When I was a child I loved Stella D'oro Swiss Fudge Cookies. Nanny used to buy them for me and she didn't even mind when I used a spoon to scoop out the fudge part and leave the cookie part behind. Not sure I would have gotten away with it if my parents knew she let me do that. As I got older I started eating the whole cookie but ate my way around the fudge and then ate the center. I guess it was the whole save the best for last idea. I still love those cookies and will always think of my grandmother when I eat anything made by Stella D'oro. When I saw these Fudge Puddles posted on Sunday Baker they immediately reminded me of those childhood favorites because they had a fudge center. Of course, they don't taste the same. In fact, they just might be better. They are chewy and fudgy wth a hint of peanut butter. I could eat them by the dozen. I just need to work on getting the fudge in the center neatly. You have got to try them and let me know what you think. Be sure to stop by Sunday Baker and say hello to Tanya. She has lots of great recipes for you to try! She recently made a Parmesan Butternut Squash Soup that I can't wait to try!
The fudge part of this recipe is enough to fill a double batch of the cookie recipe. Tanya said the leftover fudge is great warmed up and drizzled on ice cream.
Yield: 3 dozen cookies
For the cookie shell:
1/2 c. butter, softened
1/2 c. creamy peanut butter
1/2 c. sugar
1/2 c. packed brown sugar
1/2 t. vanilla extract
1-1/4 c. all-purpose flour
3/4 t. baking soda
1/2 t. salt
For the fudge filling:
1 c. semi-sweet chocolate chips
1 c. butterscotch chips
1-14 oz. can sweetened condensed milk
1 t. vanilla
chopped nuts or sprinkles(optional)
1. In a large mixer bowl, combine butter, peanut butter, and both sugars. Beat in egg 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 1 minutes. 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.
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