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Fudge Puddles Recipe

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★★★★★

4.7 from 122 reviews

Fudge Puddles are delightful mini peanut butter cookie cups filled with a rich, creamy fudge made from semisweet chocolate chips and sweetened condensed milk. These bite-sized treats are perfect for snacking or serving at parties and combine the classic flavors of peanut butter and chocolate in a convenient, mini muffin form.

Ingredients

Scale

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 Oven and Prepare Pan: Preheat your oven to 350°F (175°C). Lightly spray a mini muffin pan with non-stick spray unless you are using a non-stick pan that doesn’t require spraying.
  2. Cream Butter, Peanut Butter, and Sugars: Using an electric mixer, beat together the room temperature butter, smooth peanut butter, granulated sugar, and light brown sugar until creamy and well combined. Then, add the egg and beat until fully incorporated.
  3. Add Dry Ingredients: Add the flour, baking soda, and salt to the wet mixture and beat only until just combined to avoid overmixing.
  4. Portion Dough: Drop approximately 1 tablespoon of cookie dough into each cavity of the mini muffin pan. This recipe yields about 36 mini cookies. If using regular muffin pans, make the dough portions twice as large.
  5. Bake and Create Indent: Bake for 12 to 14 minutes until the centers are set and no longer gooey. Immediately after removing from the oven, use a small, round tool (such as the back of a 1 tablespoon cookie scoop) to gently press an indent into the center of each cookie while they are still warm.
  6. Cool Cookies: Allow the cookies to cool in the pan for 10 to 15 minutes before carefully removing them.
  7. Prepare Fudge Filling: In a medium saucepan, combine the semisweet chocolate chips and sweetened condensed milk over medium-low heat. Stir continuously until the chocolate is melted and the mixture is smooth. Alternatively, melt in a microwave-safe bowl on high in 30-second intervals, stirring between each interval until smooth.
  8. Fill Cookie Cups: Spoon or pipe the warm fudge mixture into the indents of the cooled cookie cups.
  9. Chill to Set: Place the filled cookie cups in the refrigerator for at least 30 minutes to allow the fudge filling to fully set before serving.
  10. Storage: Store the fudge puddles at room temperature for a couple of days or freeze for up to 3 months for longer storage.

Notes

  • Using smooth peanut butter ensures a creamy texture for the cookie dough, avoiding any graininess.
  • Lightly packing the brown sugar is important for accurate sweetness balance.
  • Be careful not to overbake the cookies; the centers should be set but not dry to hold the fudge filling well.
  • The indent made right after baking helps contain the fudge filling and creates a perfect ‘puddle’ effect.
  • You can use a piping bag for neater filling of the cookie cups, but a spoon also works well.
  • If using regular muffin pans, make the dough portion larger to maintain proper proportions.
  • These treats are perfect for gifting and party platters because of their bite-sized portions.

Keywords: peanut butter cookies, fudge puddles, mini cookies, chocolate fudge filling, bite-sized desserts, peanut butter desserts, easy dessert recipes, party treats

Find it online: https://ricoloranz.com/fudge-puddles-recipe/