Peanut Butter Fudge Puddles (Cookie Cups)

Peanut butter fudge puddles are pleasant 2-bite peanut butter cookie cups baked in a mini muffin pan and full of a wealthy chocolate cream—a pairing of complementary flavors and contrasting textures for chocolate-peanut butter lovers solely! I bought this recipe from a buddy, and the whimsical title makes these candy treats much more irresistible.

After I consider the number of flavors that merely should be included in my vacation cookie trays, the assortment at all times consists of conventional favorites like sugar cookies, spiced gingerbread cookies and molasses cookies, and peppermint mocha cookies. However I additionally must have a chocolate-peanut butter combo in there. As a result of… do I really want a cause?

Chocolate + peanut butter IS the explanation.

Whereas I like traditional peanut butter blossoms, in the present day’s cookies are just a little completely different as a result of we’re making our personal filling as a substitute of urgent in a store-bought chocolate sweet. However I promise it’s simple to make! It’s a silky-smooth, oh-so-creamy chocolate filling, much like chocolate ganache, that stays tender.

---

Peanut Butter Fudge Puddles Recipe Snapshot

• Texture: A barely crisp peanut butter cookie cup contrasts properly with the tender, silky-smooth chocolate filling. A sprinkle of toffee bits on prime provides just a little crunch.
• Taste: Chocolate. Peanut butter. Subsequent query.
• Ease: Newbie bakers can positively deal with this recipe.
• Time: The dough wants to relax for 1 hour. All the things else strikes fairly rapidly.

Fudge Puddle Substances You Want & Why

• Butter: Butter provides taste and construction. Ensure you have correct room-temperature butter, so it aerates and lotions with the sugar.
• Sugars: We use a mix of granulated sugar and brown sugar on this recipe. Each for sweetness, and brown sugar for further moisture and taste.
• Peanut Butter: A very powerful ingredient! For greatest outcomes, use processed peanut butter like Jif or Skippy—the identical I like to recommend for my peanut butter balls and peanut butter chocolate chip cookies.
• Egg: One egg binds all the pieces collectively and retains the peanut butter cookie cups from crumbling aside in your arms.
• Vanilla Extract: For taste.
• Flour: All-purpose flour varieties the bottom of those peanut butter cookie cups. You don’t want loads; do you know that nut butters act as a binder and might really exchange some or all flour in cookie recipes? See these flourless monster cookies! Utilizing extra flour will dry out the cookies, so persist with the recipe beneath.
• Baking Soda: Baking soda helps the dough develop within the oven.
• Salt: To stability all of the flavors.

And for the chocolate filling, you want simply 3 components: chocolate, mascarpone cheese, and just a little oil to maintain it {smooth}.

These Step-by-Step Pictures Will Assist

To make the peanut butter cookie cups, mix the moist components after which add the dry components. That is a straightforward 1-bowl cookie dough. An electrical mixer is vital. Anticipate a really tender and creamy cookie dough:

Refrigerate the cookie dough for 1 hour. It’s going to nonetheless be fairly tender after this hour, however will probably be simpler to mildew and form. Scoop the chilled dough with a Tablespoon measuring spoon, and roll into balls. Place the cookie dough balls right into a greased mini muffin pan. That is the mini muffin pan I take advantage of and love. If you happen to don’t have greater than 1 mini muffin pan, you may bake these in batches—simply maintain the 2nd batch of dough balls chilly.

Use your thumb to press down within the heart of the cookie dough ball and mildew the dough up the perimeters of every cup. Like this:

Bake at 325°F (163°C). (Baking them at 350°F gave us exhausting, over-baked cookie cups.)

They puff up within the oven, so use a rounded spoon like a teaspoon to frivolously press down the middle of every cookie cup once more after they come out of the oven. Allow them to cool within the pan for 10 minutes, after which switch them from the pan to a cooling rack to chill utterly earlier than filling. A butter knife could also be wanted that can assist you take away them from the pan.

Success Tip

Don’t under-bake these cookie cups. In the event that they’re further tender, they’ll utterly crumble whenever you attempt to take away them from the mini muffin pan.

---

Fudge Puddle Filling

If you happen to’ve ever made my recipe for chocolate ganache, you could do not forget that, to make ganache, we pour heat heavy cream over chopped chocolate to soften it, after which stir. For in the present day’s filling, we’re form of entering into reverse. Soften the chocolate (with the oil) first, then fold the mascarpone into the melted chocolate.

Utilizing a teaspoon, spoon the filling—as a lot as you may match—into every cookie cup.

For further texture and aptitude, sprinkle the tops with some crushed toffee bits. I take advantage of the Heath model of toffee bits, discovered within the baking aisle close to the chocolate chips. You would additionally prime these peanut butter fudge puddles with chopped peanuts, sprinkles, or flaky sea salt as a substitute. Or don’t sprinkle them with something in any respect, they’re good all on their very own!

You don’t want rainboots to take pleasure in this scrumptious muddy puddle expertise. It’s raining chocolate—hallelujah! 😉

Print