Ingredients
24
24 servings
- •0.5 cup butter, softened
- •0.5 cup creamy peanut butter
- •0.5 cup white sugar
- •0.5 cup packed brown sugar
- •1 egg
- •0.5 teaspoon vanilla extract
- •1.25 cups all-purpose flour
- •0.75 teaspoon baking soda
- •0.5 teaspoon salt
- •1 cup milk chocolate chips
- •1 cup semi-sweet chocolate chips
- •1 (14 ounce) can sweetened condensed milk
- •1 teaspoon vanilla extract
- •0.75 cup pecan halves
Instructions
- Preheat the oven to 325 degrees F (165 degrees C).
- Sift together flour, baking soda, and salt.
- Cream butter, peanut butter, and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir flour mixture into creamed mixture. Shape the dough into 48 balls, 1-inch each. Place each ball in one compartment of a mini muffin tin.
- For the filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.
- Bake in the preheated oven for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller. Cool in the pan for 5 minutes. Then carefully remove to wire racks. Using a measuring cup fill each shell with the chocolate mixture. Top with a pecan half.
Nutritional Facts
Per 24 servings
- Calories: 273
- Carbohydrate: 33g
- Fat: 15g
- Fiber: 1g
- Protein: 5g
- Sugar: 26g
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