Fudge Puddles: Fast Peanut Butter Cookie Cups for Busy Bakers

This recipe turns pantry staples into a fast, crowd-pleasing treat. You get peanut butter cookie cups filled with melty fudge in under half an hour. The method is simple: mix, spoon, bake, press, fill, and finish with chips. Perfect for quick desserts, last-minute snacks, or when you want a small batch of something special.

Why This Recipe Works

This recipe is built for speed and reliability. Peanut butter plus sugar forms a perfectly chewy base that needs no chilling, so you skip waiting times. One egg and a little baking soda give just enough lift for cookie cups that hold filling without collapsing. Using store-bought fudge keeps things even faster, while homemade fudge works equally well if you prefer. The muffin-tin format creates neat portions that are easy to handle and share. Minimal ingredients and a short bake time make this a go-to when you want tasty results with little fuss. Cleanup is also quick since most of the work happens in one bowl and a single pan.

Flavor and Texture

Peanut butter gives a rich, nutty backbone that pairs naturally with sweet chocolate fudge. The sugar-forward cookie surface caramelizes slightly at the edges for a light crunch. Inside stays soft and slightly dense so the fudge puddle sits in each cup without sinking. Mini chocolate chips on top add a pop of texture and a glossy finish. Overall you get a layered bite that is sweet, salty, creamy, and satisfying in every spoonful.

Ingredients

• 1 cup peanut butter
• 1 cup granulated sugar
• 1 egg
• 1 teaspoon vanilla extract
• 1/2 teaspoon baking soda
• 1/4 teaspoon salt
• 1 cup chocolate fudge (store-bought or homemade)
• Mini chocolate chips (for topping)

Step by Step Instructions

1. Preheat your oven to 350°F (175°C).
2. In a mixing bowl, combine peanut butter, sugar, egg, vanilla extract, baking soda, and salt. Mix until smooth.
3. Spoon the dough into greased muffin tins, filling them about halfway.
4. Bake for 10-12 minutes or until edges are lightly golden.
5. Remove from the oven and create a small indentation in the center of each cookie cup using the back of a spoon.
6. Fill each indentation with chocolate fudge and top with mini chocolate chips.
7. Let cool before serving. Enjoy your fudge puddles!

Quick Tips and Shortcuts

Use creamy peanut butter for the smoothest texture and fastest mixing. If you only have natural peanut butter, stir well before measuring to incorporate oils. For speed, warm store-bought fudge briefly in the microwave in short bursts until spreadable. Nonstick or greased muffin tins make release simple; silicone works well for easy popping. If you need more sheen on the chips, give a 5-second zap in the microwave after topping to slightly melt them into place. For smaller bites, use a mini muffin tin and reduce bake time by a couple of minutes.

Storage and Meal Prep

Store cooled puddles in an airtight container at room temperature for up to two days. For longer life, refrigerate up to five days; bring to room temperature briefly before serving for softer centers. You can freeze baked cookie cups without fudge for up to a month; thaw, press centers again if needed, and fill with warm fudge. Assemble close to serving if you want the freshest texture and shiny chocolate tops.

Short Closing Note

This recipe is ideal when time is short but you still want something homemade. It scales up easily for a party or down for a sweet personal treat.

Conclusion

For a classic reference and extra inspiration, check the original Fudge Puddles Recipe on Allrecipes: Fudge Puddles Recipe.

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