Introduction

Fudge Puddles are a delightful treat that combines peanut butter cookie cups filled with rich, creamy chocolate fudge. These bite-sized desserts offer the perfect balance of sweet and nutty, making them an irresistible snack or party favorite.

The image shows small dessert cups with two layers: the bottom and sides are a light golden brown crumbly crust, and the top is a smooth, shiny dark chocolate filling swirled into a small peak. These cups are arranged on a white marbled surface, scattered with dark chocolate chips and a spoonful of creamy, light brown peanut butter nearby. The texture contrast between the crumbly crust and glossy chocolate filling stands out clearly. photo taken with an iphone --ar 4:5 --v 7

Ingredients

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
2 cups semisweet chocolate chips
1 can sweetened condensed milk

Instructions

Step 1: Preheat your oven to 350 degrees F and spray a mini muffin pan with non-stick spray. If using a non-stick pan, spraying is optional.
Step 2: Using an electric mixer, cream together the butter, peanut butter, granulated sugar, and brown sugar until smooth. Beat in the egg until fully combined.
Step 3: Add the flour, baking soda, and salt, and mix just until incorporated—avoid overmixing the dough.
Step 4: Drop about 1 tablespoon of dough into each mini muffin cup. You should get roughly 36 cookie cups. For larger cookies, use a regular muffin pan and double the dough amount per cup.
Step 5: Bake for 12-14 minutes until the centers are set and no longer gooey. Right after removing from the oven, use a small round object—like the back of a tablespoon cookie scoop—to press an indent into each cookie cup.
Step 6: Allow the cookie cups to cool in the pan for 10-15 minutes before carefully removing them.
Step 7: In a medium saucepan over medium-low heat, combine the chocolate chips and sweetened condensed milk. Stir frequently until melted and smooth. Alternatively, melt the mixture in the microwave on high in 30-second increments, stirring between intervals.
Step 8: Spoon or pipe the warm fudge mixture into each cookie cup indent.
Step 9: Chill the filled cookies for at least 30 minutes to allow the fudge to set before serving.

Tips & Variations

Use a piping bag or a zip-top bag with a small corner cut off for a neater fudge filling.
Substitute peanut butter with almond or cashew butter for a different nutty flavor.
Add a pinch of cinnamon or a dash of espresso powder to the dough for a subtle twist.
If you prefer a softer cookie cup, bake for a minute less, but ensure the fudge still sets properly.

Storage

Store fudge puddles at room temperature in an airtight container for up to two days. For longer storage, freeze them for up to three months. When reheating, allow frozen puddles to thaw at room temperature; no additional warming is needed as they are best enjoyed chilled or at room temperature.

How to Serve

The image shows a white plate holding 15 small cookie cups filled with smooth, thick chocolate ganache. Each cup has one layer, a golden-brown crumbly cookie base shaped like a small bowl, topped with a glossy, dark brown, creamy chocolate filling that forms soft peaks in the center. The cookie edges are slightly rough and uneven, contrasting with the silky texture of the chocolate. The plate is placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter in this recipe?

Natural peanut butter tends to be thinner and oilier, which can affect dough consistency. It’s best to use smooth, non-natural peanut butter for the right texture and flavor.

Can I make fudge puddles without a mini muffin pan?

Yes, you can use a standard muffin pan and increase the dough amount per cup. The baking time may need to be extended slightly, so watch for the centers to set before removing from the oven.