Peanut Butter Fudge Puddles (Cookie Cups)

Peanut butter fudge puddles are pleasant 2-bite peanut butter cookie cups baked in a mini muffin pan and crammed with a wealthy chocolate cream—a pairing of complementary flavors and contrasting textures for chocolate-peanut butter lovers solely! I received this recipe from a good friend, and the whimsical title makes these candy treats much more irresistible.

After I consider the number of flavors that merely should be included in my vacation cookie trays, the assortment all the time consists of conventional favorites like sugar cookies, spiced gingerbread cookies and molasses cookies, and peppermint mocha cookies. However I additionally must have a chocolate-peanut butter combo in there. As a result of… do I actually need a cause?

Chocolate + peanut butter IS the rationale.

Whereas I like traditional peanut butter blossoms, immediately’s cookies are slightly totally different as a result of we’re making our personal filling as a substitute of urgent in a store-bought chocolate sweet. However I promise it’s straightforward to make! It’s a silky-smooth, oh-so-creamy chocolate filling, much like chocolate ganache, that stays comfortable.

Peanut Butter Fudge Puddles Recipe Snapshot

• Texture: A barely crisp peanut butter cookie cup contrasts properly with the comfortable, silky-smooth chocolate filling. A sprinkle of toffee bits on prime provides slightly crunch.
• Taste: Chocolate. Peanut butter. Subsequent query.
• Ease: Newbie bakers can positively deal with this recipe.
• Time: The dough wants to relax for 1 hour. Every thing else strikes fairly shortly.

Fudge Puddle Substances You Want & Why

• Butter: Butter provides taste and construction. Ensure you have correct room-temperature butter, so it aerates and lotions with the sugar.
• Sugars: We use a mixture of granulated sugar and brown sugar on this recipe. Each for sweetness, and brown sugar for further moisture and taste.
• Peanut Butter: An important ingredient! For finest outcomes, use processed peanut butter like Jif or Skippy—the identical I like to recommend for my peanut butter balls and peanut butter chocolate chip cookies.
• Egg: One egg binds every little thing collectively and retains the peanut butter cookie cups from crumbling aside in your fingers.
• Vanilla Extract: For taste.
• Flour: All-purpose flour kinds the bottom of those peanut butter cookie cups. You don’t want rather a lot; do you know that nut butters act as a binder and might truly substitute some or all flour in cookie recipes? See these flourless monster cookies! Utilizing extra flour will dry out the cookies, so keep on with the recipe beneath.
• Baking Soda: Baking soda helps the dough broaden within the oven.
• Salt: To stability all of the flavors.

And for the chocolate filling, you want simply 3 components: chocolate, mascarpone cheese, and slightly oil to maintain it {smooth}.

These Step-by-Step Images Will Assist

To make the peanut butter cookie cups, mix the moist components after which add the dry components. That is a simple 1-bowl cookie dough. An electrical mixer is essential. Count on a really comfortable and creamy cookie dough:

Refrigerate the cookie dough for 1 hour. It’ll nonetheless be fairly comfortable after this hour, however it is going to be simpler to mould and form. Scoop the chilled dough with a Tablespoon measuring spoon, and roll into balls. Place the cookie dough balls right into a greased mini muffin pan. That is the mini muffin pan I exploit and love. For those who don’t have greater than 1 mini muffin pan, you possibly can bake these in batches—simply preserve the 2nd batch of dough balls chilly.

Use your thumb to press down within the middle of the cookie dough ball and mould the dough up the perimeters of every cup. Like this:

Bake at 325°F (163°C). (Baking them at 350°F gave us exhausting, over-baked cookie cups.)

They puff up within the oven, so use a rounded spoon like a teaspoon to evenly press down the middle of every cookie cup once more after they come out of the oven. Allow them to cool within the pan for 10 minutes, after which switch them from the pan to a cooling rack to chill fully earlier than filling. A butter knife could also be wanted that can assist you take away them from the pan.

Success Tip

Don’t under-bake these cookie cups. In the event that they’re further comfortable, they’ll fully crumble if you attempt to take away them from the mini muffin pan.

Fudge Puddle Filling

For those who’ve ever made my recipe for chocolate ganache, you might do not forget that, to make ganache, we pour heat heavy cream over chopped chocolate to soften it, after which stir. For immediately’s filling, we’re type of moving into reverse. Soften the chocolate (with the oil) first, then fold the mascarpone into the melted chocolate.

Utilizing a teaspoon, spoon the filling—as a lot as you possibly can match—into every cookie cup.

For further texture and aptitude, sprinkle the tops with some crushed toffee bits. I exploit the Heath model of toffee bits, discovered within the baking aisle close to the chocolate chips. You would additionally prime these peanut butter fudge puddles with chopped peanuts, sprinkles, or flaky sea salt as a substitute. Or don’t sprinkle them with something in any respect, they’re excellent all on their very own!

You don’t want rainboots to get pleasure from this scrumptious muddy puddle expertise. It’s raining chocolate—hallelujah! 😉

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Peanut Butter Fudge Puddles (Cookie Cups)

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  Writer: Sally
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  Prep Time: 1 hour, 45 minutes
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  Cook dinner Time: 14 minutes
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  Complete Time: 3 hours (consists of cooling)
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  Yield: 36-40 mini cups
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  Class: Cookies
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  Technique: Baking
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  Delicacies: American

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Description

These pleasant 2-bite peanut butter cookie cups are referred to as peanut butter fudge puddles. They’re baked in a mini muffin pan, then crammed with a wealthy chocolate cream. The key ingredient is mascarpone cheese, which retains the fudge-like chocolate filling tremendous comfortable and creamy. Be aware that these bake at 325°F (163°C) and never 350°F.

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Cookie Cups

Fudge Filling

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Directions

1. Make the cookie cups: In a big bowl utilizing a hand mixer or a stand mixer fitted with paddle attachment, beat the butter, brown sugar, and granulated sugar on medium excessive velocity till gentle and creamy, about 3 minutes. Add the egg and beat till mixed, about 1 minute. Scrape down the perimeters and backside of the bowl with a silicone spatula as wanted. Add the peanut butter and vanilla extract and beat till mixed.
2. Add the flour, baking soda, and salt to the moist components and beat on low velocity till the dry components are included, after which enhance to medium velocity and beat till nicely mixed. The dough will probably be very creamy and comfortable. Cowl and chill the cookie dough within the fridge for a minimum of 1 hour, and as much as 3 days.
3. Preheat oven to 325°F (163°C). Grease 2 mini muffin pans (or bake in batches when you have only one pan) with nonstick spray, or line with mini cupcake liners. I choose these with out liners; the dough is less complicated to “thumbprint” with out liners. Put aside. 
4. Scoop and roll cookie dough, about 1 Tablespoon/20g of dough every. Place the dough balls within the ready pan. Along with your thumb, press down within the middle of every dough ball, to make an indent, and press the dough partway up the perimeters of the muffin cup. (For those who solely have 1 mini muffin pan, refrigerate the 2nd batch of dough balls till able to bake.)
5. Bake for 14–quarter-hour or till the sides seem evenly browned. Don’t under-bake these. The cookie cups will puff up within the oven; that’s okay and anticipated.
6. Take away from the oven and place the mini muffin pan on a cooling rack. Let the cookie cups cool within the pan for simply 5–10 minutes. Throughout this time, use the again of a rounded teaspoon to evenly press into the middle of every cookie cup to make the indent deeper once more. After 5–10 minutes, fastidiously take away cookie cups from the pan. Use a butter knife to assist, if wanted. Place cookie cups on a cooling rack to chill fully. 
7. Make the fudge filling: Soften the chopped chocolate and oil collectively in a double boiler or use the microwave. For the microwave, place the chocolate and oil in a big heat-proof bowl. Soften in 20-second increments, stirring after every increment till fully melted and {smooth}. Let barely cool for 3 minutes. With a silicone spatula or a spoon, gently fold the mascarpone into the melted chocolate till mixed.
8. Spoon a heaping teaspoon of the filling into every cooled cookie cup. Prime with toffee bits or chopped peanuts, if utilizing.
9. Cowl and retailer at room temperature for as much as 1 day, or within the fridge for as much as 5 days.

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Notes

1. Make Forward & Freezing Directions: You can also make the cookie dough and chill it within the fridge for as much as 3 days. Baked cookies, with or with out filling, freeze nicely for as much as 3 months. Thaw within the fridge or at room temperature. Unbaked cookie dough freezes nicely for as much as 3 months. Learn my ideas and methods on easy methods to freeze cookie dough.
2. Particular Instruments (affiliate hyperlinks): Glass Mixing Bowl | Electrical Mixer (Handheld or Stand) | Rounded Measuring Spoons | Silicone Spatula | Mini Muffin Pan | Cooling Rack
3. Peanut Butter: Creamy peanut butter is good for this cookie dough as a result of crunchy peanut butter creates an excessively crumbly cookie. For this explicit recipe, it’s finest to make use of processed peanut butter reminiscent of Jif or Skippy. For those who resolve to make use of pure peanut butter, ensure it’s at room temperature, stirred nicely, and count on a barely crumblier cookie.
4. Can I Use Almond Butter, One other Nut Butter, or Sunflower Seed Butter? Sure, you should utilize almond butter or one other nut butter or sunflower seed butter on this cookie recipe; nevertheless, count on a crumblier cookie. Sunflower seed butter might give your cookies a barely greenish hue after baking, brought on by a chemical response with baking soda, however they are going to be completely positive to eat. I’ve not examined this recipe with Nutella and am uncertain of the outcomes.
5. Can I Use One other Cookie Dough? Sure, I’m positive you possibly can. You possibly can do that sugar cookie dough or this chocolate chip cookie dough with out the chocolate chips. I might chill both dough for 1 hour earlier than shaping, as instructed with the peanut butter dough recipe.
6. Chocolate: You may as well use bittersweet chocolate if wanted. You want 2 normal bars (4 oz./113g every) of baking chocolate. I like Ghirardelli, Baker’s, and Guittard manufacturers, which I discover within the baking aisle of my grocery retailer, close to the chocolate chips. As a result of we’re melting the chocolate, keep away from utilizing chocolate chips, which include stabilizers that forestall them from absolutely melting.
7. What Can I Use As an alternative of Mascarpone? Mascarpone is an Italian cream cheese. The place I reside, I can discover it within the grocery retailer close to the ricotta cheese, and this recipe conveniently makes use of 1 standard-size 8-ounce tub of mascarpone. I strongly encourage you to make use of mascarpone when you can! The flavour and consistency is solely incomparable. For those who completely can’t use it, you possibly can attempt changing it with 8 ounces of full-fat cream cheese, although the chocolate could have a cream cheese taste. Or you may make chocolate ganache. Look forward to it to chill and thicken till spoonable consistency, about 2 hours.
8. Can I Make These in a Normal Muffin Pan? Sure, you possibly can bake these in a regular 12-cup muffin pan. I might use 2 Tablespoons of dough per cookie cup. I’m uncertain of the perfect bake time. Ought to make round 20 cookie cups.

Recipe from my pricey good friend Erin, who received it from an outdated subject of The Baltimore Solar.