Introduction

Fudge Puddles are delightful bite-sized treats combining the richness of peanut butter cookies with a creamy chocolate fudge center. These mini indulgences are perfect for satisfying sweet cravings or sharing with friends and family.

The image shows a white plate holding fifteen small cookie cups filled with smooth, shiny dark chocolate ganache. Each cookie cup has a light golden-brown, crumbly crust that forms the base and sides, with the dark chocolate filling swirled thickly inside, rising slightly above the crust edges with soft peaks. The plate is set on a white marbled surface, and the cookie cups are arranged closely together in a loose grid pattern, giving a neat, inviting look. photo taken with an iphone --ar 4:5 --v 7

Ingredients

½ cup butter (room temperature)
½ cup smooth peanut butter (not natural)
½ cup granulated sugar
½ cup light brown sugar (lightly packed)
1 egg
1½ cups flour (all purpose or whole wheat)
¾ teaspoon baking soda
½ teaspoon salt
2 cups semisweet chocolate chips
1 can sweetened condensed milk

Instructions

Step 1: Preheat the oven to 350 degrees F and spray a mini muffin pan with non-stick spray. If you have a non-stick pan, spraying is optional.
Step 2: Using an electric mixer, cream together the butter, peanut butter, granulated sugar, and light brown sugar until smooth. Beat in the egg until fully combined.
Step 3: Add the flour, baking soda, and salt, mixing just until all ingredients are combined. Avoid overmixing.
Step 4: Drop about 1 tablespoon of dough into each mini muffin cup. This recipe makes roughly 36 mini cookies. For regular-sized pans, use twice as much dough per cup.
Step 5: Bake for 12–14 minutes, until the centers are set and no longer gooey. While still warm, use a small, round object—like the back of a 1-tablespoon cookie scoop—to press an indent in the center of each cookie.
Step 6: Allow the cookies to cool for 10–15 minutes in the pan before carefully removing them.
Step 7: In a medium saucepan over medium-low heat, combine the semisweet chocolate chips and sweetened condensed milk. Stir constantly until melted and smooth. Alternatively, melt the mixture in the microwave on high in 30-second intervals, stirring between each.
Step 8: Spoon or pipe the warm fudge mixture into the indents of the cookies. Chill the filled cookies for at least 30 minutes to allow the fudge to set.
Step 9: Enjoy your Fudge Puddles! Store any leftovers properly as described below.

Tips & Variations

For a nut-free version, substitute the peanut butter with sunflower seed butter and ensure chocolate chips are nut-free.
Use mini chocolate chips if you prefer smaller fudge puddles; this also helps with smoother melting.
If you don’t have a mini muffin pan, use a standard muffin pan but double the dough amount per cup for larger treats.
Adding a pinch of cinnamon to the dough can give a warm, subtle spice that complements the peanut butter and chocolate.

Storage

Store Fudge Puddles at room temperature in an airtight container for up to two days. For longer storage, keep them in the freezer for up to three months; thaw at room temperature before serving. If chilled, allow them a few minutes to soften for the best texture.

How to Serve

The image shows small dessert cups made of a golden-brown cookie crust that forms a thick base and sides, holding a smooth swirl of dark chocolate filling on top. The swirl has a shiny texture and stands tall in the center of the cups. Around the cups, there are scattered dark chocolate chips, adding contrast to the scene. A white spoon holds creamy peanut butter beside the cups, adding a light brown smooth layer. The whole setup is placed on a white marbled surface that highlights the colors of the dessert. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use natural peanut butter for this recipe?

It’s best to use smooth, not natural, peanut butter because natural versions tend to have more oil and can alter the dough’s texture.

What if I don’t have a mini muffin pan?

You can use a regular muffin pan and simply use twice the amount of dough per cup. Baking time may increase slightly, so watch closely and adjust as needed.