You may already know how I feel about cutesy recipe titles.
I’m just not really into them.
All I want is for a recipe name to tell me what is actually in the recipe. Maybe I just put more thought into this than I should. Maybe I’m the only one who really cares.
On the other hand though, I’m a somewhat nostalgic person.
When I’m making a recipe from childhood, or one that’s been around a long time, I just feel like names shouldn’t be messed with. Like it’s offensive to the people who have been making these recipes for years.
Anyway. Obviously I put too much thought into titles. I hope you never know how much time it takes me to come up with a title sometimes. It’s embarrassing.
We had to say goodbye to my grandma suddenly in November. It was a big shock, and though I’m thankful she didn’t suffer, we all miss her like crazy.
I think the hardest part of having to say goodbye without warning is the regret. I regret not spending enough time with her, or talking to her enough, or not dropping in to see her even though you know she’s lonely. I regret “not having time”.
It’s hard to think that, in just a few hours, you can lose anyone you love and never see it coming. My grandma was lucky and lived a full life. Full of love, and family, and food. But after she was gone I looked at the rest of my family, at my 2 year old daughter, the baby we’re expecting, my husband, and realized that there’s never a guarantee.
So I squeeze my girl a little tighter these days. And try to remember that time can be found if you look hard enough.
Now, I know you got all excited about the “fudge” part in this recipe and came over and weren’t expecting me to get all emotional. But if you hang in there a little longer, there’s a reason I’m telling you this.
So we were going through my grandma’s things after the funeral, and her grandkids were able to take some things from the house.
My grandma was always one to write in her cookbooks. She’d write the date she tried something, and how it turned out, and sometimes the changes she’d made. I knew that I wanted to have some of her cookbooks to find some new inspiration, and hopefully enjoy some of the same recipes she enjoyed many years earlier.
When I came across this recipe, I had to make it. There were no notes, but I’d heard the name tossed around before, and it just sounded so good.
The cookie cup is really simple even though it’s made from scratch, and the filling only has 2 ingredients! The chocolate firms up nicely and takes on a truffle-like texture.
And, I mean, chocolate and peanut butter.
These come together much more quickly than you might think considering everything is made from scratch, so there really is no reason not to make them.
Here’s a little video on how to make them!
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- 1/2 cup margarine or butter room temperature
- 1/2 cup peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 1/4 cups flour I used all whole wheat
- 3/4 tsp baking soda
- 1/2 tsp salt
- 2 cups semisweet chocolate chips
- 1 can sweetened condensed milk
- Preheat oven to 350 degrees F and grease a mini muffin pan.
- With a mixer, cream together butter, peanut butter and sugars. Beat in egg.
- Add flour, baking soda and salt and beat until combined.
- Drop teaspoons of dough into mini muffin pans (or you can use regular pans and just make them twice as big!).
- Bake for 9-10 minutes until the center is set. Remove from the oven and use a small, round object to make an indent in the center while still warm (I used the back of a 1 tbsp cookie scoop, and it worked wonderfully!).
- Let cool for 20-30 minutes before removing from pan.
- In a medium pot, combine chocolate chips and condensed milk over medium-low heat and stir until melted and smooth. Fill cookie shells and set aside to set for about 20-30 minutes.
- These store perfectly at room temperature for a couple days, or in the refrigerator or freezer!
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