Peanut Butter Fudge Puddles (Print Version)

# Ingredients:

01 - 1/2 cup unsalted butter, softened.
02 - 1/2 cup packed brown sugar.
03 - 1/2 cup granulated sugar.
04 - 1 large egg, room temperature.
05 - 2/3 cup creamy peanut butter.
06 - 1 teaspoon vanilla extract.
07 - 1 1/4 cups all-purpose flour.
08 - 1/2 teaspoon baking soda.
09 - 1/2 teaspoon salt.
10 - 8 ounces semi-sweet chocolate, chopped.
11 - 1 teaspoon vegetable oil.
12 - 8 ounces mascarpone cheese, room temperature.
13 - 1/2 cup toffee bits or chopped peanuts (optional).

# Instructions:

01 - Beat butter and sugars until light, then mix in egg, peanut butter, and vanilla.
02 - Mix in flour, baking soda, and salt until well combined.
03 - Cover and refrigerate dough for at least 1 hour.
04 - Heat oven to 325°F and grease mini muffin pans.
05 - Roll dough into balls, place in pan, make indent in center.
06 - Cook for 14-15 minutes until edges are lightly brown.
07 - Press centers again while warm, then cool completely.
08 - Melt chocolate with oil, fold in mascarpone until smooth.
09 - Spoon filling into cooled cups, top with nuts if desired.

# Notes:

01 - Bake at 325°F not 350°F.
02 - Process peanut butter works better than natural.
03 - Use baking chocolate, not chips.
04 - Can be made ahead and frozen.

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