Desserts & Sweets

Peanut Butter Fudge Puddles Recipe

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Peanut butter cookies are my favorite type of cookie.  I just believe you cannot go wrong with a peanut butter cookie.  So making Fudge Puddles with my favorite type of cookie just made sense.  Plus, it’s fudge.  Peanut butter and fudge are a brilliantly delicious combination!  These are super simple, and really fun to make.  I do recommend this mini muffin pan, because it’s silicone, inexpensive, bakes evenly, and cleans up better than any other I’ve owned.  Now, let’s get baking!

Note: You CAN use margarine for this recipe, but you’ll lose some of the flavor, and the cookie part won’t be quite as dense.

What you need:

  • 1/2 cup butter (softened)
  • 1/2 cup creamy peanut butter
  • 1/2 cup sugar
  • 1/2 cup light brown sugar (packed)
  • 1 egg
  • 1/2 teaspoon vanilla
  • 1 1/4 cups flour
  • 3/4 teaspoon baking soda
  • 3/4 teaspoon salt
  • 1 cup milk chocolate chips
  • 1 cup semisweet chocolate chips
  • 1 can sweetened condensed milk (14 ounces)
  • 1 teaspoon vanilla
  • chopped peanuts

Make them:

Cream butter, peanut butter, sugar and brown sugar.  Beat in egg and vanilla.

In another bowl, whisk the flour, soda and salt.  Gradually add that to the creamed mixture, blending well.

Cover with plastic wrap and refrigerate for an hour – or until the dough is easy to handle and shape into balls.

Preheat the oven to 325.  Grease the muffin pan.

Shape the dough into small balls, so that they fit in the muffin pan pockets, without sticking out.  These should be about an inch per ball.  If you make the balls too big, they will overflow in the pan, and you’ll lose the top part of the cookie “cup” that holds the fudge.  Personally, I tested it by shaping a few balls, one larger than the last, and baking just the three.  The 1-inch ball worked best.

Bake for 16-18 minutes until light brown and slightly golden.

Right away, press in the center of each cup with the end of a wooden spoon. Cool until they easily come out of the pan by using a toothpick to coerce them out.  Let them finish cooling on wire racks.

Let’s make the fudge!  Microwave both types of chips and the condensed milk.  Once the chips have completely melted, stir in the vanilla.  Spoon fudge into the center of each cookie, then sprinkle with crushed peanuts!  You’ll want to wait until ALL of your cookies have been baked and cooled before making the fudge, so that it doesn’t harden too much and become difficult to put into the cups.  You may have leftover fudge – you can refrigerate it and use it for other sweet treats, top ice cream, or make more Fudge Puddles! 🙂

Have you checked these yummies out yet?


Hungry for more? Check out more fun recipes!

Jeni’s Disclaimer: I’m just a regular girl.  I love to drink wine while I bake.  I’m by no means a professional baker or pro photographer. My creations aren’t staged, they just are what they are, and that’s probably obvious. If you’re a normal person that loves to bake or cook and your food ends up looking like REAL food, and not like something you’ll see on Instagram, you’re in the right place.

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