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Fudge Puddles Recipe

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★★★★★

4.8 from 146 reviews

Delight in these irresistible Fudge Puddles—bite-sized peanut butter cookie cups filled with creamy semisweet chocolate fudge. With a soft, chewy base and a rich, gooey chocolate center, these treats are perfect for parties, snacks, or satisfying any sweet craving.

Ingredients

Scale

Peanut Butter Cookie Cups

  • ½ cup butter (room temperature)
  • ½ cup smooth peanut butter (not natural)
  • ½ cup granulated sugar
  • ½ cup light brown sugar (lightly packed)
  • 1 egg
  • 1½ cups flour (all purpose or whole wheat)
  • ¾ teaspoon baking soda
  • ½ teaspoon salt

Chocolate Fudge Filling

  • 2 cups semisweet chocolate chips
  • 1 can sweetened condensed milk (approximately 14 ounces)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and spray a mini muffin pan with non-stick spray. If you have a non-stick pan, spraying may not be necessary.
  2. Cream butter, peanut butter and sugars: Using an electric mixer, beat together the room temperature butter, smooth peanut butter, granulated sugar, and light brown sugar until creamy and well combined. Then, add the egg and mix until fully incorporated.
  3. Add dry ingredients: Gradually add the flour, baking soda, and salt to the wet mixture. Beat just until all ingredients are combined, being careful not to overmix to ensure tender cookies.
  4. Form cookie cups: Drop about 1 tablespoon of the dough into each mini muffin cup. This recipe yields roughly 36 mini cookie cups. If using a regular-sized muffin pan, use twice the dough per cup for larger puddles.
  5. Bake: Bake in the preheated oven for 12-14 minutes or until the cookie centers are set and no longer gooey. Remove from the oven, and while the cookies are still warm, press the back of a 1 tablespoon cookie scoop or similar small round object into the center of each cookie to create an indent for the fudge filling.
  6. Cool: Allow the cookies to cool in the pan for 10-15 minutes before carefully removing them to finish cooling completely.
  7. Prepare fudge filling: In a medium saucepan over medium-low heat, combine the semisweet chocolate chips and sweetened condensed milk. Stir continuously until the mixture is melted and smooth. Alternatively, melt the mixture in the microwave on high in 30-second intervals, stirring between each, until smooth.
  8. Fill the cookie cups: Spoon or pipe the warm fudge mixture into the indented centers of each cookie cup.
  9. Set and serve: Chill the filled cookie cups in the refrigerator for at least 30 minutes to allow the fudge to set before serving. Store leftovers at room temperature for a couple of days or freeze for up to 3 months.

Notes

  • For best results, use smooth, not natural, peanut butter to ensure the right texture and sweetness.
  • If you don’t have a mini muffin pan, you can use a regular muffin pan and double the dough quantity per cup.
  • The indent in the cookie cups should be made while the cookies are still warm so the shape holds well when filled.
  • The fudge filling can be melted on the stovetop or in the microwave based on your convenience.
  • These fudge puddles can be stored at room temperature for up to 2 days or frozen for up to 3 months.

Keywords: peanut butter cookie cups, fudge puddles, chocolate fudge filling, mini desserts, easy dessert recipes

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