Mud Puddles

It's time once again for the Secret Recipe Club's Reveal Day. This time, I was assigned to the blog, Mrs. Happy Homemaker. She has so much good stuff going on and I had a little trouble narrowing down the recipes to just one. I finally ended up choosing her recipe for Mud Puddles. It worked out perfectly since I had to bring a dessert to a Christmas party and I know no one can resist the peanut butter-chocolate combo of these yummy treats.


Making the cookie cups was super easy. However, patience is a virtue as I learned when I tried to remove one of the cookie cups from the muffin tin without letting it cool first. Yeah, totally broke apart. But, oh what a difference 20 minutes makes. Once they had cooled, they popped out perfectly.


Then, you fill them with a dark, fudgy concoction that is so rich and dreamy. The recipe called for using half milk chocolate chips and half semisweet. I found the fudge filling to be a little too sweet for me (I'm a big dark chocolate fan), so I would probably use all semisweet chocolate chips next time.


I also decided to dress them up by sprinkling some crushed Butterfingers on half of them and drizzling the rest with melted white chocolate.


I loved these Mud Puddles and so did the people at the Christmas party because all four dozen of these little babies were gone in a flash. Thanks Mrs. Happy Homemaker for such a crowd-pleasing recipe.


Mud Puddles (Mrs. Happy Homemaker)

1/2 c. butter, softened
1/2 c. creamy peanut butter
1/2 c. white sugar
1/2 c. packed brown sugar
1 egg
1/2 tsp. vanilla
1 1/4 c. all-purpose flour
3/4 tsp. baking soda
1/2 tsp. salt

1 c. milk chocolate chips
1 c. semi-sweet chocolate chips
1 (14 oz.) can sweetened condensed milk
1 tsp. vanilla

Preheat oven to 325F. Sift together flour, baking soda, and salt.

Cream butter, peanut butter, and sugars together. Mix in egg and vanilla. Stir the flour mixture into the creamed mixture. Shape the dough into 48 balls (I had to chill the dough first), 1 inch each. Place each ball in one compartment of a mini muffin tin sprayed with cooking spray.

Bake for 14-16 min. or until lightly browned. Remove from oven and immediately make wells in the center of each using a small spoon, melon baller, or your thumb. Cool in pan for 5 min. (I let them cool for 20 min.). Then, carefully remove to wire racks.

For the filling, put the chocolate chips (I would use all semisweet for a darker flavor) in a double boiler over simmering water. Stir in the condensed milk and vanilla and mix well until it all melts into creamy fudgy goodness.

Spoon the fudge into the cookies (about a couple teaspoonfuls in each). You can leave them as is or decorate them as you wish (I used crushed Butterfingers and melted white chocolate).

This recipe is linked to:
My Meatless Mondays
Crazy Sweet Tuesday
Cookie Blog Hop
Hearth n' Soul
A Little Birdie Told Me
Mrs. Fox's Sweets Party
What's Cooking Wednesday
Full Plate Thursday
These Chicks Cooked
Bake with Bizzy
Sweet Tooth Friday
Sweet Indulgences Sunday