Fudge Puddles

• 1/2 c. butter or margarine, softened
• 1/2 c. creamy peanut butter
• 1/2 c. sugar
• 1/2 c. packed light brown sugar
• 1 egg
• 1/2 tsp. vanilla
• 1 1/4 c. all-purpose flour
• 3/4 tsp. baking soda
• 1/2 tsp. salt

1. In a mixing bowl cream butter, peanut butter and sugars; add egg and vanilla.
2. Stir together flour, baking soda and salt; add to creamed mixture.
3. Mix well.
4. Chill 1 hour.
5. Shape into 48 (1-inch) balls.
6. Place in lightly greased mini muffin tins.
7. (I made my balls larger and used regular muffin pans.)
8. Bake at 325u0b0 for 14 to 16 minutes or until lightly browned.
9. Remove from oven and immediately make "wells" in the center of each by lightly pressing with a melon baller.
10. Cool in pans for 5 minutes.
11. Then carefully remove to wire rack.
12. Filling recipe to follow.

butter, peanut butter, sugar, brown sugar, egg, vanilla, flour, baking soda, salt

Taken from www.cookbooks.com/Recipe-Details.aspx?id=472326 (may not work)