Peanut Butter Fudge Puddles (Print version)

Soft peanut butter cookie cups baked in a mini muffin pan and filled with rich chocolate fudge.

# Ingredients:

For the peanut butter cups

01 - 1/2 cup (113 g) unsalted butter, softened
02 - 2/3 cup (170 g) creamy peanut butter
03 - 1/2 cup (100 g) packed light brown sugar
04 - 1/3 cup (67 g) granulated sugar
05 - 1 large egg, room temperature
06 - 1 teaspoon vanilla extract
07 - 1 1/4 cups (156 g) all-purpose flour
08 - 1/2 teaspoon baking soda
09 - 1/2 teaspoon fine salt
10 - Nonstick baking spray or softened butter, for the pan

For the chocolate fudge filling

11 - 8 oz (226 g) semi-sweet chocolate, chopped, or 1 1/3 cups chocolate chips
12 - 2/3 cup (205 g) sweetened condensed milk
13 - 1 tablespoon (14 g) unsalted butter
14 - 1/2 teaspoon vanilla extract
15 - Pinch of fine salt
16 - 1/3 cup (40 g) chopped roasted peanuts, optional

# Instructions:

01 - Beat the softened butter, peanut butter, brown sugar, and granulated sugar until creamy, about 2 minutes. Beat in the egg and vanilla, then mix in the flour, baking soda, and salt just until combined.
02 - Cover the bowl and refrigerate for 30 minutes. The dough should feel firmer but still scoopable.
03 - Heat the oven to 325 F. Grease a 24-cup mini muffin pan well, including the top edges of each cup.
04 - Scoop 1 tablespoon of dough into each muffin cup. Press a shallow well into the center of each portion and push the dough slightly up the sides.
05 - Bake for 13-15 minutes, until the edges are lightly golden and the centers look set. While warm, press the centers again with a rounded teaspoon to make deeper wells.
06 - Let the cookie cups cool in the pan for 10 minutes. Loosen gently with a thin butter knife, then transfer to a rack to cool completely.
07 - Melt the chocolate, sweetened condensed milk, and butter in a heatproof bowl in 20-second bursts, stirring between each, until smooth. Stir in vanilla and salt.
08 - Spoon or pipe the warm fudge into the cooled cookie cups. Sprinkle with chopped peanuts if using, then let stand until the filling is set.

# Good to know:

01 - Makes about 36 mini cookie cups when baked in batches.
02 - Nutrition is estimated per cookie cup.
03 - Best served slightly cool or at room temperature.

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