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Peanut Butter Fudge Puddles (Cookie Cups)

Peanut Butter Fudge Puddles (Cookie Cups)
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Indulge in the rich flavors of Peanut Butter Fudge Puddles (Cookie Cups), a delightful treat that perfectly combines the creamy goodness of peanut butter with luscious chocolate. These mini cookie cups boast a fudgy texture, thanks to the unique addition of mascarpone cheese, making them an irresistible dessert for parties, family gatherings, or cozy nights in. With their simple preparation and customizable toppings, you can easily whip up a batch to share with friends and family. Enjoy them fresh out of the oven or chilled for a more decadent experience—either way, they are sure to satisfy your sweet tooth!

Ingredients

Scale
  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, at room temperature
  • 2/3 cup (156g) creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • 1 and 1/4 cups (156g) all-purpose flour, spooned & leveled
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces (226g) semi-sweet chocolate, chopped
  • 1 teaspoon vegetable oil or coconut oil
  • 8 ounces (226g) mascarpone cheese, at room temperature
  • optional: 1/2 cup (120g) Heath toffee bits or chopped peanuts, for topping

Instructions

  1. In a large bowl using a hand mixer or a stand mixer fitted with the paddle attachment, beat the unsalted butter, brown sugar, and granulated sugar on medium-high speed until light and creamy, about 3 minutes.
  2. Add the large egg and beat until combined, about 1 minute. Scrape down the sides of the bowl as needed.
  3. Mix in the creamy peanut butter and vanilla extract until fully incorporated.
  4. Add the all-purpose flour, baking soda, and salt to the wet mixture.
  5. Beat on low speed until just incorporated, then increase to medium speed until well combined. The dough will be creamy and soft.
  6. Cover and chill in the refrigerator for at least 1 hour, up to 3 days.
  7. Grease your mini muffin pans with nonstick spray or line with mini cupcake liners if desired.
  8. Scoop about 1 tablespoon of dough per cookie cup into the prepared pans.
  9. Press down in the center with your thumb to create an indent.
  10. Preheat your oven to 325°F (163°C).
  11. Bake for 14–15 minutes until edges are lightly browned.
  12. Remove from oven; cool in pans for just 5–10 minutes before transferring them to a cooling rack.
  13. Melt together chopped semi-sweet chocolate and vegetable oil/coconut oil. Use a double boiler or microwave method.
  14. Once melted, let cool slightly before folding in the mascarpone cheese. Mix until smooth.
  15. Spoon a heaping teaspoon of chocolate filling into each cooled cookie cup; optionally top with either Heath toffee bits or chopped peanuts if desired.

Nutrition

Find it online: https://easycomfortrecipes.com/peanut-butter-fudge-puddles-cookie-cups/