So Aaron bought the cookbook that we got this recipe out of. I must say that I was so excited to try this one out. It is like chocolate and peanut butter decadence all rolled into one! These are definitely for those days when you just need that chocolate fix but you don't want to feel too bad about what you are eating. It is especially good for those days when you go to your closet looking to wear that pair of fat jeans you've been saving only to realize that your fat jeans are now your regular every day jeans, and now you have to eat your sorrow away. You girls follow me? Anyway, try them out. They are delicious.
1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed light brown sugar
1/2 teaspoon vanilla
1-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup milk chocolate chips
1 cup semisweet chocolate chips
1 can (14 ounces) sweetened condensed milk
1 teaspoon vanilla
In a large bowl, cream the butter, peanut butter, and sugars. Beat in egg and vanilla. Combine the flour, baking soda and salt. Gradually add to creamed mixture. Chill for one hour.
Shape mixture into 48 balls, 1 inch each. Place balls in lightly greased mini-muffin tins. Bake at 325 for 14-16 minutes or until lightly browned. Using the end of a wooden spoon handle, make a 3/8-1/2 inch deep indentation in the center of each ball. Cool in pans for 5 minutes before removing to wire racks to cool completely.
For filling, in a microwave or small saucepan, melt chocolate chips. Stir in milk and vanilla until smooth. Fill each shell with chocolate filling. Sprinkle with chopped peanuts. (Any leftover chocolate filling can be stored in the fridge and served later warmed over ice cream).
Source: TOH Most Requested Recipes