Fudge Puddles Recipe
Fudge filled deliciousness!
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These were excellent! I made the recipe exactly as indicated, except I DOUBLED the cookie dough/muffin part (I used the exact amount of chocolate filling ingredients per the recipe, though). That gave me exactly the amount of chocolate filling I needed, since I read other people's reviews that they had too much chocolate left over. I made the exact amount of chocolate in the recipe, but doubled the amount of cookie dough, and the amount of chocolate filling came out perfect for the doubled batch of muffins. The trick I learned to getting the muffins to come out without any trouble was this--as soon as they are out of the oven, go ahead and use the melon baller to make the indentation in the muffin (as recipe indicates). Then, let the muffins rest in the pan about 10 minutes before you remove them from the pan--mine came out perfectly. I just used a sharp knife and it took no effort to remove them. I also greased the mini-muffin pans before using, so that may have helped, and baked them exactly for 14 minu
Yum! I used a small cookie scoop instead of making balls and filled the mini-muffin tin. This was done in a snap. I ended up with 36, I didn't double the recipe. I also used the scoop to fill the cookies with the fudge filling. The scoop is about 1 oz. Make sure not to overbake. Take out of the oven when they start to brown.Very easy and very yummy. The chocolate center is rich. The peanut butter cookie cup does not stand out. You will have a little fudge left over, put it in a small plastic container and chill it and you have yourself some fudge! UPDATE ------- I find the trick to removing the cookie without them breaking is to rotate them by pressing gently in to the right or left. Once they start to spin they come out without breaking. They should cool around 10 minutes before attempting to do this.
These look sooo fancy! You can't go wrong with PB and Chocolate. While I did not have difficulty removing my cookie base from the muffin tin, it does take a little bit of time to remove 24 to 48 of them one-by-one. So I would recommend that you only make the filling once they are all removed from the pan and cooling on the rack. Otherwise, your fudge will start to set in the pot while you're taking them out. I found it a little difficult to scoop up the right amount of filling so that I wouldn't overflow or end up with drips ruining the perfect edges. Any tips out there?
This cookie is like a fudge-filled shortbread.
You can't beat the original. Satisfy your chocolate craving with some Toll House Famous Fudge.