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Fudge Puddles

A delicious peanut butter cookie cup filled with a richy fudgy puddle.
Course Dessert
Servings 4 Dozen


  • 1/2 Cup Butter, softened
  • 1/2 Cup Creamy Peanut Butter
  • 1/2 Cup Granulated Sugar
  • 1/2 Cup Brown Sugar, packed
  • 1 Egg
  • 1 tsp Vanilla Extract
  • 1-1/4 Cup All Purpose Flour
  • 3/4 tsp Baking Soda
  • 1/2 tsp Salt

Fudge Filling

  • 1 Cup Milk Chocolate Chips
  • 1 Cup Semisweet Chocolate Chips
  • 1 (14oz) Can Sweetened Condensed Milk
  • 1 tsp Vanilla Extract
  • Chopped Peanuts, optional


  • In a mixing bowl, cream butter, peanut butter, and sugars; add egg and vanilla
  • In separate bowl, sift together flour, baking soda, and salt; add to creamed mixture. Mix well.
  • Chill for 1 hour.
  • Shape into 48 balls, 1 inch each. Place in lightly greased mini-muffin tins.
  • Bake at 325° for 14-16 minutes or until lightly browned.
  • Remove from oven and immediately make "wells" in the center of each by lightly pressing with a melon baller or tart press.
  • Cool in pans for 5 minutes, then carefully remove to wire racks to cool completely.

Fudge Filling

  • Melt Chocolate chips in a double boiler over simmering water.
  • Stir in sweetened condensed milk and vanilla; mix well
  • Fill each shell with fudge filling.
  • Add chopped peanuts to top, if desired.
  • Leftover filling can be stored in the fridge and served warm over ice cream!
Keyword chocolate, cookie, fudge, peanut butter