Irresistible Fudge Peanut Butter Cookie Cups: Your Ultimate Easy Dessert Recipe
Imagine biting into a perfectly soft, chewy peanut butter cookie base, giving way to a rich, creamy, and decadent chocolate fudge filling. That’s exactly what you get with these incredible Fudge Peanut Butter Cookie Cups! These delightful treats are peanut butter cookies baked in a mini muffin pan and crowned with a simple yet luscious chocolate fudge. They offer a truly delicious flavor combination that’s guaranteed to be a hit at any gathering or simply as a special treat for yourself. Their irresistible taste and charming presentation make them an instant favorite.
I recently brought these Fudge Peanut Butter Cookie Cups to a large family dinner, and boy, were they a sensation! Every single person loved them, from the youngest to the oldest. The best part? They are incredibly easy to make, which means this recipe has quickly become a cherished keeper in my collection. They offer all the impressive flavors of a gourmet dessert with a fraction of the effort, making them perfect for any occasion.
If you don’t already own a mini muffin pan, I wholeheartedly recommend investing in one; I find myself using mine constantly! Beyond these fantastic cookie cups, it’s incredibly versatile. I use it for baking classic mini muffins, of course, but it’s also perfect for creating adorable pancake bites, tiny quiches, or other delightful individual desserts. It’s truly a kitchen essential that opens up a world of miniature culinary possibilities.
This recipe is thoughtfully divided into two main components: a wonderfully flavorful peanut butter cookie base and a rich, velvety fudge filling. To ensure clarity and ease of preparation, I’ve separated the ingredients lists below, making it simple to follow each step without confusion. This modular approach makes the baking process straightforward and enjoyable for home cooks of all skill levels.
Why You’ll Love These Fudge Peanut Butter Cookie Cups
It seems like everyone who tries these delightful cookie cups falls in love with them! Here are a few compelling reasons why we believe they are so utterly amazing and will quickly become a favorite in your household:
- Chocolate + Peanut Butter = ❤️! This iconic duo is a match made in dessert heaven, and these cookie cups truly showcase why. The salty notes of peanut butter perfectly complement the sweet, deep cocoa flavor of the fudge, creating a symphony of tastes that’s simply irresistible. It’s a classic combination that never disappoints, guaranteed to satisfy even the most discerning sweet tooth and leave you craving more.
- Easy to Make. Don’t let their gourmet appearance fool you; these delightful treats are surprisingly simple to whip up. The peanut butter cookie dough comes together quickly with basic pantry staples, and the fudge filling is a mere four-ingredient wonder, prepared in minutes in the microwave. There are no complex techniques or fancy equipment needed – just straightforward steps to deliciousness. This makes them perfect for busy bakers, those new to the kitchen, or anyone looking for a stress-free dessert project.
- They Store Well and Freeze Well. Planning ahead for a party or simply want to have treats on hand for future cravings? These cookie cups are your best friend. They hold up beautifully, making them ideal for meal prep or entertaining. You can bake the cookies, prepare the fudge, and assemble them a couple of days in advance without compromising on freshness or flavor. For longer storage, they freeze like a dream, either assembled or separately, ensuring you always have a delightful treat on hand for unexpected guests or sudden cravings. Just thaw and enjoy!
Fudge Peanut Butter Cookie Cup Ingredients
Crafting these delectable cookie cups requires a few simple ingredients, easily found in any pantry or grocery store. Here’s a detailed look at what you’ll need for both the cookie base and the rich fudge filling:
— BUTTER: You’ll need 1 stick (which is equivalent to 1/2 cup) of butter that has been softened to room temperature. Softened butter is crucial for achieving that perfectly creamy, well-incorporated dough. While I often use salted butter for an extra depth of flavor that balances the sweetness, unsalted butter works just as well – just add a pinch more salt to the recipe if you prefer. For a dairy-free alternative or a slightly different texture, coconut oil can be a fantastic substitute, ensuring your cookie cups are still wonderfully moist and flavorful.
— PEANUT BUTTER: Use 1/2 cup of creamy peanut butter to infuse the cookie cups with that classic, comforting flavor. For the quintessential peanut butter cookie texture, opt for creamy peanut butter. It provides a smooth, consistent base for the cookies. Natural peanut butters, while delicious, often have a different oil content and can affect the baking process, leading to a drier or more crumbly cookie. Stick to traditional creamy varieties for the best results in this recipe.
— SUGARS: This cookie recipe calls for a balanced blend of both 1/2 cup of white granulated sugar and 1/2 cup of packed brown sugar. White sugar contributes to crispiness and sweetness, while brown sugar adds moisture, chewiness, and a subtle caramel note, giving our peanut butter cookies that rich, comforting depth of flavor we all love. The combination ensures a perfectly tender and flavorful cookie base.
— EGG: Just 1 large egg is used as a vital binding agent for this recipe. It helps hold all the ingredients together, adding richness to the cookie dough and contributing to a cohesive texture that’s neither too crumbly nor too dense, ensuring each cookie cup bakes perfectly.
— FLAVORINGS: Be sure to add 1/2 teaspoon of vanilla extract and 1/2 teaspoon of salt to help enhance the flavors in the cookies. These essential flavor enhancers elevate the entire cookie. Vanilla extract adds a warm, aromatic sweetness that complements both the peanut butter and chocolate. Salt, often overlooked, is key to balancing the sweetness and intensifying the other flavors, making every bite more vibrant and memorable.
— DRY INGREDIENTS: You’ll need 1 1/4 cups of all-purpose flour and 3/4 teaspoon of baking soda. All-purpose flour forms the structural backbone of our cookies, providing the necessary body and preventing them from spreading too much. Baking soda is our leavening agent, reacting with acidic ingredients (like brown sugar or even the slight acidity in peanut butter) to create a light, tender crumb, preventing the cookies from becoming too flat or dense.
Fudge Filling:
— CHOCOLATE: You’ll use 1 cup of milk chocolate chips and 1 cup of semi-sweet chocolate chips for a perfectly balanced and rich flavor in the fudge filling. To achieve this ideal balance, the milk chocolate brings a creamy, sweeter profile, while the semi-sweet chocolate adds a deeper, more intense cocoa note, resulting in a rich, harmonious fudge that’s not overly sweet but deeply satisfying.
— SWEETENED CONDENSED MILK: You’ll need just one (14 ounce) can of sweetened condensed milk. This magical ingredient is the secret to our incredibly easy and smooth fudge. It provides both sweetness and a creamy, thick consistency, eliminating the need for complex sugar cooking steps. Just one can is all you need for luscious, foolproof fudge.
— VANILLA: You’ll need to add 1 teaspoon of vanilla extract to the fudge filling as well. A touch of vanilla extract in the fudge filling enhances the chocolate’s natural flavors, adding another layer of aromatic warmth and complexity to the overall taste, making the fudge truly irresistible.
How to Make Peanut Butter Fudge Cups
Creating these delightful cookie cups is a straightforward process, broken down into easy-to-follow steps. Let’s get baking!
Begin by preheating your oven to 325 degrees F (165 degrees C) to ensure an even bake. It’s absolutely essential to generously spray a mini muffin pan liberally with cooking spray. This crucial step prevents sticking and ensures your delicate cookie cups pop out easily, especially important for the shaping process that follows.
Make the Cookie Dough
In a large mixing bowl, combine the softened butter, creamy peanut butter, white sugar, and packed brown sugar. Using a hand mixer (or stand mixer), cream these ingredients together until the mixture is light, fluffy, and well combined. This aeration is key to a tender cookie. Next, beat in the egg and 1/2 teaspoon of vanilla extract until fully incorporated. Finally, gradually add the all-purpose flour, baking soda, and salt, mixing on low speed until just combined. Be careful not to overmix, as this can lead to tough cookies.
Once the dough is ready, measure out dough into 1 tablespoon scoops. I highly recommend using a 1 TBSP cookie scoop – it’s a game-changer for speed and consistency! No need to shape the cookies at this stage; just place each scoop into one compartment of your prepared mini muffin tin. The oven will do most of the work, allowing the cookies to spread perfectly into their cup shape.
Bake & Shape the Cookie Cups
Bake the cookie cups for 14 to 16 minutes, or until the edges are lightly golden brown. They might still seem soft in the center, which is perfectly normal and desired. The moment you remove the pan from the oven, act quickly! Using a melon baller or the back of a 1 teaspoon measuring spoon, immediately create a deep well in the center of each hot cookie cup. Press down firmly to make enough space for that generous dollop of fudge.
Allow the cookie cups to cool in the pan for 8-10 minutes – this helps them firm up slightly before removal. Then, carefully remove them to wire racks to cool completely for an additional 10-15 minutes. In my recipe, I used coconut oil, and the cookies popped out super easily. If you opt for butter, ensuring that initial liberal spray of cooking spray does its job as instructed earlier is crucial for easy release! A properly sprayed pan makes all the difference.
Make the Fudge Filling
While your cookie cups are cooling, you can efficiently prepare the rich fudge filling. In a microwave-safe bowl, combine both the chocolate chips (milk and semi-sweet) and the can of sweetened condensed milk. Stir them lightly, then microwave on high for 1 to 2 minutes. Don’t be alarmed if the mixture doesn’t look fully melted immediately; this is normal. Give it a few gentle stirs, and you’ll notice the residual heat will continue to melt the chocolate, transforming it into a smooth, glossy consistency. Finally, add the remaining 1 teaspoon of vanilla extract and stir again until the fudge is perfectly smooth and velvety. If the fudge cools and thickens too much before you’re ready to use it, a quick 10-15 second zap in the microwave will bring it right back to a perfectly pourable consistency.
Fill the Cookie Cups with Fudge
Once your cookie cups are cool and the fudge is ready, it’s time for the best part! Transfer about half of the warm fudge into a quart-sized ziplock bag. Push the fudge into one corner of the bag and snip off a small tip. This creates an instant piping bag, making it incredibly easy and mess-free to fill each cookie cup. Don’t be shy – generously fill the wells, allowing the fudge to dome slightly over the top of the cookie. The great thing about this fudge too is that it sets up remarkably fast, so you don’t have to worry about it spilling out or running over the edges. Feel free to fill them well so that the fudge goes slightly above the cookie line – it will set up beautifully and hold its shape! If your fudge happens to get too solid while you’re working, just pop it back in the microwave for a quick 10-15 seconds to soften it again.
For an extra touch of flavor and visual appeal, I often like to heat up about 1 tablespoon of creamy peanut butter in a small baggie, snip off a tiny corner, and then drizzle it artfully over the tops of my fudge cups. This adds a beautiful swirl and reinforces the delicious peanut butter theme.
Fudge Peanut Butter Cookie Cups
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Ingredients
Cookie Cups:
- ½ cup butter softened {or coconut oil}
- ½ cup creamy peanut butter
- ½ cup white sugar
- ½ cup packed brown sugar
- 1 large egg
- ½ teaspoon vanilla extract
- 1 ¼ cups all-purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
Fudge Filling:
- 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
- 14 oz sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
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Preheat oven to 325 degrees F (165 degrees C). Spray a mini muffin pan liberally with cooking spray. Using a hand mixer, cream softened butter, creamy peanut butter, white sugar, and brown sugar until light and fluffy. Mix in the egg and 1/2 teaspoon vanilla extract until just combined. Gradually add in the all-purpose flour, baking soda, and salt, mixing on low speed until combined, being careful not to overmix.
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Measure out cookie dough into 1 TBSP scoops (a cookie scoop makes this process super fast and consistent!). Place each scoop directly into one compartment of the prepared mini muffin tin; there’s no need to pre-shape the cookies. Bake for 14 to 16 minutes, or until the edges are lightly browned and the centers are still slightly soft.
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Remove from oven and immediately make wells in the center of each cookie cup using a melon baller or a 1 tsp measuring spoon. Press firmly to create a good sized well that can hold plenty of fudge! Cool in the pan for 8-10 minutes to allow them to firm up slightly. Then, carefully remove the cookie cups to wire racks to cool for an additional 10-15 minutes. (If using coconut oil, they pop out easily; if using butter, ensure your pan was sprayed very well for easy removal!)
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While the cookie cups are cooling, prepare the fudge filling. Combine both milk chocolate chips and semi-sweet chocolate chips with the sweetened condensed milk in a microwave-safe bowl. Mix lightly and microwave on high for 1-2 minutes. The mixture may not look completely melted at first, but give it a few gentle stirs, and the residual heat will melt it smooth. Add 1 teaspoon vanilla extract and stir again until the fudge is perfectly smooth and glossy.
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Transfer about half of the prepared fudge into a quart-sized ziplock bag. Squeeze the fudge into one corner of the bag and snip a small tip off the corner to create an instant piping bag. Now you can easily pipe the fudge generously into the wells of the cooled cookie cups! This fudge sets up super fast, so feel free to fill the cookies well, even allowing the fudge to dome slightly above the cookie – it will set beautifully and hold its shape. If your fudge gets too solid during filling, just pop the bag back in the microwave for 10-15 seconds to soften.
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For an optional decorative and flavorful touch, warm about 1 TBSP of creamy peanut butter in a small baggie, snip off a tiny corner, and drizzle it artfully over the tops of your filled fudge cups before serving. Enjoy your irresistible Fudge Peanut Butter Cookie Cups!
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Notes
Nutrition
How long are these frosted cookies good for?
These delectable Fudge Peanut Butter Cookie Cups maintain their freshness and chewiness best when stored in an airtight container in the refrigerator. When kept chilled, they will remain delicious for up to 3-5 days, making them a perfect make-ahead treat for parties or weekly indulgence. The cool temperature not only helps preserve their freshness but also ensures the fudge filling stays perfectly firm and rich, providing an ideal texture with every bite.
Can I freeze frosted cookies?
Yes, absolutely! These delicious cookie cups are excellent for freezing, allowing you to prepare them in advance and enjoy them for a longer period. They will last beautifully for up to 3 months if stored properly, making them a fantastic option for holiday baking or simply having a quick treat on hand.
To freeze them successfully, first place your fully assembled and frosted cookie cups onto a baking sheet, making sure they don’t touch each other. Place the baking sheet in the freezer for about 2 hours, or until the fudge filling is completely solid. This crucial flash-freezing step prevents the cookie cups from sticking together once they are transferred for bulk storage.
Once solid, transfer the frozen cookie cups to an airtight freezer-safe container. For added protection and to prevent any potential sticking, you can place a piece of parchment paper or wax paper between layers of cookies. If you prefer even quicker access to individual treats, you can also wrap each cookie cup individually in plastic wrap or place them in small ziplock bags after the initial flash-freezing process. This makes it incredibly convenient to grab a single sweet treat whenever a craving strikes without having to thaw the entire batch. When you’re ready to enjoy, simply thaw them at room temperature for a softer texture, or pop one in the fridge for a few hours if you prefer them chilled.
More Favorite Peanut Butter Cookie Recipes and Cookie Cup Recipes:
- Best Chocolate Chip Peanut Butter Cookies
- Easy Peanut Butter Cookies
- Quick & Easy Peanut Butter Fudge
- Peanut Butter Oatmeal Chocolate Chip Cookies
- Reese’s Peanut Butter Cookies
- Snickers Peanut Butter Cookies
- Snickerdoodle Apple Pie Cookie Cups
- Strawberry Buttercream Frosting Cookie Cups
- Banana Cream Pie Cookie Cups
- Peanut Butter Sugar Cookies
- Reese’s Chocolate Cookie Cups
- Hot Chocolate Cookie Cups
- Cherry Pie Cookies
