If you’re a dessert lover on a mission to impress, you’ll absolutely fall for Peanut Butter Fudge Puddles (Cookie Cups). These adorable, two-bite treats have a soft and chewy peanut butter cookie base that’s lovingly shaped into a cup, then brimming with creamy, homemade chocolate fudge. With every bite, you get the perfect marriage of nutty, sweet, and fudgy goodness, making them irresistible for both chocolate and peanut butter fans. They’re a crowd-pleaser for bake sales, parties, or spontaneous weeknight baking—and trust me, there’s nothing quite like watching these little beauties disappear from the dessert tray!
Ingredients You’ll Need
The magic of Peanut Butter Fudge Puddles (Cookie Cups) is how a handful of classics come together for an unforgettable treat. Every ingredient plays a key role in building those dreamy layers of flavor and texture.
- Unsalted butter (1/2 cup, softened): Lends a rich, creamy base so the cookies bake up beautifully tender.
- Creamy peanut butter (1/2 cup): Brings that unmistakable peanutty flavor and a plush texture to the cookie cups.
- Granulated sugar (1/2 cup): Adds essential sweetness and encourages a delicate crumb.
- Packed brown sugar (1/2 cup): Deepens the flavor with caramel notes and keeps the cookies soft.
- Large egg (1): Binds everything and ensures the cookies bake up light.
- Vanilla extract (1/2 teaspoon): Rounds out and enhances every flavor in the dough and fudge.
- All-purpose flour (1 1/4 cups): Provides structure, holding that signature cup shape.
- Baking soda (3/4 teaspoon): Offers gentle lift for soft and slightly puffy cookies.
- Salt (1/2 teaspoon): Balances and brightens all the sweet, rich flavors.
- Semisweet chocolate chips (1 cup): Form the smooth, fudgy center that makes these puddles shine.
- Sweetened condensed milk (1/2 cup): Gives the fudge its silky, luscious consistency.
- Butter (1 tablespoon): Enriches the chocolate filling, making it glossy and indulgent.
- Vanilla extract (1/2 teaspoon): Adds depth and warmth to the fudge.
How to Make Peanut Butter Fudge Puddles (Cookie Cups)
Step 1: Cream the Butters and Sugars
Grab a large mixing bowl and beat together the softened butter, creamy peanut butter, granulated sugar, and brown sugar until the mixture is light and fluffy. This is the secret to a soft, melt-in-your-mouth texture. Don’t rush this step—give it a good 2-3 minutes with your mixer so everything’s well incorporated!
Step 2: Add the Egg and Vanilla
Beat in the egg and vanilla extract, ensuring they’re fully blended. The egg brings everything together, while the vanilla adds that nostalgic, mouthwatering aroma we all love in home-baked cookies.
Step 3: Combine the Dry Ingredients
In a separate bowl, whisk together the all-purpose flour, baking soda, and salt. Slowly add these dry ingredients to the wet mixture, mixing just until combined. This way, your cookie cups bake up soft and tender—never tough!
Step 4: Form and Bake the Cookie Cups
Roll the dough into 1-inch balls and gently nestle each one into a greased mini muffin tin. Bake at 350°F (177°C) for 10 to 12 minutes, or until the edges are lightly golden and set. This is where the magic of Peanut Butter Fudge Puddles (Cookie Cups) truly begins!
Step 5: Create the Puddles
As soon as those cookie cups come out of the oven, use the back of a rounded teaspoon to gently press an indentation into each warm cookie. This creates the perfect well for our luscious fudge filling. Let the cookies cool in the pan—the cup will hold its shape best this way.
Step 6: Make the Fudge Filling
While the cookies cool, start on the fudge. In a small saucepan over low heat, melt the semisweet chocolate chips, sweetened condensed milk, and butter, stirring constantly until the mixture is smooth and utterly tempting. Take it off the heat, stir in the vanilla, and get ready to fill those cookie cups!
Step 7: Fill the Cookie Cups with Fudge
Spoon the warm fudge into the cookie cups, filling each indentation so every bite oozes with chocolatey goodness. Let the filled cups cool completely in the pan to set the fudge firmly—if you can resist taste-testing a few right away, that is!
How to Serve Peanut Butter Fudge Puddles (Cookie Cups)
Garnishes
To elevate the look and flavor of your Peanut Butter Fudge Puddles (Cookie Cups), try topping each with festive sprinkles, a drizzle of white chocolate, or a sprinkling of chopped salted peanuts. These little touches make your cookie cups look bakery-worthy and give each bite a hint of extra crunch or color!
Side Dishes
Serve these cookie cups with a tall glass of cold milk for the ultimate classic combo, or pair with a scoop of vanilla ice cream for a decadent dessert plate. They also match beautifully with a hot latte or rich hot cocoa; perfect for cozy evenings or entertaining guests.
Creative Ways to Present
Present your Peanut Butter Fudge Puddles (Cookie Cups) stacked on a pretty cake stand, nestled in colorful cupcake papers, or arranged in gift boxes as edible presents. For a party, try making a sweet platter with fresh berries and mini marshmallows tucked between the cookie cups.
Make Ahead and Storage
Storing Leftovers
To keep your cookie cups fresh and soft, store them in an airtight container at room temperature for up to 5 days. Layering parchment or wax paper between the stacks helps prevent sticking and keeps the fudge looking perfect.
Freezing
Peanut Butter Fudge Puddles (Cookie Cups) freeze like a dream! Place cooled cookie cups in a single layer on a baking sheet to freeze solid, then transfer to a freezer bag or container. They can be frozen for up to 2 months—just thaw at room temperature before serving.
Reheating
If you love a gooey fudge center, pop a cookie cup in the microwave for 8 to 10 seconds straight from room temperature. This brings back that just-baked warmth, making them taste freshly made even days later.
FAQs
Can I use crunchy peanut butter instead of creamy?
Absolutely! Crunchy peanut butter adds a subtle crunch and some extra peanut bits, making the cookie cups even more fun to eat. Your Peanut Butter Fudge Puddles (Cookie Cups) will have a slightly different, but wholly delicious, texture.
Do I need a mini muffin tin to make these?
For the true “puddle” effect and easy portioning, a mini muffin tin is ideal. If you don’t have one, you can try shaping the dough into small nests on a baking sheet, but they might spread and won’t have that signature cup shape.
Can I make the cookie dough in advance?
Yes, you can prepare the dough a day or two ahead. Wrap it tightly in plastic and chill in the fridge, then let it soften slightly before shaping into balls and baking as directed.
How do I know when the cookie cups are done baking?
Look for cookies that are lightly golden at the edges and puffed in the center. Resist overbaking, as you want the cups to remain soft and tender—remember, they’ll continue to set as they cool in the pan.
Are these Peanut Butter Fudge Puddles (Cookie Cups) safe for nut allergies?
Because they’re loaded with peanut butter, these cookie cups are not suitable for anyone with a peanut allergy. For a nut-free version, try using sunflower seed butter and double-check all ingredients for cross-contamination.
Final Thoughts
Whether you’re a seasoned baker or just looking for that show-stopping treat, Peanut Butter Fudge Puddles (Cookie Cups) promise to delight with every bite. Their mix of rich chocolate and soft peanut butter cookie is pure comfort and celebration in one. I hope you give these a try soon—you and your loved ones are in for something special!
Print
Peanut Butter Fudge Puddles (Cookie Cups) Recipe
- Total Time: 37 minutes
- Yield: 24 cookie cups 1x
- Diet: Vegetarian
Description
Indulge in these delightful Peanut Butter Fudge Puddles, cookie cups filled with a rich fudge center. These sweet treats are perfect for any occasion and sure to satisfy any sweet tooth.
Ingredients
For the cookie cups:
- 1/2 cup unsalted butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1 and 1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
For the fudge filling:
- 1 cup semisweet chocolate chips
- 1/2 cup sweetened condensed milk
- 1 tablespoon butter
- 1/2 teaspoon vanilla extract
Instructions
- Preheat the oven and prepare the muffin tin: Preheat the oven to 350°F (177°C) and grease a mini muffin tin.
- Make the cookie cups: Cream butter, peanut butter, sugars until fluffy. Add egg and vanilla. Combine dry ingredients and mix. Shape dough into balls and place in muffin cups. Bake until golden.
- Prepare the fudge filling: Melt chocolate chips, condensed milk, butter. Stir in vanilla. Fill each cookie cup indentation with warm fudge.
- Cool and serve: Allow the fudge to set in the cookie cups. Enjoy!
Notes
- For extra flair, top with sprinkles, nuts, or white chocolate drizzle.
- Store in an airtight container for up to 5 days or freeze for up to 2 months.
- Prep Time: 25 minutes
- Cook Time: 12 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 180
- Sugar: 14 g
- Sodium: 95 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 21 g
- Fiber: 1 g
- Protein: 3 g
- Cholesterol: 20 mg
