Ingrédients pour Fudge Puddles
- 1 cup (2 sticks) unsalted butter, softened
- Creamy Peanut Butter
- 1 cup granulated sugar
- Brown Sugar
- 1 large egg
- Vanilla Extract
- All Purpose Flour
- 1 teaspoon baking soda
- 1/2 teaspoon salt
- Milk Chocolate Chips
- Semi Sweet Chocolate Chips
- Sweetened Condensed Milk
- Pecan Halves
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Comment préparer Fudge Puddles
- Preheat oven to 325°F (160°C). Line a mini muffin tin with paper liners.
- In a medium bowl, whisk together 2 1/2 cups flour, 1 teaspoon baking soda, and 1/2 teaspoon salt. Set aside.
- In a large bowl, cream together 1 cup softened butter, 1 cup peanut butter, 1 cup granulated sugar, and 1 cup packed brown sugar until light and fluffy.
- Beat in 1 large egg and 1 teaspoon vanilla extract.
- Gradually add the dry ingredients to the wet ingredients, mixing until just combined.
- Roll dough into 48 balls (approximately 1 inch in diameter).
- Place each dough ball into a mini muffin cup.
- Bake for 14-16 minutes, or until edges are lightly golden brown.
- Remove from oven and immediately use a melon baller or small spoon to create a well in the center of each cookie.
- Let cool in the pan for 5 minutes.
- Carefully transfer cookies to a wire rack to cool completely.
- While cookies cool, prepare the chocolate filling: In a double boiler or heat-safe bowl set over a pan of simmering water, melt 2 cups semi-sweet chocolate chips. Stir in 1/4 cup milk and 1 teaspoon vanilla until smooth and creamy.
- Once the cookies are completely cool, fill each cookie cup with the chocolate fudge.
- Top each fudge puddle with a pecan half.
- Drizzle melted white chocolate over the completed cookies for an extra touch of elegance.
Nutrition Information (Approximate per serving)
Sodium
3 g
Sugar
51g
Fat
16g
Carbs
5g
