Fudge Puddles

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I made this cookie last year for the holidays and everyone asked me to make it again this year.

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Steps

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Preheat oven to 325.

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Sift together flour , baking soda and salt.

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Set aside.

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Cream butter , peanut butter white sugar and brown sugars until fluffy.

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Mix in egg and 1 / 2 tsp vanilla.

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Stir in flour mixture into creamed mixture.

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Shape dough into 48 balls , 1 inch each.

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Place each ball in one compartment of a mini muffin tin.

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Bake for 14-16 minutes or until lightly browned.

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Remove from oven and immediately make wells in the center of each using a melon baller.

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Cool in pan for 5 minutes.

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Then carefully remove to wire racks.

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Using a measuring cup fill each shell with the chocolate mixture.

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Top with a pecan half.

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For filling , put chocolate chips in a double boiler over simmering water.

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Stir in milk and vanilla , mix well.

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I also melt white chocolate and drizzle over the completed cookie cups for a finishing touch.

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Ingredients

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butter, creamy peanut butter, white sugar, brown sugar, egg, vanilla extract, all-purpose flour, baking soda, salt, milk chocolate chips, semi-sweet chocolate chips, sweetened condensed milk, pecan halves