Introduction

Fudge Puddles are a delightful treat combining peanut butter cookie cups filled with a rich, creamy chocolate fudge. These bite-sized goodies are perfect for parties or an indulgent snack anytime you crave something sweet and satisfying.

Four small dessert cups made of golden brown cookie dough form the base and sides, each filled with a thick, smooth, dark chocolate cream that swirls up with a soft peak on top. Around the cups on a white marbled surface, there are scattered dark chocolate chips and a silver spoon holding a light tan creamy peanut butter. The cups look soft with crumbly edges, contrasting the shiny, glossy chocolate filling inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup butter (room temperature)
½ cup smooth peanut butter (not natural)
½ cup granulated sugar
½ cup light brown sugar (lightly packed)
1 egg
1½ cups flour (all purpose or whole wheat)
¾ teaspoon baking soda
½ teaspoon salt
2 cups semisweet chocolate chips
1 can sweetened condensed milk

Instructions

Step 1: Preheat the oven to 350 degrees F and lightly spray a mini muffin pan with non-stick spray. If using a non-stick pan, spraying may not be necessary.
Step 2: Using an electric mixer, cream together the butter, peanut butter, granulated sugar, and brown sugar until smooth. Beat in the egg until fully combined.
Step 3: Add the flour, baking soda, and salt to the wet mixture and beat just until combined, being careful not to overmix.
Step 4: Drop about 1 tablespoon of dough into each mini muffin cup. You can also use a regular muffin pan and increase the dough amount accordingly. This recipe makes roughly 36 mini cookies.
Step 5: Bake for 12 to 14 minutes, or until the centers are set and no longer gooey. Remove from the oven and while still warm, use a small, round object (such as the back of a 1 tablespoon cookie scoop) to press an indent in the center of each cookie cup.
Step 6: Allow the cookie cups to cool in the pan for 10 to 15 minutes before carefully removing them.
Step 7: In a medium saucepan over medium-low heat, combine the chocolate chips and sweetened condensed milk. Stir continuously until melted and smooth. Alternatively, melt in the microwave on high in 30-second intervals, stirring between each.
Step 8: Spoon or pipe the warm fudge mixture into the indents of the cookie cups. Chill in the refrigerator for 30 minutes to allow the fudge to set.
Step 9: Serve chilled or at room temperature for a delightful treat.

Tips & Variations

For a crunchier texture, add chopped nuts to the cookie dough or sprinkle on top of the fudge filling before chilling.
If you prefer a dairy-free version, use a vegan butter substitute and dairy-free chocolate chips with coconut milk instead of sweetened condensed milk.
Use regular muffin pans for larger fudge puddles—just increase the baking time slightly and adjust the dough amount per cup.

Storage

Store fudge puddles at room temperature in an airtight container for up to 2 days. For longer storage, freeze them for up to 3 months and let thaw at room temperature before serving. Reheating isn’t necessary, but you can warm slightly if desired.

How to Serve

The image shows five small dessert cups made from a golden brown cookie crust that forms both the base and sides, each topped with a thick swirl of smooth, dark chocolate filling. The chocolate is shiny with a slight peak at the center of each swirl. Around the cups are scattered dark chocolate chips on a white marbled surface, and a silver spoon with creamy, tan peanut butter sits in the lower right corner. The arrangement is close-up, highlighting the rich texture of the cookie crust and glossy chocolate. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of smooth peanut butter?

Natural peanut butter tends to be oilier and less stable, which may affect the dough’s texture and shape. It’s best to use smooth, processed peanut butter for this recipe.

What if I don’t have a mini muffin pan?

You can use a regular muffin pan and double the dough per cup. Just bake slightly longer and create larger indentations for the fudge filling.