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Peanut Butter Fudge Cookies are a chewy peanut butter cookie cup with a chocolatey fudge filling. They are like a reverse Reese’s Peanut Butter Cup!
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These peanut butter fudge cookies never last long in our family due to the fact that everyone keeps sneaking into the kitchen to steal just one more. If you like peanut butter and chocolate you have got to try these. I am a big fan of peanut butter cookies, but add some chocolate and I am in heaven. See for yourself! There is no resisting this cookie!
They are the perfect blend of peanut butter and melt-in-your-mouth fudge. Plus, they look so cute! They make great little treats for parties or baby/bridal showers. Your guests will go crazy over them! Add some pizzazz by adding sprinkles or cookie crumbles to the top. They are the perfect little bite-sized treat!
Ingredients for Peanut Butter Fudge Cookies
Peanut butter plus chocolate is the perfect, most delicious flavor combination! Skip the candy and artificial flavor and make these homemade cookies. These peanut butter fudge cups are always so easy to make. These fudge puddles are an amazing treat that everyone loves!
- Butter – Unsalted butter or salted butter works well with this recipe. Soften your butter to room temperature before adding it to the mixing bowl.
- Sugars – Brown and white granulated sugar.
- Egg – Adds structure and holds the mold in the muffin tin.
- All-purpose flour – Thicken the dough but also is like a powder glue to bound the ingredients.
- Peanut butter – Creamy peanut butter helps thicken, add flavor, and holds together the dough.
- Vanilla – Just a teaspoon of vanilla extract helps blend all the ingredient flavors with each other.
- Baking soda – Creates a fluffy texture and soft cookie.
- Salt – A pinch of salt will help aid the baking soda.
- Chocolate chips – Milk and semi-sweet chocolate chips are the best blend for the chocolate filling. Made in a microwave safe bowl, the simple chocolate fudge comes together quickly.
- Sweetened condensed milk – Thickens the fudge and helps sweeten it with the chocolate chips.
More than one way to enjoy Fudge Cookies
This recipe for a peanut butter cookie is amazing in of itself, but add the chocolate fudge center and it is over-the-top good. If you want to try some variations, you can try substituting the chocolate fudge center for some different fillings like frosting in the center or a chewy caramel. We have also added chocolate candy in the center, like little peanut butter cups or Rolos.
Tips for Making the Best Peanut Butter Fudge Puddles
Skip the Betty Crocker peanut butter fudge cookie cups kit and make these fudge puddles from scratch! You will see how simple they are to make homemade and even more delicious than the famous red spoon label. Here are even more ways to help you make the best peanut butter fudge cookies in no time!
- To make the peanut butter cookies bake evenly, use a cookie dough scoop or even a melon baller to fill each compartment of a mini muffin tin. This will ensure each peanut butter cookie mix is evenly distributed and will bake them at the same time.
- Place mini paper baking cups or use cooking spray in each muffin cup. This will help the peanut butter cups to fall out seamlessly.
- If you are short on time, you can use a peanut butter cookie kit to fill in the mini muffin pan. Then make the chocolate fudge.
- Put the chocolate filling in a zip-lock bag, cut the corner, and squeeze to fill each cookie with the chocolate fudge.
“These are really, really good. They come out of the mini muffin tins easily and the cookie is crispy and the fudge is insane and easy. I’m definitely putting this one in my arsenal as they are quick and simple to make, yet look pretty decadent.”
-Barbara
Frequently Asked Questions
Once the cookies are out of the muffin tins, place them on wire racks to help them cool. If they are cooled to the touch, place them in an airtight container to continue to lock in the moisture before they dry out. Air will harden cookies and it is hard to regain moisture in baked cookies.
Remember, you are only baking the peanut butter cup dough in the mini muffin pan. If your cookie cups are turning out to be harder than normal, turn your baking temperature down to 350 degrees F.
Instead of using one egg, try using only the yolk of two eggs. The white part of the egg tend to dry out the dough when baking. Egg yolks are known to have more fat which aids in soft and chewy cookies.
Storing Fudge Cookies Properly
Because the chocolate fudge filling is not completely hardened, you will want to make sure not to layer these cookies on top of one another. Place in an airtight container to keep them soft and chewy. They should last about five to seven days if they are sealed properly. These cookies do not need to be refrigerated, but can be to help keep their freshness.
These fudge cookies can be frozen. Place in a ziplock bag or airtight freezer container to lock in the air. You do not want to get freezer burn on your delicious cookies. When ready to enjoy, place them on the counter at room temperature. The chocolate filling will be soft once again.
More Holiday Cookies to Choose From
I love all the yummy treats that our family makes around the Holidays. These Peanut Butter Fudge Cookies are just one of our favorite Christmas treats. Another favorite is the Super Easy See’s Fudge. We have so many cookie recipes that we love in our family, it’s always hard to decide which one to make!
Peanut Butter Fudge Cookies
Ingredients
- 1/2 cup butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 1/4 cup flour
- 1/2 cup peanut butter creamy
- 1 teaspoon vanilla
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
Fudge Filling
- 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
- 1 can sweetened condensed milk
- 1 teaspoon vanilla
Instructions
- In mixing bowl, cream butter, peanut butter, and sugars. Add egg and vanilla.
- Stir together flour, baking soda and salt. Add to creamed mixture. Mix well.
- Chill for 1 hour. Shape into small balls. Place in lightly greased mini muffin tins. Bake at 325 for 14 minutes or until lightly browned.
- Remove from oven and immediately make “wells” in the center of each cookie (sometimes this will happen automatically) Cool in pan for 5 minutes, then carefully remove to wire rack.
Fudge Filling
- Melt chocolate chips in microwave by heating the chips in a microwaveable bowl for 30 seconds. Stir. Continue heating in 30 second increments until the chips are all melted.
- Stir in milk and vanilla. Mix well. Warm thoroughly.
- Put filling in ziplock bag, cut the corner, and squeeze to fill each cookie with fudge.
These are sooo good everyone loved them
So glad they were a hit!
can you freeze theses
Yes!
Do these peanut butter fudge cookies need to be refrigerated ?!
No, they can be stored at room temperature.
NOTES
Storing Peanut Butter Fudge Cookies
Because the chocolate fudge filling is not completely hardened, you will want to make sure not to layer these cookies on top of one another. Place in an airtight container to keep them soft and chewy. They should last about five to seven days if they are sealed properly. These cookies do not need to be refrigerated but can be to help keep their freshness.
These are absolutely a favorite with my crew! Delicious!
Love these cookies! Especially around the holidays, my kids and I just can’t get enough!
Hello!
Was thinking these would be a perfect addition to my Christmas treat bags this year! Was wondering if they are stackable in a container for gifting? Does the fudge set on the firm side? Or best kept single layer, and separate?
The fudge doesn’t completely set up hard, so I would put them in a single layer.
These are really, really good. They come out of the mini muffin tins easily and the cookie is crispy and the fudge is insane and easy. I’m definitely putting this one in my arsenal as they are quick and simple to make, yet look pretty decadent.