Fudge Puddles Recipe
Fudge Puddles are delightful mini peanut butter cookie cups filled with a luscious, smooth chocolate fudge made from melted semisweet chocolate chips and sweetened condensed milk. These bite-sized treats combine the rich flavors of creamy peanut butter and decadent chocolate, perfect for parties, snacks, or satisfying your sweet tooth.
- Prep Time: 15 minutes
- Cook Time: 14 minutes
- Total Time: 1 hour
- Yield: Approximately 36 mini fudge puddles 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
Cookie Cups
- 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 all-purpose or whole wheat flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 2 cups semisweet chocolate chips
- 1 can (14 oz) sweetened condensed milk
Instructions
- Preheat and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray a mini muffin pan with non-stick spray, or if using a non-stick pan, you can skip the spray.
- Cream Ingredients: Using an electric mixer, cream together the room-temperature butter, smooth peanut butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. Beat in the egg until fully incorporated.
- Mix Dry Ingredients: Add the flour, baking soda, and salt to the wet ingredients and beat just until evenly combined, being careful not to overmix.
- Portion Dough: Drop about 1 tablespoon of dough into each well of the mini muffin pan, roughly making 36 cookie cups. If using regular muffin tins, use twice the amount of dough per cup.
- Bake and Indent: Bake the dough in the preheated oven for 12 to 14 minutes, or until the centers are set and no longer gooey. Immediately after removing from the oven, create an indent in the center of each cookie using the back of a 1-tablespoon cookie scoop or a small, round object.
- Cool Cups: Allow the cookie cups to cool in the pan for 10 to 15 minutes before carefully removing them.
- Make Fudge Filling: In a medium saucepan over medium-low heat, combine the semisweet chocolate chips and sweetened condensed milk. Stir continuously until the mixture is melted completely and smooth. Alternatively, melt in a microwave-safe bowl on high in 30-second intervals, stirring after each, until smooth.
- Fill Cups: Spoon or pipe the warm fudge filling into the indentations of each cookie cup, filling them generously.
- Chill and Serve: Chill the filled cookie cups in the refrigerator for at least 30 minutes to allow the fudge to set. Store them at room temperature for a couple of days or freeze for up to 3 months.
Notes
- Using a mini muffin pan will give you about 36 bite-sized puddles; regular muffin tins will yield larger servings.
- Be sure to make the indent while the cookie cups are still warm for easier shaping.
- The fudge filling can be melted on the stovetop or in the microwave, whichever is more convenient.
- Store leftovers in an airtight container at room temperature for 2 days, or freeze to extend shelf life up to 3 months.
- If you prefer a dairy-free version, use dairy-free chocolate chips and substitute sweetened condensed milk with a coconut-based condensed milk alternative.
Keywords: peanut butter cookies, fudge cookies, mini desserts, chocolate peanut butter treats, bite-sized desserts, easy fudge recipe
Find it online: https://dailysimplerecipe.com/fudge-puddles-recipe/
