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Fudge Puddles Recipe

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4.8 from 143 reviews

Fudge Puddles are bite-sized peanut butter and chocolate treats baked in mini muffin pans with a smooth, creamy filling made from melted semisweet chocolate and sweetened condensed milk. These rich and gooey delights offer a perfect balance of salty peanut butter and sweet chocolate, ideal for parties, snacks, or dessert.

Ingredients

Scale

Cookie Dough

  • 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

Fudge Filling

  • 2 cups semisweet chocolate chips
  • 1 can sweetened condensed milk (14 ounces)

Instructions

  1. Preheat and prepare pan: Preheat your oven to 350°F (175°C). Spray a mini muffin pan with non-stick spray or skip spraying if using a non-stick pan to prevent sticking.
  2. Cream butter, peanut butter, and sugars: Using an electric mixer, combine the room-temperature butter, smooth peanut butter, granulated sugar, and light brown sugar. Beat until smooth and creamy. Then add the egg and mix until fully incorporated.
  3. Add dry ingredients: Add the flour, baking soda, and salt to the wet mixture. Beat just until the dough comes together, being careful not to overmix.
  4. Portion dough into pan: Drop about 1 tablespoon of dough into each cup of the mini muffin pan. This recipe yields roughly 36 pudding cups. You can also use a regular muffin pan and increase the dough amount accordingly.
  5. Bake and create indent: Bake for 12-14 minutes until the centers are set and no longer gooey. Immediately after removing from oven, while the cookies are still warm, press a small round object like the back of a 1 tablespoon cookie scoop into the center to create an indentation for the filling.
  6. Cool dough cups: Allow the baked cookie cups to cool for 10-15 minutes before carefully removing them from the pan.
  7. Make fudge filling: In a medium saucepan over medium-low heat, combine semisweet chocolate chips and sweetened condensed milk. Stir continuously until the mixture is melted and smooth. Alternatively, you can melt the mixture in the microwave on high in 30-second intervals, stirring between each interval until smooth.
  8. Fill cookie cups: Spoon or pipe the warm fudge filling into the indentations of each cooled cookie cup.
  9. Chill and serve: Chill the filled cups in the refrigerator for about 30 minutes to allow the fudge to set before serving. Store them at room temperature for a couple of days or freeze for up to 3 months.

Notes

  • Room temperature butter creates smoother cookie dough when creaming with sugars.
  • You can substitute all-purpose flour with whole wheat flour for a nuttier flavor.
  • Use a small round object like a cookie scoop to create perfectly sized indentations.
  • Fudge filling can be made on the stovetop or in the microwave, whichever you prefer.
  • Store fudge puddles in an airtight container to maintain freshness.

Keywords: fudge puddles, peanut butter cookies, chocolate filling, mini muffin dessert, easy chocolate peanut butter treats

Find it online: https://delishfamilyrecipe.com/fudge-puddles-recipe/