Fudge Filled Peanut Butter Cookies Recipe
This impressive (but very simple) fudge filled peanut butter cookie is sure to satisfy. It consists of a sweet peanut butter cookie shell, filled with a rich fudge filling. When cookies first come out of the oven they will be soft enough to press into a shell. When first made, the fudge filling is soft enough to pipe into the shell. However, after it completely cools, the filling is the consistency of a soft fudge.
½ cup butter (room temperature)
½ cup creamy peanut butter
½ cup white sugar
½ cup brown sugar
1 teaspoon vanilla
1¼ cups all purpose flour
¾ teaspoon baking soda
½ teaspoon salt
Preheat oven to 375° F.
Cream together the butter, peanut butter, sugars, egg and vanilla, beat until creamy. Add in the flour, baking soda and salt.
Beat everything until very smooth. Shape dough into 1" balls (makes about 4 dozen) and place each ball into the bottom of a mini muffin tin (ungreased).
Bake peanut butter cookies for about 10-11 minutes or until set and soft in the middle.
Remove from oven and while still hot, press down on the center of each cookie (to form a shell which will hold the fudge filling). Being careful not to press so hard that you break through to the bottom.
Let these cookies cool (in the pan) for 10 minutes, then use a thin (but pointed) paring knife to assist you in lifting the cookie shells out of the pan (they come out pretty easy). Cool shells on a baking rack.
1 cup milk chocolate chips
1 cup dark chocolate chips
1 (14 ounce) can sweetened condensed milk (not evaporated)
1 teaspoon vanilla extract
Melt the chocolate in a double boiler over simmering water. With an electric mixer, beat in the sweetened condensed milk and vanilla until smooth. While fudge fillng is still warm, pipe or spoon into the cookies.
The fudge dries to the touch after it is completely cooled.