Fudge Puddles

My friend Joyce gave me this recipe. These cookies are delicious!

•1/2 cup butter, softened
•1/2 cup creamy peanut butter
•1/2 cup sugar
•1/2 cup light brown sugar (packed)
•1 egg
•1/2 teaspoon vanilla extract
•1 & 1/4 cups flour
•3/4 teaspoon baking soda
•1/2 teaspoon salt

Fudge filling:
•1 cup milk chocolate chips
•1 cup semisweet chocolate chips
•1 can sweetened condensed milk
•1 teaspoon vanilla extract
•chopped peanuts

Directions:
In a large mixing bowl, cream the butter, peanut butter and sugars. Beat in egg and vanilla. Combine the flour, baking soda and salt, gradually add to creamed mixture. Chill for at least 1 hour.

Shape into 48 balls, 1 inch each. Place in lightly greased mini muffin tins. Bake in preheated 325 degree oven for 14 – 16 minutes or until lightly browned. Using the end of a wooden spoon handle, make a 1/2 deep indentation in the center of each ball. Cool in pans for 5 minutes, before removing to wire racks to cool completely.

For filling, melt chocolate chips in the microwave a few seconds or until melted. Stir in sweetened condensed milk and vanilla until smooth. Fill each shell with filling. Sprinkle with peanuts. Leftover filling can be stored in the fridge and served warm over ice cream.