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Peanut Butter Fudge Puddle cookies on a red plate.
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5 from 13 votes

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!
Prep Time10 minutes
Cook Time15 minutes
Total Time25 minutes
Course: Dessert
Cuisine: American
Keyword: Fudge cookies
Servings: 24 cookies
Calories: 260kcal
Author: Erica Walker

Ingredients

Fudge Filling

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.

Video

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.

Nutrition

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