Fudge Puddles Recipe

Introduction

Fudge Puddles are delightful bite-sized treats combining the rich flavors of peanut butter and chocolate. These mini cookie cups filled with creamy fudge are perfect for parties or a sweet snack anytime.

Ingredients

• 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
• 2 cups semisweet chocolate chips
• 1 can sweetened condensed milk

Instructions

1. Step 1: Preheat the oven to 350 degrees F and spray a mini muffin pan with non-stick spray. If using a non-stick pan, spraying may not be necessary.
2. Step 2: Using an electric mixer, cream together the butter, peanut butter, granulated sugar, and brown sugar until smooth. Beat in the egg until fully combined.
3. Step 3: Add the flour, baking soda, and salt to the mixture and beat just until all ingredients are combined.
4. Step 4: Drop about 1 tablespoon of dough into each mini muffin cup. This recipe yields roughly 36 pieces. You can use regular-sized muffin pans and make larger puddles if preferred.
5. Step 5: Bake for 12-14 minutes until the centers are set and not gooey. Once out of the oven, press a small, round object into the center of each warm cookie to create an indent (the back of a 1 tablespoon cookie scoop works well).
6. Step 6: Allow the cookie cups to cool for 10-15 minutes before carefully removing them from the pan.
7. Step 7: In a medium saucepan over medium-low heat, combine the chocolate chips and sweetened condensed milk. Stir continuously until melted and smooth. Alternatively, melt the mixture in the microwave on high in 30-second intervals, stirring in between.
8. Step 8: Spoon or pipe the fudge mixture into the cookie cups. Chill in the refrigerator for 30 minutes to set before serving.
9. Step 9: Serve and enjoy your homemade fudge puddles!

Tips & Variations

• Use natural peanut butter for a less sweet, more earthy flavor, but expect a slightly different texture.
• Try adding chopped nuts or a pinch of sea salt on top of the fudge filling for extra crunch and flavor contrast.
• If you don’t have a mini muffin pan, use a regular muffin pan and double the dough per cup for larger fudge puddles.

Storage

Store fudge puddles at room temperature in an airtight container for up to two days. For longer storage, freeze them in a sealed container for up to three months. When ready to eat, thaw at room temperature or refrigerate briefly before serving. Reheating is not necessary, but if desired, soften gently in short bursts in the microwave.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter instead of smooth peanut butter?

Yes, you can substitute natural peanut butter, but it may change the texture and sweetness slightly. Natural peanut butter is usually less smooth and has more oil separation, which can affect the dough consistency.

Can I make these fudge puddles gluten-free?

Yes, substitute the all-purpose flour with a gluten-free flour blend that measures cup-for-cup. Make sure the blend contains xanthan gum or add a small amount to help maintain the structure of the cookies.

Fudge Puddles Recipe

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Fudge Puddles are delightful mini peanut butter cookies filled with a smooth, rich chocolate fudge center made from melted chocolate chips and sweetened condensed milk. These bite-sized treats are perfect for parties or a sweet snack, combining the classic flavors of peanut butter and chocolate in a convenient mini muffin form.

• Author: Clara
• Prep Time: 15 minutes
• Cook Time: 14 minutes
• Total Time: 1 hour
• Yield: Approximately 36 mini fudge puddles 1x
• Category: Dessert
• Method: Baking
• Cuisine: American

Ingredients

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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 sweetened condensed milk (approximately 14 oz)

Instructions

1. Preheat and prepare pan: Preheat your oven to 350°F (175°C) and spray a mini muffin pan with non-stick spray. If using a non-stick pan, the spraying can be skipped.
2. Cream fats and sugars: Using an electric mixer, cream together the room temperature butter, smooth peanut butter, granulated sugar, and light brown sugar until the mixture is smooth and creamy. Then beat in the egg until fully incorporated.
3. Combine dry ingredients: Add the flour, baking soda, and salt to the wet mixture and beat just until all ingredients are combined, being careful not to overmix.
4. Form cookie bases: Drop about 1 tablespoon of dough into each cup of the mini muffin pan. This recipe yields roughly 36 mini cookies. Alternatively, if using a regular muffin pan, drop twice the amount of dough for larger sizes.
5. Bake: Bake the dough cups for 12 to 14 minutes, or until the centers are set and no longer gooey. Remove from the oven.
6. Create indentations: While the cookies are still warm, gently press a small, round object like the back of a 1 tablespoon cookie scoop into the center of each cookie to create an indent for the fudge filling.
7. Cool cookies: Allow the cookies to cool for 10 to 15 minutes in the pan before removing them to a wire rack or plate.
8. Make fudge filling: In a medium saucepan over medium-low heat, combine the semisweet chocolate chips and sweetened condensed milk. Stir frequently until the chocolate is melted and the mixture is smooth and glossy. Alternatively, melt in the microwave on high in 30-second intervals, stirring in between.
9. Fill cookie cups: Spoon or pipe the warm fudge mixture into the indentations of each cookie cup.
10. Set and serve: Chill the filled cookies in the refrigerator for 30 minutes to allow the fudge to set before serving.
11. Storage: Store the fudge puddles at room temperature for a couple of days or freeze them for up to 3 months for longer preservation.

Notes

• Ensure the butter is at room temperature for easy creaming.
• Use smooth peanut butter, not natural, for the best texture and flavor.
• The indent in the cookie should be made while the cookie is warm to prevent cracking.
• Fudge filling can be made in the microwave or on the stovetop depending on preference and convenience.
• If you don’t have a mini muffin pan, a regular muffin pan can be used, but the cookies will need more dough and longer baking time.
• These cookies can be stored at room temperature for up to 2 days without refrigeration.
• For longer storage, freeze the finished treats for up to 3 months and thaw before serving.

Keywords: peanut butter cookies, fudge-filled cookies, mini cookies, chocolate fudge, bite-sized desserts, easy dessert recipe