Ingredients

The following ingredients have 4 Servings
  • 1/2 cup margarine or butter (room temperature)
  • 1/2 cup peanut butter
  • 1/2 cup sugar
  • 1/2 cup brown sugar
  • 1 egg
  • 1 1/4 cups flour (I used all whole wheat)
  • 3/4 tsp baking soda
  • 1/2 tsp salt
  • 2 cups semisweet chocolate chips
  • 1 can sweetened condensed milk

Instruction

  • Preheat oven to 350 degrees F and grease a mini muffin pan.
  • With a mixer, cream together butter, peanut butter and sugars. Beat in egg.
  • Add flour, baking soda and salt and beat until combined.
  • Drop teaspoons of dough into mini muffin pans (or you can use regular pans and just make them twice as big!).
  • Bake for 9-10 minutes until the center is set. Remove from the oven and use a small, round object to make an indent in the center while still warm (I used the back of a 1 tbsp cookie scoop, and it worked wonderfully!).
  • Let cool for 20-30 minutes before removing from pan.
  • In a medium pot, combine chocolate chips and condensed milk over medium-low heat and stir until melted and smooth. Fill cookie shells and set aside to set for about 20-30 minutes.
  • These store perfectly at room temperature for a couple days, or in the refrigerator or freezer!