Fudge Filled Sandies Recipes

FUDGE PUDDLES

Steps:

• In a large bowl, cream butter, peanut butter and sugars until blended. Beat in egg and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle., Preheat oven to 325°. Shape into forty-eight 1-in. balls. Place in greased mini-muffin cups. Bake 14-16 minutes or until light brown. Immediately press a 1/2-in.-deep indentation in center of each cookie with the end of a wooden spoon handle. Cool in pans 5 minutes. Remove to wire racks to cool completely., For filling, in a microwave, melt chocolate chips; stir until smooth. Whisk in milk and vanilla until smooth. Fill each cookie with filling; sprinkle with peanuts. (If desired, refrigerate remaining filling; serve warm with ice cream.)

CARAMEL FILLED SANDIES

Steps:

• In medium bowl, combine cookie mix, pecans, flour, butter and egg until soft dough forms. Shape into 1 1/2-inch balls. On ungreased cookie sheets, place balls 2 inches apart. Using thumb or handle of wooden spoon, make indentation in center of each cookie.
• Bake at 375° F for 8 to 10 minutes or until edges are light golden brown. Cool; place cookies on cooling racks. Cool completely.
• In small microwaveable bowl, microwave caramels and half and half uncovered on High 1 to 2 minutes, stirring once, until caramels are melted. Spoon 1 teaspoon caramel into indentation of each cookie. Cool 15 minutes.
• Drizzle with melted dark chocolate and white baking chips. Sprinkle with salt. Let stand 15 minutes or until chocolate is set.

FUDGE-FILLED BLONDIES

Steps:

• Preheat oven to 375°F.
• Grease and flour a 9 x 13 baking pan.
• In a large bowl, cream together the butter and both sugars until light and fluffy.
• Beat in the eggs, then the vanilla until smooth and well blended.
• In another bowl, stir together the flour, baking powder, and salt.
• Add to the creamed mixture just until combined; do not overmix.
• Spread half the batter in the prepared pan.
• Stir together the melted chocolate and condensed milk to form a fudge-like mixture; spread in an even layer over the batter.
• Cover with the remaining batter.
• (The easiest way to do this is to drop little mounds of dough over the filling. Then, using your fingertips, pinch the pieces together until they make a fairly even layer. You won't be able to cover the filling completely--that's okay.) Bake for 25 minutes, or until a toothpick tests done.
• Cool on a wire rack before cutting into bars.