Peanut Butter Fudge Cookie Cups
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!
Servings: 48
Calories: 139kcal
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
Calories: 139kcal | Carbohydrates: 12g | Protein: 3g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 9mg | Sodium: 87mg | Potassium: 110mg | Fiber: 1g | Sugar: 6g | Vitamin A: 69IU | Calcium: 13mg | Iron: 1mg