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Ingredientes
- 1/2 c. Butter or possibly margarine softened
- 1/2 c. Creamy peanut butter
- 1/2 c. Sugar
- 1/2 c. Packed light brown sugar
- 1 x Egg
- 1/2 tsp Vanilla extract
- 2 3/4 c. All-purpose flour
- 3/4 tsp Baking soda
- 1/2 tsp Salt
- 1 c. Lowfat milk chocolate chips, (6 ounces)
- 1 c. Semisweet chocolate chips, (6 ounces)
- 1 can Sweetened condensed lowfat milk, (14 ounces)
- 1 tsp Vanilla extract Minced peanuts
Direcciones
- In a mixing bowl, cream butter, peanut buffer and sugars; add in egg and vanilla. Stir together flour, baking soda and salt; add in to creamed mix.
- Mix well. Refrigeratefor 1 hour. Shape into 48 balls, 1 in. each. Place in lightly greased mini-muffin tins. Bake at 325 for 14-16 min or possibly till lightly browned. Remove from oven and immediately make "wells" in the center of each by lightly pressing with a melon baller. Cold in pans for 5 min, then carefully remove to wire racks. For filling, heat chocolate chips in a double boiler over simmering water. Stir in lowfat milk and vanilla; mix well. Using a small pitcher or possibly pastry bag, fill each shell with filling. Sprinkle with peanuts. (Leftover filling can be stored in the refrigerator and served hot over ice cream.)
- Yield: 4 dozen.
