Description
Peanut Butter Fudge Puddles Cookie Cups are irresistible mini treats featuring soft, chewy peanut butter cookie cups filled with a rich, creamy fudge made from chocolate and mascarpone cheese. They’re perfect for holidays, parties, or anytime you crave a sweet peanut butter and chocolate combo.
Ingredients
Scale
- 1/2 cup unsalted butter, softened to room temperature
- 1/2 cup packed light or dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg, at room temperature
- 2/3 cup creamy peanut butter
- 1 teaspoon pure vanilla extract
- 1 and 1/4 cups all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 8 ounces semi-sweet chocolate, chopped
- 1 teaspoon vegetable oil or coconut oil
- 8 ounces mascarpone cheese, at room temperature
- Optional: 1/2 cup Heath toffee bits or chopped peanuts for topping
Instructions
- In a large bowl, beat the softened butter, brown sugar, and granulated sugar until light and creamy.
- Add the egg and beat until fully combined.
- Mix in the peanut butter and vanilla extract until smooth.
- In a separate bowl, whisk together the flour, baking soda, and salt. Gradually add to the wet ingredients and mix until just combined.
- Cover the dough with plastic wrap and refrigerate for at least 1 hour.
- Preheat oven to 325°F (163°C) and grease two mini muffin pans.
- Roll about 1 tablespoon of dough into balls and place into muffin cups (makes about 24).
- Press your thumb or the back of a spoon into the center of each ball to form a well.
- Bake for 14–15 minutes, until lightly golden. Let cool in pan for 5–10 minutes.
- Remove cookie cups and cool completely on a wire rack.
- In a microwave-safe bowl, melt chocolate and oil in short intervals, stirring until smooth. Let cool for 3 minutes.
- Stir mascarpone cheese into melted chocolate until smooth and creamy.
- Spoon fudge mixture into each cooled cookie cup.
- Optionally top with Heath bits or chopped peanuts.
- Store in an airtight container at room temperature for 1 day or refrigerate for up to 5 days.
Notes
- Don’t skip chilling the dough — it helps maintain the cup shape.
- If the centers puff during baking, gently press them down after removing from the oven.
- Use room temperature mascarpone for the smoothest fudge texture.
- Freeze cookie cups (filled or unfilled) for longer storage.
- Mascarpone can be replaced with cream cheese if needed.
- Prep Time: 20 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 180
- Sugar: 12g
- Sodium: 95mg
- Fat: 11g
- Saturated Fat: 5g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 20mg
Keywords: peanut butter fudge, cookie cups, fudge puddles, peanut butter dessert, mini cookie cups, holiday cookies