Fudge Puddles

• 1 cup unsalted butter, softened
• 1 cup creamy peanut butter
• 1 cup sugar
• 1 cup packed light brown sugar
• 2 eggs
• 2 teaspoons vanilla extract, divided
• 2 1/2 cups all-purpose flour
• 1 1/2 teaspoons baking soda
• 1 teaspoon salt
• Filling
• 1 cup milk chocolate chips
• 1 cup semi-sweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk

1. Pastry Shells:
2. In a mixing bowl, cream butter, peanut butter and sugars.
3. Add eggs and 1 teaspoon vanilla.
4. Stir together the flour, baking soda and salt, adding this to the creamed mixture.
5. Mix well.
6. Chill for 1 hour.
7. Preheat oven to 325u0b0F.
8. Lightly grease mini-muffin pans.
9. Shape batter into 1-inch balls and place balls in lightly greased mini-muffin tins.
10. Bake for 14 to 16 minutes or until lightly browned.
11. Remove from oven and immediately make "wells" in the center of each by lightly pressing with a small teaspoon.
12. Cool in pans for 5 minutes, then carefully remove to wire racks.
13. Filling:
14. Melt chocolate chips in a double boiler over simmering water. Stir in condensed milk and remaining 1 teaspoon vanilla; mix well.
15. Using a small pitcher or pastry bag, fill each shell with filling.
16. Store in an airtight container in a cool place. Makes 8 dozen cookies.

unsalted butter, peanut butter, sugar, brown sugar, eggs, vanilla, flour, baking soda, salt, filling, milk chocolate chips, semisweet chocolate chips, condensed milk

Taken from www.food.com/recipe/fudge-puddles-273110 (may not work)