Ingredients

Instructions

  1. Pastry Shells:
  2. In a mixing bowl, cream butter, peanut butter and sugars.
  3. Add eggs and 1 teaspoon vanilla.
  4. Stir together the flour, baking soda and salt, adding this to the creamed mixture.
  5. Mix well.
  6. Chill for 1 hour.
  7. Preheat oven to 325°F.
  8. Lightly grease mini-muffin pans.
  9. Shape batter into 1-inch balls and place balls in lightly greased mini-muffin tins.
  10. Bake for 14 to 16 minutes or until lightly browned.
  11. Remove from oven and immediately make "wells" in the center of each by lightly pressing with a small teaspoon.
  12. Cool in pans for 5 minutes, then carefully remove to wire racks.
  13. Filling:
  14. Melt chocolate chips in a double boiler over simmering water. Stir in condensed milk and remaining 1 teaspoon vanilla; mix well.
  15. Using a small pitcher or pastry bag, fill each shell with filling.
  16. Store in an airtight container in a cool place. Makes 8 dozen cookies.