Tag: cookies

Holiday Peanut Butter M&M Bar Cookies

Holiday Peanut Butter M&M Bar Cookies

This classic Peanut Butter & M&M Bar Cookie recipe comes from our friends at Jif Peanut Butter

Cranberry-Lemon Sandwich Cookies

Cranberry-Lemon Sandwich Cookies

These lovely Cranberry Lemon Sandwich Cookies have a delicate crumb, and a bright lemony filling.

Peanut Butter Fudge Puddle Cookies

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.

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Four chocolate and peanut butter cookie cups on a red plate

Peanut Butter Fudge Puddles

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  • Author: Retrogirl
  • Total Time: 1 hour 45 minutes, plus cooling and setting
  • Yield: 48 1x


These will quickly become a family favorite!



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

11/4 cups all-purpose flour

3/4 teaspoon baking soda

1/2 teaspoon salt


12 ounce package semisweet chocolate chips

14 ounce can sweetened condensed milk

1 teaspoon vanilla extract


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!


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.

  • Prep Time: 1 hour 15 minutes
  • Cook Time: 30 minutes
  • Category: Baking
  • Cuisine: Holiday Baking
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Old-Fashioned Puffy Molasses Cookies

Old-Fashioned Puffy Molasses Cookies

I often think of molasses cookies or spice cookies as a cool-weather treat, but these little gems would be just as welcome on your Independence Day table alongside some cool watermelon and a pitcher of icy lemonade! The recipe is from Rumford Baking Powder, in 

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Sheet-Pan Scottish Shortbread Cookies

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