The Pioneer Woman Tasty Kitchen
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Fudge Puddles a.k.a. Puddles of Yum

4.80 Mitt(s) 5 Rating(s)5 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 55 votes, average: 4.80 out of 5

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Level: Easy

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Description

Chocolate and Peanut Butter. Oh how they go together so well. The cookie crust is almost the same as peanut butter cookie dough. The chocolaty filling is oh my goodness fudgy good!

Ingredients

  • FOR THE COOKIES:
  • ½ cups Butter, Softened
  • ½ cups Creamy Peanut Butter
  • ½ cups Granulated Sugar
  • ½ cups Light Brown Sugar
  • 1 whole Egg
  • ½ teaspoons Vanilla Extract
  • 1-¼ cup All-purpose Flour
  • ¾ teaspoons Baking Soda
  • ½ teaspoons Salt
  • _____
  • FOR THE FUDGE FILLING:
  • 1 cup Semi-Sweet Chocolate Chips
  • 1 cup Butterscotch Chips
  • 14 ounces, fluid Sweetened, Condensed Milk
  • 1 teaspoon Vanilla Extract
  • Chopped Nuts, Sprinkles (optional)

Preparation

In a large mixer bowl, combine butter, peanut butter, and both sugars. Beat in egg and vanilla. Next, in a separate bowl, mix the flour, baking soda, and salt. Gradually add flour mix into the creamy mixture. Chill in the fridge for at least one hour (or if you’re impatient, chill the dough in the freezer for about 15 minutes).

Remove from fridge and form into 1″ balls. I use a small melon baller scoop to make mine a uniform size. Grease a mini-muffin pan and add 1 ball to each muffin cup.

Bake in a 325 degree oven for about 15 minutes or until very lightly browned. Remove from oven and make an indentation in the center of each ball. Let them cool in the pan for at least 5 minutes and then move to a cooling rack.

Once all of the cookies are done baking, it’s time to make the fudge filling. In a microwave safe bowl or saucepan, combine all of the ingredients except the nuts/sprinkles. Microwave for 1 minute. Stir well. If there are still unmelted chips, continue to melt in microwave for 15 second increments until it is smooth and melted. Stir between 15 second bursts – to make sure the chocolate doesn’t burn.

Immediately start filling the cookie cups with the filling. It will start to harden just a bit as you do it, so make sure to give it a good stir once in awhile. Sprinkle with the nuts or just leave plain. Let set for an hour or so. That is if you can wait that long, the wait is definitely worth it.

3 Comments

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sheppingnachas on 9.16.2010

These cookies were absolutely delicious! I was also really impressed that they came out looking exactly as pictured in the recipe. It is unusual, in my experiences, for things produced in my humble kitchen to look as pictured on the official recipe. (Couldn’t have anything to do with my penchant for tinkering with the listed ingredients/instructions, now could it?) Seriously, these were fabulous and really addictive. I substituted canola oil as I wanted it dairy-free and did not chill the dough. Delicious! Thanks so much for the recipe.

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kptmoon on 9.13.2010

I have made this THREE TIMES since finding the recipe. It is fabulous– I get rave reviews wherever I take these little buggers. They are very tasty. People who love the peanut butter/chocoate combo will flip over this. The butterscotch chips add a nice flavor twist… they would taste just as good without them, though.

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Marie @ My Culinary Calling on 6.22.2010

I love cookies like this, but have never seen the chocolate peanut butter combo! I will have to try it really really soon!

5 Reviews

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jenndk on 11.24.2011

I just made these yesterday and they are delicious. I used a little cookie dough scoop to make the balls and then used the back of it to make an indentation(which I made pretty deep). I had about 3/4 cup of the filling leftover, I think it would have been great on some vanilla ice cream while it was warm, but I just stuck in the fridge for now. I love that these cookies taste as good as they look!

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jordz58 on 8.20.2010

These are delicious and the whole house enjoyed them. I too found that there was a lot of filling left and used the advice from above about putting it in a separate pan in the fridge as fudge. Haven’t tasted it yet though.

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cloverlee on 8.19.2010

cloverlee reviewed on 8.19.2010

I made these today, and am becoming more fond of them as the evening progresses! I found the recipe easy to follow, there are quite a few steps so it’s important to read the whole thing through first. When I make it next time, I will double the peanut butter crust, since I had a lot of filling left over (I put it in a buttered dish; should make good fudge!). I used a melon baller for making the balls, it was also handy for pressing a circle in the top of the cookie when they came out of the oven. I found it took about 12 minutes to bake in my dark non-stick pan, 14 minutes in the aluminum ones. These were good, I’d like to play around with the crust a bit to get some more PB flavor!

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greathorsegirlly on 7.21.2010

This have fast become the favorite cookie by everyone that tries them. I just saw this recipe about a month ago and have made 3 batches since! They go so fast; definately an all time favorite by all.

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albertacrystal on 6.3.2010

I first found this recipe in a Country Woman magazine in 1992 and it’s been in my Christmas repertoire ever since. They require a bit of extra time to make but are well worth every fudgy bite! I often share them with our neighbors. If you can get them into the freezer before the family devours them, they freeze well. The recipe is also easy to double. Enjoy!!

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