Peanut Butter Fudge Puddles (Print Version)

# Ingredients:

01 - 1/2 cup unsalted butter, softened.
02 - 1/2 cup 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 for topping.

# Instructions:

01 - Beat butter and sugars until creamy. Add egg, peanut butter, and vanilla. Mix in dry ingredients.
02 - Cover and refrigerate dough for at least 1 hour.
03 - Preheat oven to 325°F. Grease mini muffin pans.
04 - Roll 1 tablespoon dough balls, place in pan, make indent in center.
05 - Bake 14-15 minutes until edges are lightly browned.
06 - Press centers again while warm, cool in pan 5-10 minutes.
07 - Melt chocolate with oil, fold in mascarpone.
08 - Spoon filling into cooled cups, top with nuts if desired.

# Notes:

01 - Bakes at lower temperature (325°F).
02 - Use processed peanut butter for best results.
03 - Can be made ahead and frozen.

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