These cookies are the perfect snack-size bites!

Fudge Puddles

Ingredients

1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed light brown sugar
1 large egg
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt

Fudge Filling:

1 cup milk chocolate chips
1 cup semisweet chocolate chips
1 — 14 oz. can sweetened condensed milk
1 teaspoon vanilla extract
Chopped peanuts

Directions

~In a large bowl, cream butter, peanut butter, and sugars until blended. Beat in egg and vanilla.

~In a small bowl, whisk flour, baking soda, and salt; gradually beat into creamed mixture. Refrigerate, covered, one hour — or until easy to handle.

~Preheat oven to 325°.

Shape into forty-eight 1-inch balls. Place in greased mini-muffin cups. Bake 14 to 16 minutes (or until light brown). Immediately press a 1/2-inch-deep indentation in center of each cookie with the end of a wooden spoon handle. Cool in pans five minutes. Remove to wire racks to cool completely.

~For filling, in a microwave, melt chocolate chips; stir until smooth. Whisk in milk and vanilla until smooth. Fill each cookie with filling; sprinkle with peanuts.

*Refrigerate remaining filling and serve warm with ice cream.