Fudge Puddles - cooking recipe

Ingredients

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

Preparation

Pastry Shells:
In a mixing bowl, cream butter, peanut butter and sugars.
Add eggs and 1 teaspoon vanilla.
Stir together the flour, baking soda and salt, adding this to the creamed mixture.
Mix well.
Chill for 1 hour.
Preheat oven to 325\u00b0F.
Lightly grease mini-muffin pans.
Shape batter into 1-inch balls and place balls in lightly greased mini-muffin tins.
Bake for 14 to 16 minutes or until lightly browned.
Remove from oven and immediately make \"wells\" in the center of each by lightly pressing with a small teaspoon.
Cool in pans for 5 minutes, then carefully remove to wire racks.
Filling:
Melt chocolate chips in a double boiler over simmering water. Stir in condensed milk and remaining 1 teaspoon vanilla; mix well.
Using a small pitcher or pastry bag, fill each shell with filling.
Store in an airtight container in a cool place. Makes 8 dozen cookies.