Peanut Butter Fudge Puddle cookies on a red plate.

Peanut Butter Fudge Cookies

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!
Course Dessert
Cuisine American
Keyword Fudge cookies
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 24 cookies
Calories 260kcal
Author Erica Walker



  • 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 zip-lock bag, cut the corner, and squeeze fill each cookie with fudge.



Calories: 260kcal | Carbohydrates: 33g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Cholesterol: 24mg | Sodium: 172mg | Potassium: 154mg | Fiber: 1g | Sugar: 26g | Vitamin A: 195IU | Vitamin C: 0.5mg | Calcium: 69mg | Iron: 1.1mg