Introduction

Fudge Puddles are delightful little treats combining rich peanut butter cookies with a luscious chocolate fudge center. These bite-sized goodies are perfect for parties, snacks, or just satisfying a sweet craving. Easy to make and irresistibly delicious, they’re sure to become a favorite.

The image shows several small cookie cups with a thick layer of smooth, glossy dark chocolate mousse piped on top, each cup having a golden-brown, crumbly cookie base that forms a cup shape. The mousse layer is swirled with a soft peak rising at the center. Around the cookie cups are scattered dark chocolate chips, and in the foreground to the right, there is a silver spoon holding a creamy dollop of light brown peanut butter with a slightly textured surface. All items are placed on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

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

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 is optional.
Step 2: Using an electric mixer, cream together the butter, peanut butter, granulated sugar, and brown sugar until smooth. Beat in the egg until well combined.
Step 3: Add the flour, baking soda, and salt to the mixture and beat just until combined. Avoid overmixing.
Step 4: Drop about 1 tablespoon of dough into each cup of the mini muffin pan. This recipe yields roughly 36 mini cookies. For regular muffin pans, use double the dough per cup.
Step 5: Bake for 12-14 minutes until the centers are set and no longer gooey. Remove from oven and immediately press a small, round object (like the back of a 1 tablespoon cookie scoop) into the center of each cookie to create an indent.
Step 6: Allow the cookies to cool in the pan for 10-15 minutes before removing them to a wire rack.
Step 7: In a medium saucepan over medium-low heat, combine the chocolate chips and sweetened condensed milk. Stir continuously until the mixture is melted and smooth. Alternatively, melt the mixture in the microwave on high in 30-second intervals, stirring between each.
Step 8: Spoon or pipe the warm fudge mixture into the cookie indents. Chill in the refrigerator for at least 30 minutes to allow the fudge to set.
Step 9: Serve once the fudge is firm. Enjoy!

Tips & Variations

For deeper peanut butter flavor, use natural peanut butter but note it may change the texture slightly.
Try topping the fudge filling with chopped peanuts or a sprinkle of sea salt for added texture and flavor contrast.
If mini muffin pans aren’t available, regular muffin pans work fine—just use twice the dough and adjust baking time if needed.
Use a piping bag for a neater fudge filling application.

Storage

Store the fudge puddles in an airtight container at room temperature for up to two days. For longer storage, freeze them for up to 3 months. To enjoy after freezing, thaw at room temperature. The fudge topping may soften slightly when warmed but will firm up again when chilled.

How to Serve

The image shows small tartlets arranged on a white marbled surface with chocolate chips scattered around. Each tartlet has a thick, golden-brown crust forming the base and walls. Inside, there is a rich, smooth dark chocolate filling that is shiny and creamy, with one tartlet bitten into to reveal the dense texture of the chocolate layer. A spoon holding a swirl of peanut butter lies near the bottom right corner, adding a creamy tan color contrast to the scene. The overall look is neat with a focus on the close-up of the bitten tartlet. Photo taken with an iphone --ar 4:5 --v 7

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 affect the cookie texture and spread slightly. Natural peanut butter tends to be more oily and thinner, which could make the dough softer.

How do I know when the cookies are done baking?

The cookies are done when the centers are set and no longer look gooey. The edges might be slightly golden, but the key is that the middle holds its shape when gently touched.