Introduction

Fudge Puddles are delightful bite-sized treats combining the rich flavors of peanut butter, chocolate, and a creamy fudge center. Perfect for snacking or sharing, these mini delights are easy to make and sure to satisfy any sweet tooth.

The image shows mini peanut butter cups with two main layers: a golden brown, crumbly cookie cup base that holds a smooth, glossy, dark brown chocolate filling swirled on top. The mini cups are arranged on a white marbled surface scattered with dark chocolate chips, and a silver spoon with light brown creamy peanut butter sits nearby. The focus is on the closest peanut butter cup in the center, highlighting the soft texture of the chocolate against the rough cookie cup. 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°F and spray a mini muffin pan with non-stick spray. If you have a non-stick pan, you may skip spraying.
Step 2: Using an electric mixer, cream together the butter, peanut butter, and both sugars until smooth. Beat in the egg until well combined.
Step 3: Add the flour, baking soda, and salt to the mixture and beat just until combined, being careful not to overmix.
Step 4: Drop about 1 tablespoon of dough into each mini muffin cup. This recipe makes roughly 36 mini cookies. For larger cookies, use a regular muffin pan and double the dough per cup.
Step 5: Bake for 12-14 minutes, until the centers are set and no longer gooey. While still warm, press the center of each cookie gently with a small, round object (like the back of a 1-tablespoon cookie scoop) to create an indent.
Step 6: Allow the cookies to cool in the pan for 10-15 minutes, then carefully remove 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 fudge mixture into the indentations of the cookie cups. Chill in the refrigerator for 30 minutes to allow the fudge to set.
Step 9: Serve and enjoy your homemade fudge puddles!

Tips & Variations

Use a piping bag for a neater fudge filling and easier portion control.
Try mixing in chopped nuts or a pinch of cinnamon to the dough for extra texture and flavor.
For a different twist, substitute the peanut butter with almond or cashew butter.
If mini muffin pans aren’t available, regular muffin pans work well—just increase the baking time slightly.

Storage

Store fudge puddles at room temperature in an airtight container for up to 2 days. For longer storage, freeze them in a sealed container for up to 3 months. Thaw at room temperature before serving. Reheating is not necessary, as these treats are best enjoyed chilled or at room temperature.

How to Serve

The image shows mini cookie cups filled with thick, smooth, dark chocolate filling. Each cup has a golden brown cookie base shaped like a small cup with a slightly crumbly texture. The chocolate filling inside is shiny and creamy, swirled on top with a soft peak. One cookie cup is bitten, revealing the thick chocolate layer inside sitting neatly within the cookie shell. Around the cups are scattered dark chocolate chips and a silver spoon holding creamy peanut butter on a white marbled surface. In the background, there is a white plate holding more cookie cups. 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 in this recipe?

Natural peanut butter has a different consistency and can affect the texture of the dough. It’s best to use smooth, processed peanut butter for the right balance of moisture and flavor.

What can I use instead of sweetened condensed milk?

Sweetened condensed milk provides sweetness and creaminess for the fudge. You can substitute with a homemade mix of evaporated milk and sugar, but the texture may vary slightly.

Fudge Puddles Recipe

Print Recipe

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4.4 from 115 reviews

Delight in these rich and creamy Fudge Puddles, a perfect bite-sized treat combining creamy peanut butter cookie cups filled with a luscious semisweet chocolate fudge made from melted chocolate chips and sweetened condensed milk. These mini delights are quick to bake, easy to make, and ideal for parties or anytime you need a sweet indulgence.

Author: Kai
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

Ingredients

Scale

Cookie Dough

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

Fudge Filling

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) and lightly spray a mini muffin pan with non-stick cooking spray. If using a non-stick pan, spraying is optional but recommended for easy removal.
Cream Butter, Peanut Butter, and Sugars: Using an electric mixer, cream together the butter, smooth peanut butter, granulated sugar, and light brown sugar until the mixture is light and fluffy. Then beat in the egg until fully combined.
Add Dry Ingredients: Gradually add the flour, baking soda, and salt to the wet mixture, beating just until the dough comes together. Avoid overmixing to keep the cookies tender.
Portion the Dough: Drop approximately 1 tablespoon of dough into each mini muffin cup. For larger pans, double the dough per cup. This recipe yields about 36 mini cookie cups.
Bake and Create Indents: Bake the cookie cups in the preheated oven for 12-14 minutes, or until the centers are set and no longer gooey. Immediately after removing from the oven, use a small round object (like the back of a 1 tablespoon cookie scoop) to create a shallow indent in the center of each cookie cup while still warm.
Cool Cookie Cups: Allow the cookie cups to cool in the pan for 10-15 minutes before gently removing them to a wire rack or plate.
Make the 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, smooth, and glossy. Alternatively, melt in the microwave on high in 30-second intervals, stirring between each until smooth.
Fill Cookie Cups: Spoon or pipe the warm chocolate fudge filling into the indented centers of the cookie cups, filling them generously.
Chill and Serve: Place the filled cookie cups in the refrigerator and chill for at least 30 minutes to allow the fudge to set. Serve chilled or at room temperature for a delightful treat.
Storage: Store Fudge Puddles at room temperature for up to two days, refrigerate for longer freshness, or freeze for up to 3 months. Thaw before serving if frozen.

Notes

You can use either all-purpose or whole wheat flour depending on preference.
Do not overbake; the cookie cups should be set but still soft to form the perfect cup shape.
For easy filling, use a piping bag to neatly dispense the fudge into the cookie cups.
These treats make great party favors and can be customized with nuts or sea salt on top of the fudge filling if desired.
Peanut butter can be substituted with almond or cashew butter if allergies are a concern, but the flavor will vary.

Keywords: fudge puddles, peanut butter cookies, chocolate fudge filling, mini desserts, easy cookie recipe, bite-sized sweets