Peanut Butter Fudge Puddles (Cookie Cups) Recipe

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If you are on the lookout for a truly irresistible treat that bursts with rich peanut butter flavor and creamy, luscious fudge, the Peanut Butter Fudge Puddles (Cookie Cups) Recipe is exactly what you need to try next. These delightful bite-sized wonders combine soft, buttery peanut butter cookie cups with a decadent mascarpone-infused chocolate fudge center, creating a perfect balance between sweet and savory, crumbly and silky. Whether you’re baking for a special occasion or simply craving a decadent snack, these cookie cups will quickly become your go-to crowd-pleaser that everyone keeps asking for.

Ingredients You’ll Need

This Peanut Butter Fudge Puddles (Cookie Cups) Recipe uses simple but thoughtfully selected ingredients, each contributing to the perfect harmony of flavor, texture, and color you expect in a stunning peanut butter dessert. From the creamy peanut butter to the rich mascarpone, every item plays a crucial role in creating cookie cups you’ll want to make again and again.

• Unsalted Butter (1/2 cup): Softened to room temperature for a smooth, creamy cookie base that browns beautifully.
• Brown Sugar (1/2 cup): Adds deep, caramel notes and moisture to keep the cookie cups chewy and tender.
• Granulated Sugar (1/2 cup): Balances sweetness and helps create a delicate crisp edge on each cookie cup.
• Large Egg (1): Binds the ingredients together while introducing richness and structure.
• Creamy Peanut Butter (2/3 cup): The star ingredient; creamy works best for moist, tender cookies without crumbling.
• Pure Vanilla Extract (1 tsp): Enhances all the sweet flavors, adding warmth and depth.
• All-Purpose Flour (1 1/4 cups): Provides the backbone for the cookie dough, giving that soft yet sturdy texture perfect for shaping.
• Baking Soda (1/2 tsp): Helps the cookie cups rise just the right amount and gives a tender crumb.
• Salt (1/2 tsp): Offsets sweetness and brings out the peanut butter flavor brilliantly.
• Semi-Sweet Chocolate (8 oz): Chopped and melted to create the fudgy, dreamy filling everyone’s craving.
• Vegetable or Coconut Oil (1 tsp): Keeps the fudge silky smooth and prevents it from hardening too quickly.
• Mascarpone Cheese (8 oz): Rich and creamy, it elevates the fudge filling beyond ordinary chocolate spreads.
• Optional Toffee Bits or Chopped Peanuts (1/2 cup): Adds a delightful crunch and a pop of texture on top of your filled cookie cups.

How to Make Peanut Butter Fudge Puddles (Cookie Cups) Recipe

Step 1: Creaming and Mixing the Cookie Dough

Start by beating the softened butter with brown and granulated sugars until the mixture looks light, fluffy, and creamy—this only takes about 3 minutes but makes all the difference in texture. Then, add the egg and blend until smooth. Make sure to scrape down the bowl as you go so everything is perfectly incorporated. Next comes the peanut butter and vanilla; mix these in well so their flavors meld together beautifully.

Step 2: Adding the Dry Ingredients

Combine the flour, baking soda, and salt, then gradually add them to the wet mixture. Start mixing on low speed so you don’t get flour flying everywhere, then bump up to medium until your dough turns soft, creamy, and irresistible. Cover the dough and chill it for at least one hour, or up to three days if you’re planning ahead—this chilling is what helps the cookie cups hold their shape and develop flavor.

Step 3: Shaping and Baking the Cookie Cups

Preheat your oven to 325°F. Grease your mini muffin pans or line with liners—though the dough is easier to press into shape without liners. Scoop tablespoon-sized dough balls and place them in the pan, then use your thumb to create a little indentation in the center, pressing the dough up the sides to form the classic cookie cup shape. Bake for about 14 to 15 minutes until the edges turn just a light golden brown. Once out of the oven, gently deepen those puddle indentations again while the cookie cups cool in the pan for 5 to 10 minutes before transferring to a wire rack.

Step 4: Preparing the Fudge Filling

While the cookie cups cool, melt the chopped semi-sweet chocolate together with oil over a double boiler or in short bursts in the microwave. Stir thoroughly until the chocolate is completely smooth and glossy. Let it cool for a few minutes and then fold in the mascarpone cheese gently—this keeps the filling dense but luxuriously creamy, giving these cookie cups their signature “fudge puddle” center.

Step 5: Filling the Cookie Cups

Once the cookie cups are fully cooled, spoon generous dollops of the fudge filling into each one. If you’d like, sprinkle with toffee bits or chopped peanuts for a bit of crunch and extra flavor. Let your filled cookie cups sit at room temperature for up to a day or pop them in the fridge if you want to keep them fresh longer.

How to Serve Peanut Butter Fudge Puddles (Cookie Cups) Recipe

Garnishes

To elevate these Peanut Butter Fudge Puddles (Cookie Cups) Recipe treats even further, sprinkle a little flaky sea salt on top just before serving. The contrast of salty crystals with sweet fudge is divine. Crushed Heath toffee bits or chopped roasted peanuts add a satisfying crunch and a burst of texture that makes every bite an event to savor.

Side Dishes

Pair these cookie cups with a glass of cold milk for the ultimate nostalgic treat, or serve alongside a scoop of vanilla bean ice cream for a decadent dessert experience. They also make a lovely balance when served with fresh berries or a berry compote, as the tartness cuts through the richness beautifully.

Creative Ways to Present

Serve these cookie cups on a decorative platter arranged with colorful edible flowers or mint leaves for an eye-catching display. For parties, consider using mini paper cupcake liners in festive colors, or plate them individually on small dessert dishes with a drizzle of caramel or chocolate sauce around the edges. You can even sandwich two cookie cups together with fudge filling for a fun twist on a classic whoopie pie.

Make Ahead and Storage

Storing Leftovers

After you make your Peanut Butter Fudge Puddles (Cookie Cups) Recipe, store any leftovers at room temperature for up to one day, covered tightly with plastic wrap or in an airtight container to retain softness. For longer storage, refrigeration is best; keep them chilled for up to five days so the fudge stays fresh and luscious without drying out.

Freezing

These cookie cups freeze wonderfully, whether you freeze the baked cookie cups alone or fully assembled with fudge filling. Wrap each individually in plastic wrap and place in a freezer-safe container or bag. They keep well frozen for up to three months. When ready to enjoy, thaw them in the refrigerator overnight or at room temperature for a few hours.

Reheating

For soft, warm cookie cups, reheat frozen or refrigerated ones in a low oven at 300°F for about 5-7 minutes, just until warm but not melted through. Avoid the microwave if possible to preserve texture, but if you’re in a rush, give them short 10-15 second bursts with careful monitoring to prevent overheating the fudge filling.

FAQs

Can I substitute crunchy peanut butter for creamy in this recipe?

You can, but expect your cookie cups to be a bit more crumbly. The creamy peanut butter works best for a tender, cohesive dough, so if you use crunchy, make sure the pieces are finely chopped or stirred well into the peanut butter beforehand.

What other nut butters can I use instead of peanut butter?

Almond butter, cashew butter, or sunflower seed butter can work as alternatives, though they might make the cookie cups slightly crumblier and affect the color a little. Sunflower seed butter, for example, can give a subtle greenish hue but won’t change the delightful flavor too much.

Why do you recommend mascarpone in the fudge filling?

Mascarpone adds a silky, rich texture and mild sweetness that makes the filling uniquely creamy and indulgent. While cream cheese can be a substitute, it does impart a tangier flavor, and ganache is another option if mascarpone isn’t available.

Can I make these cookie cups larger or in a standard muffin pan?

Yes! Use about 2 tablespoons of dough per cookie cup if baking in a standard 12-cup muffin pan. Baking time will be longer, and the exact time depends on your oven, but start checking at around 18–20 minutes.

How far in advance can I prepare the dough?

You can mix and chill the dough for up to 3 days ahead of time. Alternatively, the dough freezes well for up to 3 months if you want to pause and bake fresh cookie cups whenever the craving hits.

Final Thoughts

If you’ve been searching for a peanut butter dessert that’s utterly decadent but still easy to make, the Peanut Butter Fudge Puddles (Cookie Cups) Recipe is truly a game-changer. From the tender, buttery cookie cups to the creamy, dreamy chocolate fudge center, this recipe delivers all the rich flavors and textures that make peanut butter desserts so irresistible. I promise once you try these, you’ll find yourself reaching for this recipe again and sharing it with all your friends. Happy baking and even happier eating!

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