Peanut Butter Fudge Cookie Cups
Peanut Butter Fudge Cookie Cups are soft, chewy peanut butter cookies baked in a mini muffin tin and filled with a rich, two-ingredient chocolate fudge center. Nostalgic, bite-sized, and bakery-worthy, these treats combine salty peanut butter with smooth chocolate for the ultimate crowd-pleasing dessert.
- Prep Time: 20 minutes
- Cook Time: 14 minutes
- Total Time: 45 minutes
- Yield: 36 mini cookie cups
- Category: Desserts
- Cuisine: American
Ingredients
**Peanut Butter Cookie Cups**
Unsalted butter, room temperature – ½ cup
Creamy peanut butter (no-stir) – ½ cup
Granulated sugar – ½ cup
Light brown sugar – ½ cup
Large egg, room temperature – 1
All-purpose flour – 1 ¼ cups
Baking soda – ½ teaspoon
Salt – ¼ teaspoon
**Chocolate Fudge Filling**
Semi-sweet chocolate chips – 1 cup
Sweetened condensed milk – ½ cup
Instructions
**Prep the Pan**
Preheat oven to 350°F (175°C). Lightly grease a 36-count mini muffin tin.
**Cream Butter and Sugars**
Beat butter, peanut butter, granulated sugar, and brown sugar until light and fluffy, about 2–3 minutes.
**Add Egg**
Mix in the egg until fully incorporated, scraping down the bowl as needed.
**Add Dry Ingredients**
Mix in flour, baking soda, and salt on low speed just until combined.
**Bake Cookie Cups**
Scoop about 1 tablespoon of dough into each muffin cup. Bake for 12–14 minutes until puffed and set.
**Form the Cups**
Immediately press a well into the center of each cookie using the back of a tablespoon or small scoop.
**Cool Slightly**
Let cookies cool in the pan for 10–15 minutes to set.
**Make the Fudge**
Heat chocolate chips and sweetened condensed milk together over low heat (or microwave in 20-second bursts), stirring until smooth and glossy.
**Fill and Set**
Spoon or pipe warm fudge into each cookie cup. Let set at room temperature or refrigerate for 30 minutes before serving.
Notes
• Use no-stir peanut butter for best structure—natural varieties may cause oily cookies.
• Do not overbake; cookies should look slightly underdone in the center.
• If cookies crumble, they need more cooling time before removal.
• Pipe the fudge for the cleanest, bakery-style finish.
• Cookie cups freeze well for up to 3 months.
Find it online: https://pinchofwarmthbakes.com/peanut-butter-fudge-cookie-cups/