Fudge Puddles

By Caryl

Ingredients

• For the fudge filling:
• 1 c butter, softened
• 1 c sugar
• 1 c packed brown sugar
• 2 eggs
• 2 teas vanilla extract
• 3 c flour
• 1 teas baking soda
• 1/2 teas salt
• 2 c semi-sweet chocolate chips
• 1-14 oz. can sweetened condensed milk
• 1 t. vanilla
• chopped nuts or sprinkles(optional)

Details

Servings 4

Preparation

Step 1

1. In a large mixer bowl, combine butter and both sugars. Beat in eggs and vanilla.

2. Next, in a separate bowl, mix the flour, baking soda, and salt. Gradually add flour mix. to the creamy mixture.

3. Chill in the fridge for at least one hour (or if you're impatient like me, in the freezer for about 15 minutes). Remove from fridge and form into 1" balls. Grease a mini-muffin pan and add 1 ball to each muffin cup.

4 .Bake in a 325 degree oven for about 15 minutes or until very lightly browned. Remove from oven and make an indentation in the center of each ball.

5.Let them cool in the pan for at least 5 minutes and then move to a cooling rack. Once all of the cookies are done baking, it's time to make the fudge filling.

6. In a microwave safe bowl or saucepan, combine all of the ingredients except the nuts/sprinkles. Microwave for 2 minutes at 50% power. Stir well. If there are still unmelted chips, continue to melt in microwave for 15 second increments until all smooth. Immediately start filling the cookie cups with the filling. It will start to harden just a bit as you do it, so make sure to give it a good stir once in awhile. Sprinkle with the nuts or just leave plain. Let set for an hour or so.

**Tip: You can use the extra chocolate mixture over ice cream later on. Just store in the fridge and heat when ready to use.