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Fudge Puddles Recipe

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★★★★★

4.9 from 59 reviews

Deliciously indulgent Fudge Puddles combine soft peanut butter cookie cups filled with rich, creamy chocolate fudge made from semisweet chocolate chips and sweetened condensed milk. Perfect as bite-sized treats, these fudgy delights are baked to perfection, then filled with a smooth chocolate center and chilled to set. Ideal for parties or anytime you crave a decadent peanut butter and chocolate combo.

Ingredients

Scale

Cookie Cups

  • 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 sweetened condensed milk (14 oz)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Spray a mini muffin pan with non-stick spray to prevent sticking; if using a non-stick pan, spraying can be optional.
  2. Cream butter, peanut butter and sugars: Using an electric mixer, cream together the room temperature butter, smooth peanut butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. Beat in the egg until fully combined.
  3. Add dry ingredients: Mix in the flour, baking soda, and salt with the mixer on low speed just until all ingredients are incorporated, avoiding overmixing to maintain a tender texture.
  4. Drop dough into muffin pan: Spoon about 1 tablespoon of dough into each mini muffin cup. If using a regular muffin pan, increase the dough amount to make larger cookies. This recipe yields approximately 36 mini cookie cups.
  5. Bake: Bake for 12 to 14 minutes, or until the centers are set and no longer gooey. Remove from the oven and immediately press a small round object (such as the back of a 1 tablespoon cookie scoop) into the center of each cookie to create an indentation for the fudge filling.
  6. Cool cookies: Allow the cookies to cool in the pan for 10 to 15 minutes before carefully removing them to a wire rack or plate.
  7. Make fudge filling: In a medium saucepan, combine the semisweet chocolate chips and sweetened condensed milk over medium-low heat. Stir continuously until the chocolate chips are fully melted and the mixture is smooth and creamy. Alternatively, melt the mixture in the microwave on high in 30 second increments, stirring in between.
  8. Fill cookie cups: Spoon or pipe the warm fudge filling into the indentations of the cooled cookie cups, filling them generously.
  9. Chill to set: Chill the filled cookie cups in the refrigerator for at least 30 minutes to allow the fudge to set before serving.
  10. Storage: Store the fudge puddles at room temperature for a couple of days, or freeze them in an airtight container for up to 3 months to keep them fresh.

Notes

  • If you only have a regular muffin pan, simply increase the dough portion size for each cup; baking time may vary slightly so check for doneness around 14-16 minutes.
  • The indentation must be made while the cookies are still warm to create the perfect pocket for filling.
  • The fudge filling can be melted on the stove or in the microwave; stirring frequently is key to prevent burning or seizing.
  • Cooling the filled cookies longer will help the fudge firm up better for easier handling.
  • For added texture, consider sprinkling a pinch of sea salt on top of the fudge before chilling.

Keywords: peanut butter cookies, fudge filled cookies, bite sized desserts, chocolate fudge, mini muffins, easy party treats

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