Fudge Puddles (cookies)

1/2 cup butter softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed ligh brown sugar
1 egg
1/2 tsp vanilla
1 1/4 cups flour
3/4 tsp baking soda
1/2 tsp salt

Fudge Filling
1 cup (6 oz milk chocolate chips)
1 cup (6 oz semisweet chocolate chips)
1 can (14 ounces) sweetened condensed milk
1 tsp vanilla
pecan halves

In a mixing bowl, cream butter, peanut butter and sugars; add egg and
vanilla. Sift together flour, baking soda and salt; add to cream mixture.
Mix well. Shape into 48 balls, 1 inch each. Place in mini muffin tins.
Bake at 325 for 14 - 16 minutes or until lightly brown. Remove from oven
and immediately make wells in the center of each using a melon baller.
Cool in pan for 5 minutes. Then carefully remove to wire racks.

For filling, put chocolate chips in a double boiler over simmering water.
Stir in milk and vanilla, mix well. Using a measuring cup fill each shell
with the chocolate mixture. Top with a pecan halve. Makes 4 dozen.