Ingredients

The following ingredients have 35 Servings
  • 1/2 cup butter- softened
  • 1/2 cup creamy peanut butter
  • 1 cup white sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt
  • 1 cup milk chocolate chips
  • 1 cup semi-sweet chocolate chips
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • 1 Tbsp peanut butter for decoration

Instruction

  • Preheat oven to 325 degrees F and spray a mini muffin pan with cooking spray.
  • Cream butter, peanut butter and sugar.
  • Add the egg and vanilla and mix.
  • Add in flour, baking soda, salt and mix until combined.
  • Roll 1 Tbsp dough into ball (or use cookie scoop to do it faster and no need to roll) and place each scoop or ball in pan.
  • Bake for 12 to 15 minutes (until lightly browned).
  • Remove from oven and make wells in the center of each cookie using 1 tsp measuring spoon. Press it well to make place for a lot of fudge.
  • Cool in pan for another 8-10 minutes and then remove the cookies to a wire racks.
  • Cool for an additional 15 minutes.
  • To make the chocolate filling combine chocolate chips and sweetened condensed milk in a microwave safe bowl and microwave on high for 1-2 minutes. Stirs a bit until it’s evenly combine, then add vanilla and stir again.
  • Transfer the filling into ziplock bag, squeeze it into a corner and snip the corner off. Pipe the fudge into the cups and fill it well, the chocolate should goes above the cookie- it will set really fast and not run out. (if chocolate filling become too solid, microwave it for 10-15 seconds)