Fudge Puddles round 2

When I make fudge puddles I  normally use a peanut butter cookie base.  However, my daughter now goes to a nut free school so I had to come up with another base so that I can take them as a treat for the teachers and kids.  I decided to use the base of a chocolate chip cookie.  I know it would just be easier to make chocolate chip cookies but they just do not look as festive.

Ingredients for the cookies:
3/4 cup granulated sugar
3/4 cup packed light brown sugar
1 egg
1 cup butter softened
1 tsp vanilla
2 1/4 all purpose flour
1 tsp baking soda
1/2 tsp salt 

Ingredients for the Fudge:
1 cup milk chocolate chips
1 cup semi sweet chocolate chips
1 14 oz can sweetened condensed milk
1 tsp vanilla extract


Heat oven to 375 degrees.
Mix sugars, butter, vanilla and egg in a large mixing bowl.  Once combined mix in flour baking soda and salt.  Drop about 1 rounded tablespoon in greased mini muffin tin.

Bake 8 to 10 minutes or until light brown.
Remove from oven and immediately make wells.  I use a hot sauce bottle and wrap with foil or cling wrap.  Take the bottle and press the center down lightly.  Cool 5 minutes, remove carefully to a cooling rack.

To make the fudge combine all the ingredients in a microwave safe bowl.  Heat for 20 seconds and then stir.  Then heat for 10 seconds and stir.  Continue this process until the filling is smooth.  
Then pipe the fudge into the wells.  Let set for about 2 minutes.