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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Caitlin says
Could you freeze these?
Jessica says
I’ve not tried it, but I can’t see why not!
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!