- 1/2 cup butter softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup light brown sugar
- 1 egg
- 1/2 teaspoon vanilla
- 1-1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1 cup (6 ounces) milk chocolate chips
- 1 cup (6 ounces) semi-sweet chocolate chips
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla
- Chopped peanuts
In a mixing bowl, cream butter, peanut butter, and sugars; add egg and vanilla.
Stir together flour, baking soda, and salt; add to creamed mixture. Mix well. Chill for 1 hour.
Preheat oven to 325 F. Shape dough into 48 balls, 1-inch each. Place in lightly greased mini muffin tins. Bake for 14-16 minutes or until lightly browned.
Remove from oven and immediately make “wells” in the center of each by lightly pressing with a melon baller. Cool in pans for 5 minutes, then carefully remove to wire racks.
For the filling: melt chocolate chips in a double boiler over simmering water. Stir in milk and vanilla; mix well. Using a small pitcher or pastry bag, fill each cooled shell with filling. Sprinkle with peanuts.