Every time I've made these fudge puddles, they've disappeared. They're essentially a cup-shaped peanut butter cookie filled with fudge. It's the embodiment of the classic combination of peanut butter and fudge, and though they look like they'd be a ton of work, they're actually quite easy to make and popular with the masses.
For some of the harder to find ingredients, I've gotten the chocolate chips and the condensed milk at the Foreign Food Mart in Itaewon.
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
Preheat oven to 325 degrees F (165 degrees C).
Sift together flour, baking soda and salt. Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir the flour mixture into creamed mixture.
Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin.
For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.
Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using the handle of a thick wooden spoon or a tablespoon measure.
|I used the tablespoon behind the muffin pan to shape the cups.|
The original recipe recommends topping each fudge puddle with a pecan half, but pecans cost you your first born child here in Korea so perch some other nut on top (optional).