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
- 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
PEANUT BUTTER FUDGE CUPS
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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Keith Malcuit says
I'll be making these asap!
Candi Ann says
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.
Jessica Williams says
Candi- so glad you enjoyed them! Next time go for chocolate fudge overflow as opposed to cookie overflow! 😉
JESSY Lee says
I'm making these today. Hope everyone likes them. They look delicious and are pretty simple.
Leslie Lambert says
My mother in law makes a similar recipe and they are absolutely divine! These look so delicious! This would be great to link-up to <a href="http://www.lambertslately.com/2013/10/create-it-thursday-22-plus-features.html" rel="nofollow">Create It Thursday #22</a>…it's live now! Hope to see you there!
Chelsea says
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…
Kimberly says
These are spectacular, and pretty easy too! Thank you!
Becky LeDuc says
Thank you for posting this yummy receipe! I CANNOT wait to make this weekend!
Lori Tylicki says
I'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?
Rebekah Martin says
Making these right now. They smell delicious and I can't wait to eat them.
Krystal LB says
What if I do not have the mini cupcake pans. Will it still work, should I adjust it somehow?
saluciani says
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's the perfect amount to share half and enjoy the rest without TOO much guilt 😉
Evelyn Dapra says
I have a little guy with peanut allergies. Can you do this recipe without peanut butter?
Mary G. says
Use the chocolate chip cookie dough and I plan to put candy kiss in the middle….
Jackie says
Is your son allergic to almonds? Barney butter is a good substitute, and it's made in a peanut-free facility.
The_Book_Queen says
Made a double batch Friday — turned out AMAZING! My scoop was a bit more than 1 tablespoon, which of course I didn'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
Mirjana Simic says
Thank you for recipes!!<br />I made 3 dozens ..mmm very nice !! 🙂
linda billingsley says
Made these this week! Just wonderful! Thank you, will make these yearly!
Gerri Schneider says
I’ve made these cookies for years and sold hundreds of dozens. My recipe is “Fudge Puddles”, and instead of drizzling melted peanut butter on tops, try sprinkling some finely chopped peanuts on top before the filling sets. You have to work quickly, but well worth it. Deeeelicious!!!!!
Nellie says
What a cute name! I’ll have to try the peanuts next time I make them – that sounds delicious!
Jean Bell says
I am unable to print this recipe
Jessica says
Hi Jean- I apologize! I just added an easy print feature at the bottom of this recipe. Should be simple to print now!
Terry says
please send this recipe to myemail i have no printer…
thank you so much
Teri3709@outlook.com
Mollie says
Could you also use mini muffin liners in the pan?
Jessica says
of course!
Josie says
Thank you so much for sharing this sweet recipe! They are now part of our Xmas goodies! 🙂
Jessica says
So glad to hear you enjoy them!