These peanut butter fudge cookie cups are a delightful blend of peanut butter and fudge. They're the perfect combination of sweet and salty.
Get ready for the ultimate peanut butter lover's treat with these insanely delicious Peanut Butter Fudge Cookie Cups!
They take the classic chocolate-peanut butter flavor combo up a notch by baking rich peanut butter cookies into adorable little cups. The cups get filled with chocolate fudge for a cookie that simply can't be resisted.
These cookies start with a peanut butter cookie dough swirled with brown sugar. Scooped into mini muffin tins, they bake up into crispy little cups, forming the perfect vessels for the real star - melted chocolate peanut butter fudge.
The hot fudge filling made from sweetened condensed milk and chocolate chips melts into the signature smooth, velvety fudge consistency. After filling the cookie cups, the fudge is allowed to partially set before serving.
The result is a peanut butter lover's dream come true! You get a crunchy, buttery peanut butter cookie cup filled with oozy, chocolatey fudge. The interplay of textures between the cookies and fudge is a match made in heaven.
One bite and you'll be wanting more. With their cute presentation and decadent peanut butter-chocolate flavor, they make a perfect gift or party treat.
Peanut Butter Fudge Cookie Cups
These Peanut Butter Fudge Cookie Cups are some of our favorite to make for so many reasons:
- Peanut butter and chocolate: two great flavors that are better together.
- So quick and easy to make: they make a great dessert, even when you don't have a lot of time to bake.
- They're fun to make - Scooping the cookies and filling them with fudge is enjoyable.
- They look adorable - The mini muffin shape makes them cute and grab-able.
- Great for gift-giving - Packed in a box or tray, they make a lovely gift.
- Perfect for parties and holidays - Serve them at your next gathering!
- Kids of all ages love them - PB and chocolate is a combo that appeals to all.
- You can customize the flavors - Swap in nut butters or different chocolates.
- They disappear fast - It's hard to stop at just one!
With their irresistible flavor combination, cute presentation and decadent texture contrast, these cookie cups bring all sorts of joy!
Flour: Use all-purpose flour for these cookie cups.
Baking Soda: Make sure it's fresh for the best results.
Salt: A pinch of salt will help aid the baking soda and also balance the sweetness of the cookies.
Butter: Use unsalted butter in this recipe. It should be at room temperature for easy mixing.
Peanut Butter: Creamy peanut butter works best in this recipe. It gives the cookies a smooth texture and rich flavor.
Sugar: This recipe uses a combination of white and brown sugar.
Egg: Make sure it's at room temperature before using.
Vanilla Extract: Always use pure vanilla extract for the best flavor.
Chocolate Chips: A combination of milk and semi-sweet chocolate chips are used for the fudge filling. This blend gives the fudge a rich and balanced chocolate flavor.
Sweetened Condensed Milk: This thickens the fudge and helps sweeten it with the chocolate chips. It's a key ingredient in the fudge filling.
How to Make
To make the cookie cups, start by whisking together the flour, baking soda, and salt in a small bowl.
In a separate large bowl, beat together the peanut butter, butter, and sugars until they're light and fluffy. This process, known as creaming, incorporates air into the mixture and helps the cookies rise.
Add the egg and vanilla extract to the creamed mixture and continue to beat until they're fully incorporated.
Gradually add the flour mixture to the creamed mixture, beating just until the flour is incorporated. Be careful not to overmix, as this can lead to tough cookies.
Cover the cookie dough and refrigerate it for an hour. This chilling time allows the flavors to meld and also makes the dough easier to handle.
When you're ready to bake, preheat your oven and prepare a mini-muffin baking sheet with nonstick cooking spray. Using a small cookie scoop, portion the cookie dough and place it in the prepared mini-muffin pan.
Bake the cookies until they're golden and the middles have fallen slightly.
While the cookies are baking, prepare the fudge filling. In a large microwave-safe bowl, combine the milk chocolate chips, semi-sweet chocolate chips, and sweetened condensed milk. Heat the mixture in the microwave until the chocolate is melted and smooth, then stir in the vanilla extract.
You can also heat this in a double broiler on the stove if you prefer. Heat over medium heat, stirring constantly until the chocolate is melted and smooth and then stir in the vanilla extract.
Once the cookies are baked and cooled slightly, transfer the fudge filling into a piping bag and pipe a small dollop of fudge into the well of each cookie.
After the fudge has cooled slightly, you can use a piece of waxed paper or a damp finger to smooth the tops of the fudge centers. Allow the cookie cups to cool completely before storing them in an airtight container.
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Tips for Making the Best Peanut Butter Fudge Cookie Cups
Here are some tips to make the best Peanut Butter Fudge Cookie Cups:
- Quality Ingredients: Always use the best quality ingredients you can find. This includes using real butter, not margarine, and a good quality peanut butter.
- Creaming the Butter and Sugar: Make sure to cream the butter, peanut butter, and sugars together until they are light and fluffy. This will help to create a lighter texture in the cookie cups.
- Don't Overmix: Once you add the flour, be careful not to overmix the dough. Overmixing can lead to tough cookies.
- Chill the Dough: Chill the dough for at least an hour before baking.
- Use a Cookie Scoop: To make sure that all your cookie cups are the same size, use a cookie scoop to portion out the dough. This will also help them to bake evenly.
- Don't Overbake: Keep a close eye on the cookies as they bake. You want them to be just set and lightly golden. If they are overbaked, they can become dry.
- Fudge Filling: The fudge filling is simple to make, but be sure not to overheat the chocolate. Heat it in the microwave in 30-second increments, stirring after each one, until it's just melted and smooth.
- Storage and Freezing: These cookie cups store well and can even be frozen. You can freeze them assembled or separately. They can also be made a couple of days ahead of time and will still taste great.
- Baking the Cookie Cups: You can use the tip of a butter knife to remove the cookie cups from the muffin pan.
Remember, baking is a science but also an art. Feel free to experiment and adjust the recipe to suit your personal taste.
Storing leftover Peanut Butter Fudge Cookie Cups is quite straightforward. After the cookie cups have completely cooled, they can be stored in an airtight container at room temperature. They should last for about a week this way.
If you want to keep them for longer, you can also freeze them. To freeze, place the cookie cups in a single layer on a baking sheet and freeze until solid. Once they're frozen, you can transfer them to a freezer-safe bag or container. They can be stored in the freezer for up to 3 months. When you're ready to eat them, just let them thaw at room temperature.
Remember, it's important to make sure that the cookie cups are completely cool before storing them.
If they're still warm, condensation can form in the storage container, which can make them soggy.
Peanut Butter Fudge Cookie Cups
- 1 ¼ cup all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- ½ cup unsalted butter 1 stick, room temperature
- ½ cup creamy peanut butter
- ½ cup granulated sugar
- ½ cup brown sugar
- 1 egg room temperature
- 1 teaspoon vanilla extract
For the fudge
- 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
- In a small bowl, whisk together the flour, baking soda, and salt.
- In a mixing bowl, beat the butter, peanut butter, sugar, and brown sugar until fluffy, scraping down as needed, for about 7 minutes.
- Add the flour mixture to the creamed sugars and beat until mixed, scraping down as needed.
- Cover the cookie dough and refrigerate for 1 hour.
- When ready to bake: Preheat the oven to 325 degrees. Prepare a mini-muffin baking sheet with nonstick cooking spray.
- Using a small cookie scoop, portion the cookie dough and place in the prepared mini-muffin pan.
- Bake the cookies for 14 minutes and then move to rest on a wire rack. The middles of the cookies will fall slightly.
- For the fudge: In a large microwave-safe bowl, place the milk chocolate chips, the semi-sweet chocolate chips, and the milk. Heat for 1 minute on high and stir vigorously to allow the chocolate to continue melting from the residual heat. Repeat in 30 second increments if needed, taking care to not overheat the chocolate. When the chocolate is melted and smooth, stir in the vanilla.
- Transfer the fudge filling into a piping bag with the corner snipped or use two spoons to place a small dollop of fudge into the well of each cookie.
- After the fudge has cooled slightly, you can use a piece of waxed paper or a damp finger to smooth the tops of the fudge centers.
- Using a spoon, lift the cookie cups from the mini-muffin pan and allow to cool completely prior to storing in an airtight container.