Print

Peanut Butter Fudge Puddles (Cookie Cups) Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

4.1 from 1 review

These Peanut Butter Fudge Puddles are delightful cookie cups that combine a soft, creamy peanut butter cookie base with a luscious mascarpone chocolate fudge filling. Perfectly thumbprinted and baked in mini muffin pans, these treats are topped with optional toffee bits or chopped peanuts for extra crunch. Ideal for peanut butter lovers looking for a rich, delicious dessert that’s easy to prepare and store.

Ingredients

Cookie Cups

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, at room temperature
  • 2/3 cup (156g) creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Fudge Filling

  • 8 ounces (226g) semi-sweet chocolate, chopped
  • 1 teaspoon vegetable oil or coconut oil
  • 8 ounces (226g) mascarpone cheese, at room temperature
  • Optional: 1/2 cup (120g) Heath toffee bits or chopped peanuts, for topping

Instructions

  1. Make the cookie dough: In a large bowl, beat the softened butter, brown sugar, and granulated sugar on medium-high speed until light and creamy, about 3 minutes. Add the egg and beat until combined, about 1 minute, scraping down the bowl as needed. Add the peanut butter and vanilla extract and beat until combined.
  2. Combine dry ingredients: Add the all-purpose flour, baking soda, and salt to the wet ingredients. Beat on low speed until the dry ingredients are incorporated, then increase to medium speed and beat until well combined. The dough will be creamy and soft. Cover and chill in the refrigerator for at least 1 hour or up to 3 days.
  3. Prepare for baking: Preheat oven to 325°F (163°C). Grease 2 mini muffin pans with nonstick spray or line with mini cupcake liners (lining is optional). Set aside.
  4. Shape the cookie cups: Scoop about 1 tablespoon (20g) of dough per cookie and roll into balls. Place dough balls into the prepared pans. Using your thumb, press down in the center of each dough ball to create an indent, pressing the dough partially up the sides of the muffin cup. If using one pan, refrigerate extra dough balls until ready to bake.
  5. Bake the cookie cups: Bake for 14–15 minutes or until the edges are lightly browned. The cookie cups will puff up during baking, which is normal.
  6. Cool and reshape indents: Remove pans from oven and place on a cooling rack. Let cookies cool in the pan for 5–10 minutes. Use the back of a rounded teaspoon to gently press into the centers of each cookie cup to deepen the indent again. Carefully remove cookie cups from the pan and transfer to a cooling rack to cool completely.
  7. Make the fudge filling: Melt chopped semi-sweet chocolate and vegetable or coconut oil together in a double boiler or microwave in 20-second increments, stirring until smooth. Let cool slightly for 3 minutes. Gently fold mascarpone cheese into the melted chocolate until combined.
  8. Fill the cookie cups: Spoon a heaping teaspoon of the fudge filling into each cooled cookie cup. Optionally, top with toffee bits or chopped peanuts.
  9. Store: Cover and store filled cookie cups at room temperature for up to 1 day or refrigerate for up to 5 days. Unfilled cookie cups and dough can be frozen as described in the notes.

Notes

  • You can make the cookie dough ahead and refrigerate for up to 3 days.
  • Baked cookie cups freeze well for up to 3 months; thaw in refrigerator or room temperature.
  • Unbaked dough can also be frozen for up to 3 months.
  • Use creamy peanut butter (like Jif or Skippy) for best texture; natural or crunchy peanut butters will affect crumbly texture.
  • Almond butter, other nut butters, or sunflower seed butter can be used but may result in a crumblier cookie or color changes.
  • Bittersweet chocolate can substitute semi-sweet chocolate; avoid chocolate chips for melting as they contain stabilizers.
  • If mascarpone is unavailable, full-fat cream cheese can replace it, noting a different flavor.
  • These cups can be made in a standard 12-cup muffin pan using 2 tablespoons of dough per cup; baking time may vary.

Find it online: https://marthatasty.com/peanut-butter-fudge-puddles-cookie-cups-recipe/