Save
I gotta tell you about my go-to cookie that always brings smiles. These Peanut Butter Fudge Puddles come straight from my grandma's collection, and I've baked them countless times. They're cute little cookie cups packed with an amazing chocolate fudge middle. Whenever I bake a batch, they vanish within minutes.
Why These Stand Out
If chocolate and peanut butter together make you happy, you'll get hooked on these tiny delights. The cookie edges get perfectly crisp while staying tender inside, and the fudgy center? It's absolutely dreamy. They look fancy but they're actually super easy to whip up - even my children jump in to help.
Ingredients You Need
- Flour: Standard all-purpose keeps everything nice and soft.
- Chocolate: Go for quality stuff - you'll taste the difference in the filling.
- Peanut Butter: Brands like Skippy or Jif give the best results.
- Brown and White Sugar: Together they create just the right sweetness.
- Butter: Only use the real thing - it matters a ton.
- Oil: A tiny bit keeps our chocolate center wonderfully smooth.
- Mascarpone Cheese: This is what makes the filling extra special and creamy.
Getting Started
Grab your mixer first and beat the butter, peanut butter, and sugars till they turn light and fluffy. Drop in your egg and vanilla, then mix in the dry stuff. The dough might feel pretty soft, but don't stress - we'll cool it for an hour which makes it way easier to handle.
Save
Creating Cookie Cups
After the dough gets cold, take tablespoons of it and form little balls. Put them in your greased mini muffin tin and then comes the fun bit - pushing your thumb into each one to make those perfect little cups. My kids always want to help with this part.
Baking Time
Stick them in the oven at 325°F. As they bake, your house will fill with the most wonderful bakery smell. Around 10 minutes in, when they've turned golden, I push the centers down again with a spoon back. This makes extra room for all that yummy chocolate filling.
Whipping Up The Filling
Now for the best part - that chocolate filling. I melt the chocolate slowly with a bit of oil until it's totally smooth. Then I mix in the mascarpone cheese for that extra rich creaminess. This filling is what gets everyone asking me how I made them.
Putting Everything Together
When your cookie cups cool down, start adding that beautiful chocolate mix. I use a small teaspoon and try hard not to eat too much straight from the bowl. Work fast so the chocolate sets evenly across all cups.
Save
Add Some Flair
Before the chocolate hardens completely, I love throwing on different toppings. Maybe some crushed toffee or a tiny bit of sea salt. For celebrations I'll add fun sprinkles or tiny chocolate chips. Every topping makes them look extra fancy.
Helpful Tricks
Don't rush past cooling the dough - it really helps when making the cups. Make sure they're baked enough too since cookies that are too soft might break when you take them out. If any get stuck, just run a butter knife around the edge and they'll come right out.
Storage Solutions
These little goodies stay tasty in an airtight container for around 5 days if they last that long. Sometimes I keep them in the fridge, especially during hot weather, to keep the filling nice and firm. They're great to make ahead for get-togethers.
The Universal Appeal
There's something wonderful about mixing chocolate with peanut butter and these cookies show that off perfectly. They're just right for a small sweet bite and look amazing on any dessert table. Whenever I bake them, I remember cooking with my grandma and now I get to create those same happy moments with my kids.
Save
Wrapping Up
These little cookie bites feature a soft, peanut butter base stuffed with a velvety chocolate mascarpone filling. A special addition makes the filling extra smooth. Great for gifting or events, they're baked gently for the softest texture.
Recipe FAQs
- → Can I switch out the peanut butter?
Sure, almond butter or other nut butters can be used, though the cookies may be a little crumbly. If using natural peanut butter, be sure it's mixed well and at room temp.
- → What's a good alternative to mascarpone?
Cream cheese (full-fat) will work if you're okay with a tangier flavor. You can also replace it with chocolate ganache for a different twist.
- → Can I prep them ahead of time?
Yup, you can chill the dough for up to 3 days in advance. Finished cookies, with or without the filling, freeze beautifully for up to 3 months.
- → Why is the oven temperature so low?
The lower temperature of 325°F ensures these mini cookies stay super soft without browning too much.
- → Can I use bigger muffin pans?
Definitely! Use about 2 tablespoons of dough per cup when using standard muffin tins. You'll get around 20 larger treats this way.
Peanut Butter Cups
Mini peanut butter cookies with a creamy chocolate mascarpone center. Perfect sweet treats packed into two tasty bites.
Ingredients
Steps
Cream the butter with both sugars until fluffy. Add egg, followed by vanilla and peanut butter. Mix in the flour, salt, and baking soda just till it all comes together.
Wrap the dough and keep it in the fridge for at least an hour or even up to 3 days.
Preheat the oven to 325°F. Line your mini muffin tin with liners or spray it well with nonstick spray.
Take a tablespoon of dough and roll it into a ball. Pop each ball into the pan and press the center down using your thumb.
Bake for about 14-15 minutes, or until the edges are lightly golden. While they’re warm, push the centers down again.
Melt the chocolate with the oil. After cooling a bit, gently fold it into the mascarpone cheese until smooth and creamy.
Spoon the chocolate mix into cooled cups. Sprinkle nuts or toffee bits over the top if you want to jazz them up.
Notes
- Stick to brands like Jif or Skippy for the peanut butter.
- These bake at a lower heat than typical cookies.
- You can scale these up using a regular muffin tin to make bigger ones.
Required Tools
- Mini muffin tin.
- A stand or hand mixer.
- Microwave-safe bowl or double boiler.
Allergy Information
Check each ingredient for potential allergens and consult a healthcare professional if needed.
- Contains peanuts.
- Contains dairy.
- Egg-based.
- Includes gluten.
Nutritional Facts (per serving)
These details are provided for informational purposes and aren't a substitute for medical advice.
- Calories: 180
- Fats: 12 g
- Carbohydrates: 22 g
- Proteins: 4 g