Sodergren, PG news assistant

Originally published on Sunday, December 13, 1998

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