Peanut Butter Fudge Puddles (Cookie Cups)

Peanut butter and chocolate are one of those timeless pairings that never disappoint. These Peanut Butter Fudge Puddles, also known as Peanut Butter Cookie Cups, are a crowd-pleasing classic that combines a chewy peanut butter cookie base with rich, velvety chocolate fudge filling. Perfect for parties, holidays, cookie trays, or even just a cozy night in, these bite-sized treats are easy to love and hard to resist.

In this guide, we’ll walk you through everything you need to know—from ingredients and techniques to variations and pro tips—so you can create a batch of bakery-worthy puddles right in your own kitchen.

🥄 What Are Peanut Butter Fudge Puddles?

Peanut Butter Fudge Puddles are small, soft peanut butter cookies shaped like cups and filled with creamy chocolate fudge. Baked in mini muffin tins, these cookies look as beautiful as they taste. The warm peanut butter cookie gently cradles the melted chocolate filling, forming an irresistible combination of textures and flavors.

🍪 Ingredients Breakdown

Let’s break down the essential ingredients for both the cookie cups and the fudge filling. This will help you understand the role each ingredient plays and how you can tweak them if needed.

Unsalted Butter – Softened to room temperature for creaminess and structure.
Creamy Peanut Butter – The star ingredient for rich, nutty flavor.
Granulated Sugar – For sweetness and crisp edges.
Brown Sugar – Adds moisture and a deep, caramelized flavor.
Eggs – Help bind and provide richness.
Vanilla Extract – Enhances all the other flavors.
All-Purpose Flour – The base structure for the cookie.
Baking Soda – A leavening agent that keeps the cookie light.
Salt – Balances sweetness and enhances peanut butter flavor.

🔸 Fudge Filling

Semi-Sweet Chocolate Chips – The base of the fudge; not too sweet, not too bitter.
Sweetened Condensed Milk – Provides richness and body for the fudge.
Butter – Adds shine and silkiness to the fudge.
Vanilla Extract – Optional but great for rounding out the chocolate flavor.

👩‍🍳 Step-by-Step Instructions

Preheat Oven
Set your oven to 350°F (175°C) and grease a mini muffin pan.
Cream the Butters and Sugars
In a large bowl, beat together butter, peanut butter, granulated sugar, and brown sugar until light and fluffy.
Add Wet Ingredients
Beat in the egg and vanilla extract until fully incorporated.
Mix Dry Ingredients Separately
Whisk together flour, baking soda, and salt in a separate bowl.
Combine Wet and Dry
Gradually mix the dry ingredients into the wet until a soft dough forms.
Shape and Bake
Roll dough into 1-inch balls and place into the mini muffin pan cups. Bake for 10–12 minutes or until edges are golden and centers are puffy.
Create the Puddle Indentation
Immediately after removing from the oven, use the back of a rounded teaspoon or a mini tart shaper to press down the center of each cookie to form a well.

✅ Making the Fudge Filling

Melt and Stir
In a saucepan over low heat (or in a microwave-safe bowl in 30-second increments), combine chocolate chips, sweetened condensed milk, and butter. Stir until smooth.
Add Vanilla
Once melted and smooth, stir in vanilla extract.
Fill the Cups
Spoon or pipe the warm fudge into each peanut butter cookie cup well. Fill to just below the rim.
Cool and Set
Allow to cool at room temperature for an hour or chill in the fridge for faster setting.

🍫 Pro Tips for the Best Puddles

Use Creamy Peanut Butter – Natural peanut butters may cause texture issues.
Chill Dough Slightly – If the dough is sticky, refrigerate it for 20 minutes before rolling.
Don’t Overbake – The cookies will continue to set after you take them out of the oven.
Add Fillings Quickly – Make the fudge while cookies bake, so you can fill while warm.
Pipe for Precision – Use a piping bag or ziplock with the tip cut for neat fudge centers.
Decorate If Desired – Top with chopped peanuts, sea salt, sprinkles, or mini M&Ms.

🍴 Variations to Try

Switch it up with these creative spins on the classic:

🌰 Nutty Crunch Puddles

Add chopped peanuts to the fudge or sprinkle them on top before the fudge sets.

🧂 Salted Caramel Fudge Puddles

Layer a spoonful of caramel under the fudge and finish with sea salt flakes.

🍓 Peanut Butter & Jelly Cups

Add a tiny spoonful of strawberry jam in the well before the fudge for a PB&J twist.

🌱 Vegan Version

Use dairy-free butter and condensed coconut milk, along with vegan chocolate chips.

☕ Mocha Fudge

Add ½ tsp instant espresso powder to the fudge for a grown-up chocolate kick.

🧊 Storage and Make-Ahead Tips

Room Temperature: Store in an airtight container for up to 5 days.
Refrigerator: Keeps fresh for up to 2 weeks.
Freezer: Freeze in a single layer, then transfer to freezer bags for up to 3 months.
Make-Ahead Dough: Dough can be made 48 hours in advance and chilled.
Fudge Filling: Can be stored refrigerated for 5 days and gently reheated before use.

🧁 How to Serve

Arrange on a holiday cookie tray.
Stack in jars for gifting.
Serve warm with ice cream for dessert.
Pair with coffee or hot cocoa for a cozy winter snack.

How Many Calories in a Chocolate Chip Cookie? Complete Nutritional Breakdown

Calories: 145
Fat: 8g
Carbohydrates: 17g
Sugar: 12g
Protein: 3g

Note: Nutritional values will vary based on exact ingredients and portion sizes.

❓FAQs About Peanut Butter Fudge Puddles

Can I use natural peanut butter?

You can, but it’s not recommended. Natural peanut butter tends to separate and lacks stabilizers, which can affect texture and consistency in the cookie.

Can I use store-bought fudge or Nutella instead?

Yes! If you’re short on time, you can fill the wells with Nutella, store-bought fudge, or even chocolate ganache.

How do I make these gluten-free?

Substitute your favorite 1:1 gluten-free flour blend for the all-purpose flour. Check that all other ingredients are gluten-free as well.

Why did my fudge turn grainy?

Overheating chocolate or not stirring constantly can lead to a gritty texture. Always melt low and slow for silky smooth results.

Can I double the recipe?

Absolutely. These freeze wonderfully, so making a double batch is a great idea for holidays or parties.

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

You can bake them in regular muffin tins using more dough and increasing the baking time by 2–4 minutes. Alternatively, roll into balls and bake like traditional cookies, then make a shallow indentation in the center after baking.

Can I freeze them filled?

Yes, they freeze beautifully! Layer between sheets of parchment and store in an airtight container or ziplock bag for up to 3 months. Thaw at room temperature or in the fridge.

💬 Final Thoughts

Peanut Butter Fudge Puddles are everything we love about cookies in one bite: soft, sweet, a little salty, and irresistibly fudgy. Whether you’re looking to impress at a holiday party or simply want to indulge in a nostalgic, bakery-style treat, these cookie cups are the way to go.

With their rich flavor, make-ahead flexibility, and decorative potential, these bite-sized beauties deserve a spot in your go-to dessert rotation. Once you try them, you’ll be making them again and again.