Fudge Puddles

close up of a fudge puddle with chocolate chips beside.

Course: Dessert

Cuisine: American

Diet: Vegetarian

Prep Time: 15

Cook Time: 15

Total Time: 30

Servings: servings

Calories: 139cal

Author: Ashley Fehr

Chocolate Peanut Butter Cookie Cups, or more affectionately known as Fudge Puddles, are made with a peanut butter cookie dough base and a fudgy center made of chocolate chips and condensed milk.

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US Customary - Metric

Ingredients

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 flour (all purpose or whole wheat)
¾ teaspoon baking soda
½ tsp salt

Filling

2 cups semisweet chocolate chips
1 can sweetened condensed milk

Instructions

Preheat oven to 350 degrees F and spray a mini muffin pan with non-stick spray (if using a non-stick pan, you can get away without spraying).
With an electric mixer, cream together butter, peanut butter and sugars. Beat in egg until combined.
Add flour, baking soda and salt and beat just until combined.
Drop about 1 tablespoon of dough into mini muffin pans (or you can use regular pans and just make them twice as big!) -- I get roughly 36.
Bake for 12-14 minutes until the center is set and not gooey. Remove from the oven and use a small, round object to make an indent in the center while still warm (I used the back of a 1 tbsp cookie scoop, and it worked wonderfully!).
Let cool for 10-15 minutes before removing from pan.
In a medium saucepan, combine chocolate chips and condensed milk over medium-low heat and stir until melted and smooth (you can also do this on high in the microwave in 30 second intervals).
Spoon the fudge mixture into the cookie cups or use a piping bag to fill. Chill for 30 minutes to set before serving.
These store perfectly at room temperature for a couple days, or in the freezer for up to 3 months.

Video

Notes

Recipe from my Grandma's church cookbook, 2000.

Ingredients and Substitutions:

Butter: I have swapped the butter for non-dairy (hard) margarine with no issues. To make them dairy free, you'd need to find a dairy free fudge recipe to fill the cookie cups.

Flour: I often make these with 100% whole wheat flour and it works perfectly! No one even knows 😉

Chocolate chips: you can use any variety of chips for this recipe, or about 250 grams chopped chocolate.

Storage:

Store at room temperature for a few days or freeze for several months.

To serve after freezing, simply let thaw at room temperature uncovered for one hour.

Nutrition