Peanut Butter Fudge Puddle Cookies
This recipe comes from Taste of Home Magazine, circa early 1990s. I cannot count how many batches of these I’ve made for Christmas cookie trays, bake sales, craft shows, etc. It’s always a fan favorite!
You’ll need some mini-muffin tins, but otherwise, you just need some standard kitchen equipment to make these…and you’ll find yourself making them A LOT.
PrintPeanut Butter Fudge Puddles
These will quickly become a family favorite!
- Prep Time: 1 hour 15 minutes
- Cook Time: 30 minutes
- Total Time: 1 hour 45 minutes, plus cooling and setting
- Yield: 48
- Category: Baking
- Cuisine: Holiday Baking
Ingredients
Cookie Crust:
1/2 cup margarine
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1/2 cup light brown sugar, packed
1 large egg
1/2 teaspoon vanilla extract
1-1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
Filling:
12 ounce package semisweet chocolate chips
14 ounce can sweetened condensed milk
1 teaspoon vanilla extract
Instructions
Preheat oven to 325 degrees.
In a mixing bowl, cream the butter, peanut butter, granulated sugar, and brown sugar. Add the egg and vanilla. Combine the dry ingredients, and add to the creamed mixture. Chill for one hour, then shape into 48 balls.
Grease 4 mini-muffin tins, and place one dough ball into each well.
Bake 15-16 minutes or until lightly browned and puffy.
Immediately make a well in the center of each cookie by pressing with a melon baller, or the back of a rounded teaspoon.
Cool in pans for 10 minutes, then remove and cool completely.
For the filling, combine the milk and chocolate in a saucepan and heat gently over low until the chocolate has melted. Be careful to use low heat, since you don’t want to scorch the chocolate.
Stir in the vanilla, then spoon the filling into the center of each cookie cup. Let set and enjoy!
Notes
I use a small cookie scoop for both the dough and the filling, and it makes the process super quick! I also bake the cookies two trays at a time in the center of the oven.
