PEANUT BUTTER FUDGE CUPS
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.
Servings: 30 cookies
Calories: 209kcal
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
These cookie cups will stay fresh for up to 5 days if stored in an airtight container at room temperature.
Place them in an airtight container or freezer bag and freeze for up to 3 months. Thaw at room temperature before serving.
Nutrition
Calories: 209kcal | Carbohydrates: 26g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 19mg | Sodium: 134mg | Potassium: 121mg | Fiber: 1g | Sugar: 21g | Vitamin A: 154IU | Vitamin C: 0.4mg | Calcium: 56mg | Iron: 1mg