Fudge Puddles
Get ready to indulge in ultimate dessert decadence with Fudge Puddles—a delightful hybrid of chewy cookie cups and creamy, chocolatey fudge! These bite-sized treats feature a soft, peanut butter cookie base that's perfectly baked to golden perfection and shaped into mini cups. Each cup is filled with a luscious, silken layer of rich fudge made from melted semisweet chocolate chips and sweetened condensed milk. With an optional crunch of chopped nuts, these cookies are an irresistible mix of textures and flavors. Ideal for holiday cookie trays, parties, or anytime you need a chocolate fix, Fudge Puddles are sure to be a crowd-pleaser. Easy to make and visually stunning, these filled cookies are a dessert lover’s dream!
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Recipe Information
Ingredients
- 1 cup Butter, softened
- 0.5 cup Peanut butter
- 1 cup Granulated sugar
- 1 cup Brown sugar, packed
- 2 Eggs
- 2 teaspoons Vanilla extract
- 3 cups All-purpose flour
- 1 teaspoon Baking soda
- 0.5 teaspoon Salt
- 1 cup Semisweet chocolate chips
- 1 can (14 ounces) Sweetened condensed milk
- 1 teaspoon Vanilla extract (for fudge filling)
- 0.5 cup Chopped nuts (optional)
Instructions
Preheat your oven to 375°F (190°C). Grease a mini muffin pan or line it with mini paper liners.
In a large bowl, cream together the butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
Beat in the eggs, one at a time, then stir in the vanilla extract.
In another bowl, combine the flour, baking soda, and salt. Gradually add the dry ingredients to the wet ingredients, mixing until well combined.
Shape the dough into 1-inch balls and place each ball into the prepared mini muffin cups. Do not flatten the dough balls.
Bake in the preheated oven for 12-14 minutes, or until lightly golden and set.
As soon as the cookies come out of the oven, use the back of a measuring spoon to create a well in the center of each cookie cup. Set aside to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
For the fudge filling, melt the chocolate chips and sweetened condensed milk together in a saucepan over low heat, stirring constantly until smooth and glossy. Remove from heat and stir in the vanilla extract and nuts, if desired.
Spoon the warm fudge mixture into the wells of each cookie cup, filling to the top.
Let the fudge puddles set completely at room temperature or refrigerate for about 30 minutes to allow the filling to firm up.
Serve and enjoy your rich, chocolate-filled fudge puddles!
Nutrition Facts
Calories |
222 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 10.5 g | 13% | |
| Saturated Fat | 5.3 g | 27% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 29 mg | 10% | |
| Sodium | 135 mg | 6% | |
| Total Carbohydrate | 28.8 g | 10% | |
| Dietary Fiber | 0.9 g | 3% | |
| Total Sugars | 19.9 g | ||
| Protein | 3.7 g | 7% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 44 mg | 3% | |
| Iron | 0.8 mg | 4% | |
| Potassium | 102 mg | 2% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
