Peanut Butter Fudge Cups are peanut butter cookies filled with a simple chocolate fudge! Delicious flavor combination in these amazing treats.
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Peanut Butter Fudge Cups are a treat I decided to bring to a big family dinner 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
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. 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.
- Heat up about 1 TBSP peanut butter in a small baggie and then drizzled it over the tops of my fudge cups.
If you love these Peanut Butter Fudge Cups, be sure to check out some of our other favorite chocolatey treats!
- Homemade Peppermint Patties
- Mint Chocolate Pudding Cookies
- Best Peanut Butter Chocolate Chip Cookies
- Chocolate Caramel Bars
- Hot Chocolate Cookie Cups
- Chocolate Buckeye Balls
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
Peanut Butter Fudge Cups are peanut butter cookies filled with a simple chocolate fudge! Delicious flavor combination in these amazing treats.
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Ingredients
- 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
Instructions
- 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!
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Jill Franks says
My son’s favorite cookies were always peanut blossoms, but for some reason, the last time I made them, the first batch came out completely flat. So, instead of baking any more, I found this recipe and used the rest of the dough to make these. They were SUCH a hit!! SO delicious!! For a different twist, I used Earth Balance peanut butter and coconut blend, and then for the drizzle, I added powdered sugar, vanilla and just enough milk to make it the right consistency. They were amazing!!
Georgeann says
I usually don’t change recipes but instead of peanut butter for the cups could you use cream cheese?
Jessica says
I’m not sure what would work Georgeann, but it’s worth a shot?!
Sue says
Those Lok amazing ans I will definitely have to try those. How do you store those? In an airtight container or in the fridge?
Hishster says
Hi there! Can some one help me out please? My peanut butter cups came out quite soft, even though they’re holding their shape well. Could this have been because i may have over beat my sugar + butter mixture? The final dough was really fluffy and wet, so I was unable to shape the portions into balls and had to just plop them into the pan with a scoop. I put the cups into the fridge after baking and cooling, and when taken out and left outside for a while, they become almost a little moist. Help please? Just wondering what i did wrong =(
Jessica says
Hello! I’m not sure you did anything wrong! Putting them in the fridge will add moisture- if you’re concerned, I’d just leave them out for a couple hours on the countertop. But they’re not a hard, crunchy cookie! Fill them with the fudge- I think you did great!
Brandy says
I don’t have a mini cupcake pan. Would it be okay to use a regular cupcake pan?
Jessica says
You can, but these treats are quite rich, so they will likely be pretty overwhelming doubled in size!
Suzanne says
This looks nothing short of delicious! Thank you for sharing!
Alison says
Thank you Suzanne! Enjoy!
Tanya Kaminski says
Absolutely hands down what a great cookie!
They had no chance around my family.
Definitely a new favorite!
Thanks for sharing 👍
Melissa says
Amazing and delicious!!! I have quite a few fans at my house tonight! Easy recipe!
But how do I store them? Fridge or counter?
Nellie says
On the counter is fine! So glad you enjoyed them!
Lore Apted says
I haven’t made these yet (they look scrumptious!) but did I miss the section where it tells you how many the recipe makes? I wanted to know if I had to double the recipe
Thanks!
Jessica says
It yields 24 Lore!
Emily says
I’ve been making these for years–a staple for our holiday cookie plate!
Linda says
Can these be frozen? Want to make these for a wedding.
Nicole says
Yes these could be frozen in an airtight container after they have set. Keep in mind that you don’t want them frozen for too long as the chocolate could separate and get white spots. and the chocolate may “sweat as it comes to room temp but once it’s fully thawed those sweat droplets should be gone. you could also thaw them in the fridge to avoid that issue as well.
MJ says
Can you substitute shortening for the butter/coconut oil?
Nicole says
Yes, that should be no problem. I do recommend the butter flavored shortening though so you still get that delicious butter taste.
Judith says
Very easy recipe to follow. And I agree they are quite rich. This is an eat one and done cookie. lol. The recipe made 36 little cookies. I did have an issue with the fudge,, I think I cut the hole in my bag a little bit too big, so it was kind of running out, but other than that these are awesome I only have one question… I store these cookies
Nellie says
You can store the cookies in an airtight container at room temperature up to 4-5 days. You can also freeze them if you’d like!