Perfect little peanut butter cookie cups filled with a chocolate fudge filling that is absolutely delicious! If you love peanut butter cookies and chocolate together these peanut butter fudge cookies will be a big hit!
Why we love these cookies
These fudge filled cookie cups are so easy you’ll wonder why you haven’t made them before. And once you bite into the peanut butter chocolate goodness that is these little treats, you’ll be planning out the next time you make these amazing little cookies!
Make these tasty little fudge puddles for any time of the year, but they are perfect little Christmas bite sized desserts.
Make sure you have extra copies of the printer friendly version (below) of this recipe handy because friends and family will ask you for it!
Get all measurements, ingredients, and instructions in the printable version at the end of this post.
How to Make Peanut Butter Fudge Cookies
These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.
These cookies are really easy to make and I promise you they will be a huge hit. You must make them!
The process is simple – just mix up the cookie dough and roll it into balls (a cookie scoop helps make uniform portions). Place those balls into a mini muffin tin and bake. While till hot, push indents into the dough.
Use a double boiler to make the fudge filling and fill the indents with its chocolatey goodness.
You will be asked for these peanut butter fudge cookies over and over again. So make sure you save the printable recipe below!
More Peanut Butter Chocolate Desserts
- Chocolate Peanut Butter Cookies
- Chocolate Peanut Butter Fudge
- No Bake Peanut Butter Bars
- Candy Bar Peanut Butter Cookie Cups
I love to bake and cook and share my kitchen experience with all of you! Remembering to come back each day can be tough, that’s why I offer a convenient newsletter every time a new recipe posts. Simply subscribe and start receiving your free daily recipes!
Peanut Butter Fudge Cookies
IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!Print It Rate It Text It
- 1/2 cup unsalted butter softened
- 1/2 cup creamy peanut butter
- 1/2 cup granulated white sugar
- 1/2 cup packed brown sugar
- 1 large egg
- 1/2 tsp vanilla extract
- 1 1/4 cup all purpose flour
- 3/4 tsp baking soda
- 1/2 tsp table salt
- 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
- 14 ounce sweetened condensed milk
- 1 tsp vanilla extract
- Preheat oven to 325 degrees F.
- Sift together the flour, baking soda and salt.
- Cream together butter, peanut butter, white and brown sugars.
- Mix in egg and 1/2 teaspoon of vanilla.
- Stir the flour mixture into the creamed mixture.
- Shape the dough into 48 balls, 1 inch each. place each ball into one compartment of a mini muffin tin.
- Bake for 14-16 minutes or until lightly browned.
- Remove from oven and immediately make wells in the center of each using a melon baller (I used an oven thermometer).
- Cool in pan for 5 minutes then carefully remove to wire racks.
For the filling
- Place chocolate chips in a double boiler over simmering water stir in sweetened condensed milk and vanilla and mix well until chips are melted. You can use the microwave if you prefer, cook in 30 second increments until melted.
- Fill each cookie well with the chocolate mixture.
This post was originally published on Jan 4, 2009
Latest posts by Amanda Formaro (see all)
- Italian Lasagna - March 20, 2023
- KFC Coleslaw Copycat - March 13, 2023
- Double Chocolate Cupcakes - March 7, 2023
Sweetened condensed milk? Forgot to mention? Melt with the chips?
Amanda Formaro says
It actually was mentioned, but it was just called “milk”m in the instructions, rather than sweetened condensed milk. However, I can see how that would be confusing so I have updated the instructions.
Everyone’s absolutely favourite cookie
Wow! You were a baking machine! I love the andies mints recipe idea.
Hi Amanda! So glad that you found my blog and tried the Andes Cookie Recipe! Will be back to your blogs…very cool!!!
I thought your fudge puddles were my mom’s peanut butter cup cookies. They look the same, but instead of pressing them in with a tool and filling with chocolate, she just pushes a mini reese’s cup in. Delish!
Such yumminess here this morning Amanda. I can’t decide which one to bake first!!!
Oh my gosh Amanda!! These all look perfect, I will be trying the NY times cookie, I can’t wait to see how they turn out!
So much yumminess! My sister loves to make those fudge puddles!
everything looks great! that is sure a bunch of cookies, i’d be burnt out after baking all that too. haha but keep up the good work! thanks for linking me. :)
All of your cookies look great, I bet it was fun to try all those different kinds of baking chips.
All of them look delicious, Amanda. :) I bet your family is having a good time taste-testing everything!
Cheri Sicard says
I also have tons of leftover baking ingredients. But I can’t eat any more sweets — I am already avoiding looking at the scale for fright of the damages of the holiday over indulgences. So I will probably make logs of cookie dough and keep them in the freezer. That way Mitch can have a snack if he wants it, or they are ready for company or homemade gifts.
Oh Yummy! They look so good. I have a recipe similar to the fudge puddles but instead of putting the fudge filling in, you press a Reeces peanut butter cup into it. They are good too!