Ingredients:
To make Cookies:
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1 teaspoon vanilla extract
1 1/4 cups all-purpose flour
1 teaspoon baking soda
1/2 teaspoon salt
To make Fudge Filling:
2 cups milk chocolate chips
1 14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
Directions:
1. Preheat oven to 325 degrees and spray a mini muffin pan liberally with cooking spray.
2. Using a stand mixer, cream butter, peanut butter, and white and brown sugars. Mix in egg and 1 teaspoon vanilla. In a separate bowl mix the flour, baking soda and salt. Add to the mixture. Place one big scoop of dough into each compartment of a mini muffin tin.
3. Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller or a measuring spoon. Cool in pan for 8-10 minutes. Then carefully remove to wire rack. Cool for an additional 10-15 minutes.
4. While the cookies are cooling, you can prepare the fudge filling. Combine the chocolate chips and sweetened condensed milk in a microwave safe bowl. Mix lightly and microwave on high for 1-2 minutes. Add vanilla and stir again until smooth.
5. Scoop a good tablespoon or more of the fudge into the cookie. This fudge sets up superfast, so fill the cookies well, so that the fudge goes above the cookie. Drizzle with melted peanut butter (if desired). You will probably have leftover fudge, roll into balls, and eat it plain!
