PEANUT BUTTER FUDGE CUPS

Peanut Butter Fudge Cups: Butter with a Side of Bread

We have big family dinners a couple times each month and it’s always fun to bring new dishes to share. I brought these fantastic little treats last time and boy were they a hit! Everyone loved them. The good thing is too, they were super easy to make, so the recipe is a keeper.
The recipe has 2 parts- a peanut butter cookie base, then a fudge filling. I separated the ingredients below to make it easier to follow.
Peanut Butter Fudge Cups

Adapted from Fudge Puddles on Allrecipes

Yields about 30 cookies
Cookie:
  • 1/2 cup butter, softened {or coconut oil}
  • 1/2 cup creamy peanut butter
  • 1/2 cup white sugar
  • 1/2 cup packed brown sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1 1/4 cups all-purpose flour
  • 3/4 teaspoon baking soda
  • 1/2 teaspoon salt

Fudge Filling:

  • 1 cup milk chocolate chips
  • 1 cup semi-sweet chocolate chips
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract

Preheat oven to 325 degrees F (165 degrees C). Spray a mini muffin pan liberally with cooking spray.

Using a hand mixer, cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Add in flour, baking soda and salt, stirring until combined. Measure out dough into 1 TBSP scoops. {I use my 1 TBSP cookie scoop so this process is super fast!} No need to shape the cookies, just place each scoop in one compartment of a mini muffin tin.
Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller or a 1 tsp measuring spoon. Make a good sized well in the center so that you can add a lot of fudge! Cool in pan for 8-10 minutes. Then carefully remove to wire racks. I used coconut oil in my recipe, so the cookies popped out super easily. If you use butter, you should spray the muffin pans well, as instructed earlier, so that your cookies come out easy too! Cool for an additional 10-15 minutes.
While the cookies are cooling, you can prepare the fudge filling. Combine the chocolate chips and sweetened condensed milk in a microwave safe bowl. Mix lightly and microwave on high for 1-2 minutes. I have a powerful microwave, so mine only took 1 minute. The mixture doesn’t look melted, but give it a few gentle stirs and you’ll see it’s heated well enough. Add vanilla and stir again until smooth.
Transfer about half the fudge into a quart-sized ziplock bag. Squeeze the fudge into a corner and snip the corner off. Now you can easily pipe the fudge into the cookies! The great thing about this fudge too is that it sets up super fast, so feel free to fill the cookies well, so that the fudge goes above the cookie- it will set up and not run out!
If your fudge gets too solid, just pop it back in the microwave for 10-15 seconds. Just a note too, you’ll have roughly half the fudge leftover. So put it in the fridge and save it for another dessert- it’s so good!
I also warmed up about 1 TBSP peanut butter in a small baggie and then drizzled it over the tops of my fudge cups. Yum!! Store in a closed container and enjoy for as long as they last!

Peanut Butter Fudge Cups: Butter with a Side of Bread

The dough seemed a bit crumbly, but still worked out well!

 

Peanut Butter Fudge Cups: Butter with a Side of Bread

 

Peanut Butter Fudge Cups: Butter with a Side of Bread
A 1 tsp measuring spoon works perfectly for creating the wells. Just push down until the entire spoon is encompassed by the cookie and you should be good!

 

Peanut Butter Fudge Cups: Butter with a Side of Bread

 

Peanut Butter Fudge Cups: Butter with a Side of Bread

 

Peanut Butter Fudge Cups: Butter with a Side of Bread

 

Peanut Butter Fudge Cups: Butter with a Side of Bread

 

Peanut Butter Fudge Cups: Butter with a Side of Bread

 

Peanut Butter Fudge Cups: Butter with a Side of Bread

 

Peanut Butter Fudge Cups: Butter with a Side of Bread

 

Peanut Butter Fudge Cups: Butter with a Side of Bread

 

19 COMMENTS

  1. I made these cookies and they turned out very very good! I learned the hard way though not to fill the muffin tins all the way up because that results in cookie over flow…I will definitely be making them again someday.

  2. Thanks for the great recipe Jessica! Made these last night and they were a huge hit! I did use all of the fudge though, just as a heads up to anyone who might be tempted to halve the fudge. My first baggie exploded (I'm never gonna buy Hefty bags again – ugh! Ziploc is the only way to go!) Then I made the wells pretty deep – and of course, everyone had to have some squired in their mouths…

  3. I&#39;ve made these and they were Awesome!!<br />My daughter asked me to make them with Chocolate Chip Cookie Dough.<br />Do you think that would work? Or is there a consistency difference?

  4. These were incredible, and so easy! I did my chocolate on the stove so I could keep it warm. Thank you so much for sharing- this has quickly become a favorite in my house. We rarely make sweets, but it&#39;s the perfect amount to share half and enjoy the rest without TOO much guilt 😉

  5. Made a double batch Friday — turned out AMAZING! My scoop was a bit more than 1 tablespoon, which of course I didn&#39;t find out until after batch one came out of the oven with the cookies overflowing the muffin tin! Oops. Still great, they were just on the big side, which meant it took more fudge to fill them, which meant I had to double the fudge. Lesson learned for next time, use my

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