Peanut Butter Fudge Puddles

Happy Fourth of July! July 4th is also my granddaddy's 81st birthday and we always have a huge picnic to celebrate both occasions. Other than hot dogs and hot dog buns, I was bringing a dessert. I recently came across a recipe that I have been dying to try on Sunday Baker and I made just a couple of minor changes from the original recipe. All I can say is wow. I would gladly gain 5 pounds over these. They are very rich -- rich enough to even satisfy my sweet tooth!

Ingredients:

Cookie dough

• 1/2 c butter, softened
• 1/2 c creamy peanut butter
• 1/2 c white sugar
• 1/2 c brown sugar
• 1 egg
• 1/2 tsp vanilla extract (I always add in a tad more)
• 1 1/4 c all-purpose flour
• 3/4 tsp baking soda
• 1/2 tsp salt

Filling

• 1 c semi-sweet chocolate chips
• 1 c butterscotch chips
• 14 oz can sweetened condensed milk
• 1 tsp vanilla extract
• Chopped nuts (optional)

Directions:

• Make the cookie dough. In a large bowl, combine butter, peanut butter, white sugar and brown sugar. Beat in egg and vanilla.
• In a separate bowl, mix flour, baking soda and salt.
• Gradually add the dry mixture to the wet mixture.
• Chill in the fridge for at least an hour.
• Preheat oven to 325 degrees.
  
• Remove from fridge and form into 1 1/2-inch balls.
• Grease a muffin pan and add one ball to each muffin cup.

• Bake for 15 minutes, or until lightly browned.
  
• Remove from oven and make an indentation in the center of each ball, big enough to fill middles with fudge filling. Allow to cool in the pan for 5 minutes and then move to cooling rack.

• Make the filling. In a microwave-safe bowl, combine all of the filling ingredients except the chopped nuts. Microwave in 30-second increments, stirring in between until smooth.

• Immediately start filling cookie cups with the filling. You will need to stir the mixture every now and again to prevent from hardening.
  
• Sprinkle with chopped nuts. Allow to set an hour or so before serving.
  
• Enjoy!

This recipe is linked to Sweets for a Saturday