Fudge Puddles

The name might sound a little funny, but fans of peanut butter and chocolate will love fudge puddles. These cookies start as soft peanut butter cookie cups and then are filled with a glossy “puddle” of rich chocolate fudge. That fudgy center is exactly where they get their playful name—it settles into the middle like a tiny molten pool and it creates the perfect balance of chocolate and peanut butter in a bite-sized form.

Born from home bakers experimenting with mini muffin tins, these cookies may not have a storied origin, but they receive high praise in holiday cookie swaps and are often the first to sell out at bake sales.

Ingredients for Fudge Puddles

• Butter: Use softened unsalted butter to mix with the other ingredients easily.
• Peanut butter: Use any of the best creamy peanut butter brands for the dough. The more emulsified commercial brands offer the best results; natural peanut butters that separate won’t give the same texture.
• Granulated sugar: Add sweetness and help aerate the butter and peanut butter mixture with granulated sugar.
• Brown sugar: Light brown sugar adds depth of flavor and creates a chewier cookie base. If you prefer a richer, deeper flavor, swap in dark brown sugar.
• Egg: You’ll need only one large egg for this cookie dough. It’s best to let your eggs come to room temperature for baking.
• Vanilla extract: Enhance the flavor of both the cookie dough and the fudge filling with a good vanilla extract.
• All-purpose flour: All-purpose flour is the key to proper structure in cookie dough.
• Baking soda: To help the cookie dough rise and spread slightly while baking, add baking soda to the mix.
• Salt: Just a touch of salt goes a long way in balancing out the sweetness in the cookie dough.
• Chocolate chips: The fudge filling contains milk chocolate and semisweet chocolate chips for a balanced chocolaty flavor.
• Sweetened condensed milk: A can of sweetened condensed milk is essential for the fudge filling. It helps create a creamy consistency and rich flavor.
• Peanuts: Garnish the top of your fudge puddles with chopped peanuts as the perfect finish.

Directions

Step 1: Cream the butter, peanut butter and sugars

In a large bowl, cream the butter, peanut butter and sugars until blended. Beat in the egg and vanilla.

Step 2: Add the dry ingredients

In a small bowl, whisk the flour, baking soda and salt. Gradually beat the dry ingredients mixture into the creamed mixture. Refrigerate the dough, covered, for one hour or until it is easy to handle.

Step 3: Form and bake the cookies

Preheat the oven to 325°F. Shape the dough into 48 one-inch balls. Place the balls in greased mini muffin cups. Bake for 14 to 16 minutes or until light golden brown.

Step 4: Add the filling

For the filling, melt the chocolate chips in the microwave, stirring until smooth. Whisk in milk and vanilla until smooth.

Fill each cookie with the filling and sprinkle with peanuts on top. Refrigerate remaining filling if desired.

Fudge Puddle Variations

• Use another nut: For the garnish, try a different nut, such as a whole pecan or chopped pecans or walnuts.
• Top with candy: Dress these for any occasion with a sprinkle of M&M’s or Reese’s Pieces, or turn to sprinkles for extra flair.
• Try another chocolate: Love the combination of dark chocolate and peanut butter? Go for it! Instead of milk and semisweet chocolate chips, use dark chocolate to make the fudge filling.

How to Store Fudge Puddles

To maintain the chewy texture of fudge puddles, store them in an airtight container or a zip-top storage bag at room temperature for up to four days.

Can you freeze fudge puddles?

Fudge puddles are great for freezing. Store them in an airtight container in the freezer for up to two months. Allow the fudge puddles to thaw at room temperature before serving.

Fudge Puddle Tips

Can you make the cookie dough ahead of time?

To get a jump on making fudge puddles, make the peanut butter cookie dough up to one day ahead of time. Store it, covered, in the fridge until you’re ready to form, bake and fill the cookies.

Can I use crunchy peanut butter for fudge puddles?

This recipe calls for creamy peanut butter, and it’s best to stick with that. Crunchy peanut butter can cause the dough to dry out or prevent it from coming together smoothly.

How do you melt chocolate chips for fudge puddles?

Start by melting the chocolate chips for the fudge filling in the microwave. It’s best to melt chocolate chips in the microwave on medium power, checking and stirring the chocolate every 15 seconds to prevent it from thickening or seizing up during the melting process.

Watch How to Make Fudge Puddles

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