Ingredients - 1/2 cup Butter, softened
- 1/2 cup Creamy Peanut Butter
- 1/2 cup Granulated Sugar
- 1/2 cup Packed Brown Sugar
- 1 Egg
- 1 teaspoon Pure Vanilla Extract
- 1 1/4 cups All-Purpose Flour
- 3/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 cups Milk Chocolate Chips
- 1 14 ounce can Sweetened Condensed Milk
Directions - In a large mixing bowl, beat the butter, peanut butter, and sugars until creamy.
- Beat in egg and vanilla.
- In a small bowl, whisk together flour, baking soda, and salt.
- Add flour mixture to the mixing bowl, and beat until combined.
- Chill dough for at least 1 hour.
- Preheat oven to 325°F.
- Scoop dough by small teaspoonfuls into lightly greased mini muffin tins.
- Bake for 12-15 minutes, or until edges are golden brown.
- Remove from oven, and immediately press the end of a wooden spoon into the center of each cookie to make a well or indentation – do not press all the way to the bottom.
- Cool in pan for 5 minutes before removing to wire racks to cool completely.
- In a small microwave-safe bowl, combine chocolate chips and sweetened condensed milk.
- Heat in the microwave for 30 seconds.
- Stir, and heat an additional 10-15 seconds, or until smooth.
- Spoon or pipe mixture into the center of each cookie cup.
- Allow to set, about 10-15 minutes.
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