Peanut Butter Fudge Cups are a delightful twist on classic treat, making them a great addition to any dessert table. These chocolate peanut butter cookies combine the rich, nutty flavor of peanut butter with a gooey chocolate fudge filling that elevates the cookie experience.
Whether preparing for a special occasion or simply indulging in a sweet craving, these peanut butter cookie cups with fudge filling offer a delicious solution. The flavors and textures of these cookie cups make them a standout choice, promising to impress anyone who takes a bite!
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Delightful Peanut Butter Cookies Filled with Chocolate Fudge
Our recipe for Peanut Butter Cookie Cups with fudge filling combine the rich flavors of peanut butter and chocolate. The balance between the rich chocolate fudge and the creamy peanut butter ensures a satisfying experience.
While the cookies bake, their edges become perfectly crisp while the centers remain soft and melty. This contrast in texture creates a satisfying bite that is hard to resist. The simplicity of the fudge filling makes this recipe accessible, allowing both novice and experienced bakers to achieve impressive results.
The visual appeal of the cookie cups, filled with luscious fudge, makes them a great dessert to share with family and friends!
Why you’ll love this Peanut Butter Cookie Recipe
- Amazing flavor. Peanut butter cookie cups combine two favorites into one delightful treat. The balance between the rich chocolate fudge and the creamy peanut butter ensures a satisfying experience.
- Simple steps. The recipe’s simplicity makes it accessible for all skill levels. It requires minimal ingredients and steps, ensuring that anyone can achieve tasty results.
- Great for any occasion. The appealing presentation of these cups makes them visually enticing. They serve well for gatherings and impress guests, making them a preferred choice for events. Whether for a party, a lunchbox treat, or an afternoon snack, these cookie cups stand out.
Peanut Butter Fudge Cup Ingredients
Butter: You will need ½ cup of butter, softened (or coconut oil), for rich tasting treats.
Peanut butter: Add ½ cup of creamy peanut butter for incredible flavor and texture too.
Sugar: Using ½ cup of white sugar will make the cookie cups soft and chewy.
Brown sugar: For a wonderful depth of flavor in this cookie dough, add in ½ cup of packed brown sugar.
Egg: Help bind the ingredients together by using 1 egg in the dough.
Vanilla extract: Enhance the amazing flavors in this recipe with ½ teaspoon of vanilla extract.
Flour: The structural base of the cookie dough is 1 ¼ cups of all-purpose flour.
Baking soda: For the cookie cups to rise as they bake, you need ¾ teaspoon of baking soda.
Salt: Balance the sweetness of the dough by adding ½ teaspoon of salt.
Fudge Filling
Chocolate chips: You need 1 cup of each milk chocolate chips and semi-sweet chocolate chips for the chocolatey base of this fudge.
Condensed milk: Create a smooth and creamy fudge filling by using one 14-ounce can of sweetened condensed milk.
Vanilla extract: Give the filling a subtle vanilla flavor by adding 1 teaspoon of vanilla extract.
How to make Peanut Butter Cookie Fudge Cups
Prep
Get started by preheating the oven to 325 degrees F (165 degrees C). Then spray a mini muffin pan liberally with cooking spray.
Cookie dough
Now, using a hand mixer, cream the butter, peanut butter, and white and brown sugars until combined. Then mix in the egg and vanilla extract.
Next add in the flour, baking soda, and salt, stirring until combined and a soft dough forms.
Proceed to measure out the 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
Place the muffin pan in the preheated oven and bake for 14 to 16 minutes, or until lightly browned.
Shape
Remove the cookies from the oven and immediately make wells in the center of each using a melon baller or a 1 tsp measuring spoon. Make a good size well in the center so that you can add a lot of fudge! Let them cool in the pan for 8-10 minutes. Then carefully remove to wire racks to cool completely.
Fudge filling
While the cookies are cooling, 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. If the mixture doesn’t look melted but give it a few gentle stirs and you’ll see it’s heated well enough. Then add the vanilla extract and stir again until smooth.
Now transfer about half the fudge mixture into a quart-sized ziplocked bag. Squeeze the fudge into a corner of the bag, then snip the corner off. Now you can easily pipe the fudge into the cookies! If the remaining fudge gets too solid, just pop it back in the microwave for 10-15 seconds. Refill the bag and continue to pipe into the cookie cups until all are full.
After that, heat up about 1 TBSP of peanut butter in a small baggie and then drizzle it over the tops of the fudge cups.
Serve and enjoy!
PEANUT BUTTER FUDGE CUPS
Ingredients
- ½ cup butter softened (or coconut oil)
- ½ cup creamy peanut butter
- ½ cup white sugar
- ½ cup brown sugar packed
- 1 egg
- ½ tsp vanilla extract
- 1 ¼ cups all-purpose flour
- ¾ tsp baking soda
- ½ tsp salt
Fudge Filling
- 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
- 14 oz can sweetened condensed milk
- 1 tsp vanilla extract
Instructions
- Prep: Preheat oven to 325 degrees F (165 degrees C). Spray a mini muffin pan liberally with cooking spray.
- Cookie dough: Using a hand mixer, cream the butter, peanut butter, and white and brown sugars. Mix in egg and vanilla extract. Add in flour, baking soda, and salt, stir until combined.
- Measure out the 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: Place the muffin pan in the preheated oven and bake for 14 to 16 minutes, or until lightly browned.
- Shape: Remove the cookies from the oven and immediately make wells in the center of each using a melon baller or a 1 tsp measuring spoon. Make a good size well in the center so that you can add a lot of fudge! Let them cool in the pan for 8-10 minutes. Then carefully remove to wire racks to cool completely.
- 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. If the mixture doesn't look melted but give it a few gentle stirs and you'll see it's heated well enough. Add the vanilla extract and stir again until smooth.
- Transfer about half the fudge mixture into a quart-sized ziplocked bag. Squeeze the fudge into a corner of the bag, then snip the corner off. Now you can easily pipe the fudge into the cookies! If the remaining fudge gets too solid, just pop it back in the microwave for 10-15 seconds. Refill the bag and continue to pipe into the cookie cups until all are full.
- Heat up about 1 TBSP of peanut butter in a small baggie and then drizzle it over the tops of the fudge cups. Serve and enjoy!
Video
Notes
Nutrition
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How long are these cookies good for & how do you store them?
Peanut Butter Cookie Cups can last for about a week when stored properly. They should be kept in an airtight container at room temperature to maintain freshness.
Can you freeze Peanut Butter Cookie cups?
Yes, you can freeze the cookie cups after baking them but wait to add the fudge filling until after you have thawed them. Thaw the cookies at room temperature and then add the fudge to the cookie cups for best results.
How can you prevent peanut butter cookies from being too dry?
To avoid dryness, it is essential to measure ingredients accurately. Using room temperature butter and not overbaking the cookies helps achieve a moist texture.
Peanut Butter Fudge Cups are an indulgent treat that combines amazing flavor and texture. These chocolate peanut butter cookies come together easily to create a delicious twist on a classic treat.
Donna says
Has anyone tried freezing them? If so did it affect the fudge filling at all? Just curious to see if I can make in advance. Thanks
DONNA J WATESKA says
Has anyone ever tried freezing them? If so was the fudge filling affected? Did the filling stay soft when thawed? I need to know if I am able to make ahead of time,
Nellie says
I have never tried freezing them, but I think that you could freeze the peanut butter cookie cups just fine, and then add the fudge filling once you thaw them out. The fudge filling can be made in advance and kept in the refrigerator for several days.
Amy says
Yes. They can be filled and everything, but they have to be a single layer. Don’t stack them.
Jessica says
Thanks Amy!!
Leona says
Gosh, those look really good! And they sound pretty easy!
Jessica says
Thank you!
olivia @ livforcake says
Chocolate and peanut butter is my favourite combo ever. I love how easy (and bite-sized) these are!
Jessica says
These look AH-mazing! Who doesn’t want chocolate and peanut butter??
Jessica says
I know, right??! 🙂
Diane Haberly says
do you have the nutrition facts on this recipe? like the sugar,fat content and so on..
Jessica says
I’m working on it Diane!
Blanca says
Instead of condensed. Milk can ee use heavy cream?
Jessica says
You can make a ganache and use that instead! It will taste more rich though, so you might want to make shallower cookie cups (use less dough in each and have the sides be shorter) and use less in each cookie instead. 😉
Wendy Martin says
Next time I would only make half the fudge. Way too much left over after the cookies were filled.
Jessica says
You need to fill them more! Or make larger indents. 😉 I used to have a lot left over too, but I pile it on now! I’m hoping you liked them though… 😉
Akshata Nagwekar says
Its turned out great thanks for the awesome recipe
Jessica says
So glad you liked it!
Jill Franks says
These are SO delicious! For the glaze, I used Earth Balance peanut butter and coconut blend (2-3 TBSP), melted it in a microwave safe bowl, then added about 1/2 cup of powdered sugar, 1/2 -1 tsp vanilla, and enough milk to make it runny again. DELICIOUS!!!
Jessica says
Sounds amazing Jill! So glad you enjoyed the recipe!
Sues says
Oh my gosh, these look so fudgy and delicious! Something tells me I’d eat wayyy too many of them!
Lane | With Two Spoons says
These are quickly going to become my favorite
Jessica says
I hope you enjoy them!
Chelsea says
We forgot to add the vanilla to the fudge after microwaving – the melted fudge tasted great, but will report as a whole when we eat them tomorrow! The whole house smells divine!
Jessica says
I hope you enjoyed them!
Lisa says
I️ made these a couple of nights ago and they are so good!!! Thank you for sharing such an awesome recipe!
Luisa says
I was wondering if you could please tell me how long these last after assembling them? I’d like to make ahead for a large party and would rather not freeze them beforehand if possible. Eg do they keep for a week and still look/ taste great?
Jessica says
If you store them in an airtight container in a cool location, I think they hold up beautifully for 2-3 days. However, they do look the BEST on the day they’re made. What about making the cookie cups and the fudge, then leaving them separate until the morning of the party, then microwaving the fudge filling, put it in a piping bag and assemble to the cookies?
Amanda says
We love the peanut butter and chocolate combination, so these will be a huge hit!!
Jessica says
These were so ridiculously good. Made them for a baby shower.
Barbara mills says
Why is there not a save button?
Jessica says
Do you mean a print button? There is one towards the bottom of the post. Or you can pin it to save it!
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?