Fudge Filled Cookies (Print Version)

# Ingredients:

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

# Instructions:

01 - Cream the butter with the sugars until smooth. Stir in the egg, peanut butter, and vanilla. Add the dry ingredients and mix together.
02 - Wrap the dough and put it in the fridge for at least 1 hour.
03 - Preheat the oven to 325°F. Coat your mini muffin trays with oil or butter.
04 - Roll about 1 tablespoon of dough into a ball. Place it in a pan and press a dent in the center.
05 - Put into the oven and bake for 14-15 minutes until the edges are golden.
06 - Push down the middle again while warm. Cool them in the pan for 5-10 minutes.
07 - Melt chocolate with oil and gently fold it into the mascarpone cheese.
08 - Spoon the filling into the cooled cups. Add chopped nuts or toffee bits if you like.

# Notes:

01 - Bakes at 325°F for a lower temperature.
02 - Stick with processed peanut butter for best consistency.
03 - You can freeze these for later.

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