Peanut Butter Fudge Puddles (Print Version)
# Ingredients:
01 -
Unsalted butter, softened, 1/2 cup (113g).
02 -
Light or dark brown sugar, packed, 1/2 cup (100g).
03 -
Granulated sugar, 1/2 cup (100g).
04 -
Large egg, room temperature, 1.
05 -
Creamy peanut butter, 2/3 cup (156g).
06 -
Pure vanilla extract, 1 teaspoon.
07 -
All-purpose flour, 1 1/4 cups (156g).
08 -
Baking soda, 1/2 teaspoon.
09 -
Salt, 1/2 teaspoon.
10 -
Semi-sweet chocolate, chopped, 8 ounces (226g).
11 -
Vegetable or coconut oil, 1 teaspoon.
12 -
Mascarpone cheese, room temperature, 8 ounces (226g).
13 -
Heath toffee bits or chopped peanuts for topping (optional), 1/2 cup (120g).
# Instructions:
01 -
Beat butter and sugars until light. Add egg, then mix in peanut butter and vanilla. Blend in flour, baking soda, and salt until well combined.
02 -
Cover and refrigerate dough for at least 1 hour or up to 3 days.
03 -
Heat oven to 325°F. Grease mini muffin pans or line with paper liners.
04 -
Roll 1 tablespoon dough balls, place in pan. Make indent in center with thumb.
05 -
Bake 14-15 minutes until edges are lightly brown. Re-press centers while warm.
06 -
Melt chocolate with oil. Let cool briefly, then fold in mascarpone until smooth.
07 -
Spoon chocolate filling into cooled cups. Top with toffee bits or nuts if desired.
# Notes:
01 -
Best to use processed peanut butter like Jif or Skippy.
02 -
Bakes at lower temperature than usual cookies.
03 -
Can be made in standard muffin tin for larger cups.