FUDGE PEANUT BUTTER COOKIE CUPS

Fudge Peanut Butter Cookie Cups are peanut butter cookies baked in a mini muffin pan and filled with a simple chocolate fudge! Delicious flavor combination in these amazing treats.

Fudge Peanut Butter Cookie Cups are a treat I decided to bring to a big family dinner last time,  and boy were they a hit! Everyone loved them. The good thing is too they were super easy to make, so the recipe is a keeper.

If you don’t have a mini muffin pan, I highly recommend getting one; I use mine all the time! I make muffins, of course, but I also use it to make pancake bites and cookie cups just like these. Love it!

The recipe has 2 parts- a peanut butter cookie base, then a fudge filling. I separated the ingredients below to make it easier to follow.

Fudge Peanut Butter Cookie Cups

• 1/2 cup butter, softened {or coconut oil}
• 1/2 cup creamy peanut butter
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt

Fudge Filling:

• 1 cup milk chocolate chips
• 1 cup semi-sweet chocolate chips
• 1 (14 ounce) can sweetened condensed milk
• 1 teaspoon vanilla extract

1. Preheat oven to 325 degrees F (165 degrees C). Spray a mini muffin pan liberally with cooking spray. Using a hand mixer, cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Add in flour, baking soda and salt, stirring until combined.
2. Measure out dough into 1 TBSP scoops. {I use my 1 TBSP cookie scoop so this process is super fast!} No need to shape the cookies, just place each scoop in one compartment of a mini muffin tin. Bake for 14 to 16 minutes or until lightly browned.
3. Remove from oven and immediately make wells in the center of each using a melon baller or a 1 tsp measuring spoon. Make a good sized well in the center so that you can add a lot of fudge! Cool in pan for 8-10 minutes. Then carefully remove to wire racks. I used coconut oil in my recipe, so the cookies popped out super easily. If you use butter, you should spray the muffin pans well, as instructed earlier, so that your cookies come out easy too! Cool for an additional 10-15 minutes.
4. While the cookies are cooling, you can prepare the fudge filling. Combine the chocolate chips and sweetened condensed milk in a microwave safe bowl. Mix lightly and microwave on high for 1-2 minutes. The mixture doesn’t look melted, but give it a few gentle stirs and you’ll see it’s heated well enough. Add vanilla and stir again until smooth.
5. Transfer about half the fudge into a quart-sized ziplock bag. Squeeze the fudge into a corner and snip the corner off. Now you can easily pipe the fudge into the cookies! The great thing about this fudge too is that it sets up super fast, so feel free to fill the cookies well, so that the fudge goes above the cookie- it will set up and not run out! If your fudge gets too solid, just pop it back in the microwave for 10-15 seconds.
6. Heat up about 1 TBSP peanut butter in a small baggie and then drizzled it over the tops of my fudge cups.

After you make these Fudge Peanut Butter Cookie Cups try some of our other favorite peanut butter cookie recipes and cookie cup recipes:

• Best Chocolate Chip Peanut Butter Cookies
• Easy Peanut Butter Cookies
• Peanut Butter Oatmeal Chocolate Chip Cookies
• Reese’s Peanut Butter Cookies
• Snickers Peanut Butter Cookies
• Snickerdoodle Apple Pie Cookie Cups 
• Banana Cream Pie Cookie Cups 
• Reese’s Chocolate Cookie Cups 
• Hot Chocolate Cookie Cups 
• Cherry Pie Cookies

Print Recipe

5 from 3 votes

Fudge Peanut Butter Cookie Cups

Fudge Peanut Butter Cookie Cups are peanut butter cookies baked in a mini muffin pan and filled with a simple chocolate fudge! Delicious flavor combination in these amazing treats.

Prep Time15 mins

Course: Cookies

Servings: 3

Ingredients

Cookie:

• 1/2 cup butter softened {or coconut oil}
• 1/2 cup creamy peanut butter
• 1/2 cup white sugar
• 1/2 cup packed brown sugar
• 1 egg
• 1/2 teaspoon vanilla extract
• 1 1/4 cups all-purpose flour
• 3/4 teaspoon baking soda
• 1/2 teaspoon salt

Fudge Filling:

• 1 cup milk chocolate chips
• 1 cup semi-sweet chocolate chips
• 1 14 ounce can sweetened condensed milk
• 1 teaspoon vanilla extract

Instructions

• Preheat oven to 325 degrees F (165 degrees C). Spray a mini muffin pan liberally with cooking spray. Using a hand mixer, cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Add in flour, baking soda and salt, stirring until combined.
• Measure out dough into 1 TBSP scoops. {I use my 1 TBSP cookie scoop so this process is super fast!} No need to shape the cookies, just place each scoop in one compartment of a mini muffin tin. Bake for 14 to 16 minutes or until lightly browned.
• Remove from oven and immediately make wells in the center of each using a melon baller or a 1 tsp measuring spoon. Make a good sized well in the center so that you can add a lot of fudge! Cool in pan for 8-10 minutes. Then carefully remove to wire racks. I used coconut oil in my recipe, so the cookies popped out super easily. If you use butter, you should spray the muffin pans well, as instructed earlier, so that your cookies come out easy too! Cool for an additional 10-15 minutes.
• While the cookies are cooling, you can prepare the fudge filling. Combine the chocolate chips and sweetened condensed milk in a microwave safe bowl. Mix lightly and microwave on high for 1-2 minutes. The mixture doesn't look melted, but give it a few gentle stirs and you'll see it's heated well enough. Add vanilla and stir again until smooth.
• Transfer about half the fudge into a quart-sized ziplock bag. Squeeze the fudge into a corner and snip the corner off. Now you can easily pipe the fudge into the cookies! The great thing about this fudge too is that it sets up super fast, so feel free to fill the cookies well, so that the fudge goes above the cookie- it will set up and not run out! If your fudge gets too solid, just pop it back in the microwave for 10-15 seconds.
• Heat up about 1 TBSP peanut butter in a small baggie and then drizzled it over the tops of my fudge cups.

Notes

Yields about 30 cookies

I heard once that the best camera you can use is the one you have. I almost always have my phone on me so I try my best to pull it out and snap a few pictures multiple times a week. Yes, that means I have a lot of pictures I tend to do nothing with, but even still, I’m glad I have them. My kids adore looking back on memories, even simple ones like this, where we were playing at a park.