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Fudge Puddles Recipe

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★★★★★

4.7 from 140 reviews

Fudge Puddles are delightful peanut butter cookie cups filled with a luscious, creamy chocolate fudge made from semisweet chocolate chips and sweetened condensed milk. These bite-sized treats combine a rich, slightly salty peanut butter base with a smooth fudge topping, perfect for snacking or sharing at gatherings.

Ingredients

Scale

Cookie Base

  • 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

Fudge Filling

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

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and lightly spray a mini muffin pan with non-stick spray. If using a non-stick pan, spraying may be optional.
  2. Cream wet ingredients: Using an electric mixer, cream together the room temperature butter, smooth peanut butter, granulated sugar, and light brown sugar until smooth and fluffy. Beat in the egg until fully incorporated.
  3. Mix dry ingredients: Add the flour, baking soda, and salt to the wet mixture. Beat just until the dough comes together; do not overmix.
  4. Fill muffin pan: Drop approximately 1 tablespoon of the dough into each cup of the mini muffin pan. You should get about 36 cookie cups. If using a regular muffin pan, use double the dough per cup.
  5. Bake cookies: Bake in the preheated oven for 12-14 minutes, or until the centers are set and no longer gooey. Remove from oven.
  6. Create indents: While cookies are still warm, use the back of a 1-tablespoon cookie scoop or another small round object to gently press an indent into the center of each cookie cup.
  7. Cool cookies: Let the cookie cups cool in the pan for 10-15 minutes before carefully removing them to a wire rack.
  8. Make fudge filling: In a medium saucepan over medium-low heat, combine the semisweet chocolate chips and sweetened condensed milk. Stir continuously until the chocolate melts and the mixture is smooth. Alternatively, melt in the microwave on high in 30-second intervals, stirring between each until smooth.
  9. Fill cookie cups: Spoon or pipe the warm fudge mixture into each cookie cup indent.
  10. Chill and set: Refrigerate the filled fudge puddles for about 30 minutes until the fudge is firm and set.
  11. Store: These treats keep well at room temperature for a few days or can be frozen for up to 3 months.

Notes

  • You can use either all-purpose or whole wheat flour based on preference.
  • Non-stick spray is recommended unless using a guaranteed non-stick muffin pan to ease release of cookies.
  • Be careful not to overbake; centers should be set but still soft to hold the fudge filling.
  • The fudge filling can be reheated gently if it firms up before filling the cookies.
  • These freeze well, so make a batch ahead and store them in an airtight container in the freezer.
  • For a different flavor profile, try using crunchy peanut butter instead of smooth.

Keywords: peanut butter cookies, fudge puddles, chocolate fudge, mini muffin dessert, easy chocolate treats, peanut butter dessert

Find it online: https://trendytasterecipes.com/fudge-puddles-recipe/