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Fudge Puddles 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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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.
  7. 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.
  8. Fill Cookie Cups: Spoon or pipe the warm chocolate fudge filling into the indented centers of the cookie cups, filling them generously.
  9. 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.
  10. 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

Find it online: https://kitchenwithkai.com/fudge-puddles-recipe/