Introduction

Fudge Puddles are bite-sized peanut butter cookies filled with rich, creamy chocolate fudge. They offer a perfect balance of sweet and salty flavors, making them an irresistible treat for any occasion. These mini delights are easy to make and sure to become a favorite in your dessert rotation.

The image shows five small cookie cups arranged on a white marbled surface, each filled with a thick, smooth layer of dark chocolate frosting swirled on top, creating a soft peak in the center. The cookie cups are golden brown with a slightly crumbly texture, forming a sturdy base and rim around the chocolate. Scattered around the cookie cups are several dark chocolate chips, and a silver spoon with a swirl of creamy peanut butter rests to the side, adding contrast in color and texture. The scene is softly lit, highlighting the glossy chocolate and the crumbly cookie details, 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 your pan is non-stick, you can skip the spray.
Step 2: Using an electric mixer, cream together the butter, peanut butter, granulated sugar, and light brown sugar until smooth and fluffy. Beat in the egg until well combined.
Step 3: Add the flour, baking soda, and salt to the mixture, then beat just until the ingredients come together. Avoid overmixing.
Step 4: Drop about 1 tablespoon of dough into each mini muffin cup. If using a regular muffin pan, use about twice the amount of dough. This recipe yields roughly 36 mini cookies.
Step 5: Bake for 12 to 14 minutes, until the centers are set and no longer gooey. Immediately remove from the oven and press a small, round object (like the back of a 1 tbsp cookie scoop) into the center of each cookie to create an indent.
Step 6: Let the cookies cool in the pan for 10 to 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 intervals, stirring between each.
Step 8: Spoon or pipe the chocolate fudge mixture into each cookie cup, filling the indents completely. Chill for at least 30 minutes to set before serving.
Step 9: Enjoy your Fudge Puddles! Store leftovers at room temperature for a couple of days or freeze for up to 3 months.

Tips & Variations

For a nut-free option, substitute peanut butter with sunflower seed butter.
Add a pinch of cinnamon or a drop of vanilla extract to the dough for extra flavor.
Use mini chocolate chips for easier melting and smoother fudge filling.
If you don’t have a mini muffin pan, regular muffin tins work well—just increase the dough amount per cup accordingly.

Storage

Store Fudge Puddles at room temperature in an airtight container for up to 2 days. For longer storage, freeze them in a sealed container or freezer bag for up to 3 months. To serve after freezing, thaw at room temperature for about an hour. The fudge filling may firm up more in the fridge, so let them sit a bit before eating if you prefer a softer texture.

How to Serve

The image shows small tartlets with a thick, golden crust on the outside. Each tartlet is filled with a smooth, rich dark chocolate layer that has a shiny, creamy texture. One tartlet in the front center is partially eaten, showing the thick chocolate filling inside the crust. Around the tartlets, small dark chocolate chips are scattered on a white marbled surface. On the right side, a silver spoon holds creamy, light brown peanut butter. In the background, more tartlets sit on a white plate that partially appears. The whole scene is bright and softly focused, emphasizing the details of the chocolate and crust. 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 less creamy and can affect the texture of the dough. It’s best to use smooth, processed peanut butter for the right consistency and flavor.

What can I use to make the indent if I don’t have a cookie scoop?

You can use the back of a teaspoon, a small bottle cap, or even your fingertip to press the indent while the cookies are warm. Just be gentle to avoid breaking the cookie.