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Let me share my favorite cookie recipe that never fails to make people smile. These Peanut Butter Fudge Puddles came from my grandmother's recipe box, and I've been making them for years. They're these adorable little cookie cups filled with the most incredible chocolate fudge center. Every time I make them they disappear in minutes.
What Makes These So Special
If you love chocolate and peanut butter together these little treats will be your new obsession. The cookie part gets this perfect crispy edge while staying soft inside, and that fudgy center is pure heaven. I love how they look fancy but they're actually so simple to make even my kids help out.
What You'll Need
- Butter: Always use real butter here it makes such a difference.
- Peanut Butter: I stick with Jif or Skippy they work best.
- Chocolate: Splurge on the good stuff it really shows in the filling.
- Mascarpone Cheese: This is my secret for that extra creamy center.
- Brown and White Sugar: The combo makes these perfectly sweet.
- Flour: Just regular all purpose keeps them tender.
- Oil: A little helps keep our chocolate filling silky smooth.
Let's Start Baking
First grab your mixer and cream together the butter peanut butter and sugars until they're light and fluffy. Add in your egg and vanilla then mix in the dry ingredients. Don't worry if the dough feels soft we'll chill it for an hour which makes it so much easier to work with.
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Making Our Cookie Cups
Once the dough has chilled scoop out tablespoons and roll them into little balls. Pop them into your greased mini muffin tin then here comes the fun part pressing your thumb in each one to make perfect little cups. My kids love helping with this step.
Time to Bake
Into the oven they go at 325°F. While they're baking your kitchen will smell amazing like a cozy bakery. After about 10 minutes when they're golden brown I use the back of a spoon to press the centers down again. This makes sure we have plenty of room for that chocolate filling.
Making the Magic Filling
Now for my favorite part the chocolate filling. I slowly melt the chocolate with just a touch of oil until it's smooth as silk. Then fold in the mascarpone cheese which makes it extra creamy and rich. This filling is what makes everyone ask for the recipe.
Putting It All Together
Once your cookie cups are cool start filling them with that gorgeous chocolate mixture. I use a little teaspoon and try not to eat too much straight from the bowl. Work quickly so the chocolate sets up evenly in all the cups.
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The Final Touch
Before the chocolate sets completely I love adding different toppings. Sometimes crushed toffee bits or a tiny sprinkle of sea salt. For parties I'll add colorful sprinkles or mini chocolate chips. Each topping makes them look extra special.
My Best Tips
Don't skip chilling the dough it really helps when shaping the cups. Make sure they're baked enough too soft cookies might crumble when you take them out. If any stick just run a butter knife gently around the edge they'll pop right out.
Keeping Them Fresh
These little treats stay perfect in an airtight container for about 5 days if they last that long. I sometimes keep them in the fridge especially in summer to keep that filling nice and firm. They're great for making ahead for parties.
Why Everyone Loves These
There's something magical about chocolate and peanut butter together and these cookies showcase that perfectly. They're just the right size for a sweet treat and look so pretty on a dessert table. Every time I make them I think of baking with my grandmother and now I get to share that joy with my own family.
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Frequently Asked Questions
- → Can I use different nut butters?
Yes, you can use almond butter or other nut butters, but expect a crumblier cookie. Natural peanut butter works if well-stirred and at room temperature.
- → What can I substitute for mascarpone?
While mascarpone is best, you can use full-fat cream cheese or make chocolate ganache instead. The cream cheese version will have a tangier taste.
- → Can I make these in advance?
Yes, the dough can be chilled for up to 3 days. Baked cookies freeze well for up to 3 months, with or without filling.
- → Why do these bake at a lower temperature?
The 325°F baking temperature helps achieve the perfect soft texture in these mini cookie cups without over-browning.
- → Can I make these in regular muffin tins?
Yes, use 2 tablespoons of dough per cup in a standard muffin tin. This will yield about 20 larger cookie cups.
Conclusion
These mini cookie cups feature a soft peanut butter cookie base with a rich chocolate mascarpone filling. The secret ingredient makes the filling extra creamy and soft. Perfect for parties or gifts, they're baked at a lower temperature for the ideal texture.