Chocolate and peanut butter, two peas in a pod in these delicious and easy Peanut Butter Fudge Cookie Cups! Perfect for holidays, minimal ingredients and tasty hand held fun!
I love chocolate and peanut butter together, they have always been one of my favorite flavor pairing. We all know that they go so well together, especially in these Cookie Cups!
This is a recipe I have been making for a long time now, simple because we absolutely adore them, they are super easy and are just all around fun and tasty.
These are also known as Fudge Puddles, we use Fudge Cookie Cups and Fudge Puddles interchangeably with this recipe, it’s been know as different things in our family.
So I figured I would include both the names that we call them, but you can just call them absolutely delicious because that pretty much sums the recipe up.
We love making these around the holidays, they make an amazing treat to have on your dessert table or a great gift to give for a cookie exchange.
I love doing cookie exchanges and these are always requested when we do them with our friends! Of course I always make extra to keep for myself because who wouldn’t!
Some of our other favorite peanut butter and chocolate pairings we have on our site include: Silky Peanut Butter Brownies, Peanut Butter Cheesecake and Reese’s Peanut Butter Cup Cheesecake Bars.
WHY THIS RECIPE WORKS:
- With easy pantry staple ingredients these are super easy to prepare.
- They make a large batch but you can double or halve to serve as many as you’d like.
- Switch up the cookie cup flavor to your favorite and mix and match to get a different treat!
INGREDIENTS NEEDED (FULL RECIPE AT BOTTOM):
All-purpose flour
Baking soda
Salt
Peanut butter
Unsalted butter
Brown sugar
Granulated sugar
Egg
Milk
Vanilla
Chocolate chips
Peanuts
HOW TO MAKE PEANUT BUTTER FUDGE COOKIE CUPS, STEP BY STEP:
- Preheat oven to 325℉. Whisk together flour, baking soda, and salt into a bowl and set aside
- In a separate large bowl with an electric mixer beat together peanut butter, butter and sugars on medium-high speed until light and fluffy.
- Add the egg, milk, and vanilla.
- Beat on med-high until well incorporated
- Add the flour mixture.
- Mix on low just until the flour mixture is incorporated.
- Shape the dough into 1-inch balls and place into lightly greased mini muffin cups. Bake 11-13 minutes or until lightly browned.
- Remove from oven and immediately make wells by pressing a teaspoon into the center of each.
- Cool in the tin for 5 minutes, then transfer to a cooling rack
- Combine the chocolate chips and peanut butter in a microwave-safe bowl. Microwave in 30 second intervals, stirring between each round, until smooth.
- Using a pastry bag or a small pitcher, fill each shell with filling.
- Garnish with peanuts before filling sets.
- Allow to cool about 2 hours for filling to set.
CAN I USE PEANUT BUTTER COOKIE DOUGH?
Yes, you shouldn’t have any problem using either refrigerated cookie dough or packaged cookie dough mix. The only thing that you want to make sure of is that you have enough to make 4 dozen.
I would buy two to be safe and start out with one and see how far that gets you and then proceed to use a second if needed.
We have only made these Fudge Cookie Cups using homemade cookie dough so I cannot say for sure how much you will need.
WHAT IS THE BEST WAY TO FILL THE COOKIE CUPS?
We like to place our melted chocolate into a large piping bag fitted with an open star tip, this helps it come out nicely and evenly into each of the individual cups.
WHAT KIND OF CHOCOLATE SHOULD I USE?
We use semi-sweet chocolate chips for this recipe as it balances out the sweetness of the whole dessert itself. We also recommend using a high quality chocolate chip for better melting.
You can use any of your favorite chocolates depending on your flavor preference. Milk, dark and even white chocolate will work for this recipe.
HOW TO STORE:
These can be stored at room temperature in an airtight container or ziptop bag for up to 2 days or in the refrigerator for up to 4-5.
These can also be frozen, place in a freezer container separated by parchment paper, they will keep frozen for up to 1-2 months, let defrost at room temperature before serving.
TIPS AND TRICKS:
- We like to use creamy peanut butter in our dough but if you want a little contrast you can use chunky.
- Semi-sweet chocolate chips are our favorite but you can use dark, milk or even white chocolate for these.
- Store bought cookie dough can be substituted for homemade.
- We love topping with chopped peanuts, but this is completely optional.
- These can be frozen, see my tips above.
- Make sure to use a high quality chocolate chip so it melts easier.
If you want a delicious chocolate and peanut butter treat then you have to make these Peanut Butter Fudge Cookie Cups aka Fudge Puddles.
If you like this recipe you might also like:
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Peanut Butter Fudge Cookie Cups
Ingredients
- 1 ½ cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon salt
- ¾ cup creamy peanut butter
- ½ cup unsalted butter softened
- ⅓ cup brown sugar packed
- ⅓ cup granulated sugar
- 1 large egg
- 2 tablespoons milk
- 1 teaspoon vanilla extract
Filling:
- 2 cups semisweet chocolate chips
- ¾ cup creamy peanut butter
Topping:
- ¼ cup chopped peanuts
Instructions
- Preheat oven to 325℉. Whisk together flour, baking soda, and salt into a bowl and set aside
- In a separate large bowl with an electric mixer beat together peanut butter, butter and sugars on medium-high speed until light and fluffy.
- Add the egg, milk, and vanilla.
- Beat on med-high until well incorporated
- Add the flour mixture.
- Mix on low just until the flour mixture is incorporated.
- Shape the dough into 1-inch balls and place into lightly greased mini muffin cups. Bake 11-13 minutes or until lightly browned.
- Remove from oven and immediately make wells by pressing a teaspoon into the center of each.
- Cool in the tin for 5 minutes, then transfer to a cooling rack
- Combine the chocolate chips and peanut butter in a microwave-safe bowl. Microwave in 30 second intervals, stirring between each round, until smooth.
- Using a pastry bag or a small pitcher, fill each shell with filling.
- Garnish with peanuts before filling sets.
- Allow to cool about 2 hours for filling to set.
Nutrition
Tornadough Alli is not a nutritionist or dietitian, and any nutritional information shared is an estimate. If calorie count and nutritional value is important to you, we recommend running the ingredients through whichever online nutritional calculator you prefer. Calories and values can vary depending on which brands were used.
Aleshia
Made these as per recipe and they were absolutely amazing!!!!!! They have made it into my annual cookie platter! Thank you for this recipe!