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Ingredients
- For the Cookie:
- 1/2 cup butter, softened (or coconut oil)
- 1/2 cup creamy peanut butter
- 1/2 cup white sugar
- 1/2 cup packed brown sugar
- 1 egg
- 1/2 teaspoon vanilla extract
- 1 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- For the Fudge Filling:
- 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
Preparation
Step 1
Preheat oven to 325 degrees F. Spray a mini muffin pan liberally with cooking spray.
Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 tsp vanilla.
Add in flour, baking soda and salt, stirring until combined. Measure out dough into 1 tbsp scoops. Place each scoop in one compartment of a mini muffin tin.
Bake until lightly browned for 14-16 mins. After you remove them from the oven make good sized wells immediately in the center of each using a melon baller or a 1 tsp measuring spoon. Then, cool in pan for 8-10 minutes.
Afterwards, carefully remove to wire racks. You can use coconut oil , so the cookies pop out easily. If you use butter, you should spray the muffin pans well, so that your cookies come out easy too! Cool for an additional 15 minutes.
Start preparing the fudge filling while the cookies are cooling. Combine the chocolate chips and sweetened condensed milk in a microwave safe bowl. Mix lightly and microwave on high for 1-2 minutes. If The mixture doesn’t look melted, just give it a few gentle stirs and you’ll see it’s heated enough. Add vanilla and stir again until smooth.