Wednesday, July 28, 2010

Fudge Puddles

My kids have inherited my love of browsing through cook books.  Ethan spied this recipe in a 2004 Taste of Home cookbook and insisted on making them.  The results were delicious.  I did change the filling recipe because I was out of the called for sweetened condensed milk and didn't have time to run to the store.  I instead made a chocolate ganache base and it was wonderful.  Soft, but not drippy.  Perfect counterbalance to the peanut buttery crust.  These are simple to put together and my kids enjoyed rolling the balls of dough.
You can see by the variation in height that I had lots of help making these.  We also managed to make 5 dozen rather than the 4 dozen listed in the recipe, not a bad thing at all!  After baking the balls of dough in a mini muffin tin, I simply pushed the centers down with the end of a wooden spoon right after they came out of the oven and then let them cool for about 10 minutes before removing them from the pan.

Fudge Puddles

1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 t. vanilla extract
1 1/4 cups all purpose flour
3/4 t. baking soda
1/2 t. salt

1 cup milk chocolate chips
1 cup semisweet chocolate chips
1 cup heavy cream
1 T. vanilla extract

Chopped salted peanuts

In a mixing bowl, cream butter, peanut butter and sugars.  Beat in the egg and vanilla, then beat in the remaining dry ingredients until a dough forms.  Roll into 1" balls and place each ball into the well of a mini muffin tin that has been misted with cooking spray.  Bake at 325 for 14-16 minutes, until just set and the centers begin to sink. 

Immediately upon removal from the oven push the centers down with a wooden spoon handle.  Allow to cool for about 10 minutes before removing to a wire rack to cool completely.

To make the filling, heat the cream up to a simmer over medium low heat in a heavy skillet.  Remove from heat and add the chocolate chips and vanilla.  Let it sit for 2 minutes, then stir until smooth.  Pour the filling into a quart freezer bag, snip a small hole in the tip, and fill each cookie cup.  Sprinkle with chopped peanuts if desired.  The filling may not set up very firmly if your kitchen is warm.  This is easily remedied by putting them in the fridge for a few minutes. 

Makes 48-60, depending on the size of your dough balls.


Beth said...

Oh wow! Those look amazing!

ejemory said...

I made a gf version last night (flourless peanut butter cookie dough) and the filling was marvelous! I had enough filling left over that I had to make a second batch. Not that anyone at my house minded . . . Thanks for sharing that recipe.

Nurse Heidi said...

I had a little extra filling myself, but happily used it up on a bowl of ice cream. It is wickedly decadent.