Why You’ll Love This Peanut Butter Fudge Puddles (Cookie Cups)
These cookie cups are small, simple, and full of flavor. Each bite gives you a soft peanut butter cup made from a tender cookie shell and a creamy chocolate-mascarpone filling. The cookie base is easy to make and chill, so you can shape many at once. They look fancy but take everyday ingredients and basic skills.
If you like contrast — a soft cookie with a rich filling — you will enjoy these. They are great for parties, lunchboxes, or a quick treat with coffee. For a different but related flavor, you might also enjoy chocolate peanut butter cheesecake bars which use a similar chocolate and peanut butter pairing in a bar form.
Why Make This Recipe
Make this recipe because it is fast and forgiving. The dough chills well, so you can make it ahead. The filling is a smooth mix of chocolate and mascarpone that does not require baking. You get the taste of a peanut butter cup in a bite-size cookie that holds together. These cookie cups also travel well when wrapped and kept cool, so they are handy for potlucks and gifts.
This recipe uses common pantry items and a short bake time. You can make many at once with two mini muffin pans, and the steps are clear and simple. Even if you do not bake often, the recipe works the first time as long as you follow the chilling and baking tips.
What You Need for Peanut Butter Fudge Puddles (Cookie Cups)
You need a few tools and basic ingredients. For tools, use a mixer (hand or stand), mini muffin pans, a spatula, a spoon, and a small bowl for melting chocolate. A silicone spatula helps with folding the mascarpone into the chocolate. If you have mini cupcake liners you can use them, but the recipe notes you do not need them.
For ingredients, you need butter, sugars, an egg, peanut butter, vanilla, flour, baking soda, salt, chocolate, oil, mascarpone cheese, and optional toppings like Heath toffee bits or chopped peanuts. The list below shows exact amounts so you can measure and start.
How to Make Peanut Butter Fudge Puddles (Cookie Cups)
Make the dough first and chill it. The dough will be soft and creamy, so chilling helps you shape neat cookie cups. Press the dough into mini muffin cups and bake until the edges are just light brown. Let them cool in the pan for a few minutes, then press the centers again so each cup has a well for the filling.
While the cookie cups cool, melt the chocolate with a little oil, then fold in room-temperature mascarpone. This makes a smooth, creamy filling that sets but stays soft in the mouth. Spoon the filling into each cookie cup and add toffee bits or peanuts on top if you like. The finished cups keep at room temperature for a short time or in the fridge longer.
Follow the steps below for clear directions and timing.
Ingredients:
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 (see Note), 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
Directions:
In a large bowl using a hand mixer or a stand mixer fitted with paddle attachment, beat the butter, brown sugar, and granulated sugar on medium high speed until light and creamy, about 3 minutes. (Here’s a helpful tutorial if you need guidance on how to cream butter and sugar.) Add the egg and beat until combined, about 1 minute. Scrape down the sides and bottom of the bowl with a silicone spatula as needed. Add the peanut butter and vanilla extract and beat until combined.
Add the flour, baking soda, and salt to the wet ingredients and beat on low speed until the dry ingredients are incorporated, and then increase to medium speed and beat until well combined. The dough will be very creamy and soft. Cover and chill the cookie dough in the refrigerator for at least 1 hour, and up to 3 days.
Grease 2 mini muffin pans (or bake in batches if you have only 1 pan) with nonstick spray, or line with mini cupcake liners. I prefer these without liners; the dough is easier to “thumbprint” without liners. Set aside.
Scoop and roll cookie dough, about 1 Tablespoon/20g of dough each. Place the dough balls in the prepared pan. With your thumb, press down in the center of each dough ball, to make an indent, and press the dough partway up the sides of the muffin cup. (If you only have 1 mini muffin pan, refrigerate the 2nd batch of dough balls until ready to bake.)
Bake for 14–15 minutes or until the edges appear lightly browned. Do not under-bake these. The cookie cups will puff up in the oven; that’s ok and expected.
Remove from the oven and place the mini muffin pan on a cooling rack. Let the cookie cups cool in the pan for just 5–10 minutes. During this time, use the back of a rounded teaspoon to lightly press into the center of each cookie cup to make the indent deeper again. After 5–10 minutes, carefully remove cookie cups from the pan. Use a butter knife to help, if needed. Place cookie cups on a cooling rack to cool completely.
Melt the chopped chocolate and oil together in a double boiler or use the microwave. For the microwave, place the chocolate and oil in a large heat-proof bowl. Melt in 20-second increments, stirring after each increment until completely melted and smooth. Let slightly cool for 3 minutes. With a silicone spatula or a spoon, gently fold the mascarpone into the melted chocolate until combined.
Spoon a heaping teaspoon of the filling into each cooled cookie cup. Top with toffee bits or chopped peanuts, if using.
Cover and store at room temperature for up to 1 day, or in the refrigerator for up to 5 days.
Best Ways to Serve Peanut Butter Fudge Puddles (Cookie Cups)
Serve these at room temperature if you want a softer filling. If you prefer a firmer texture, chill them for 10–15 minutes before serving. They are a nice small dessert after a meal or a treat with coffee or milk. For a party, arrange them on a platter with napkins so people can grab a few.
You can also serve them slightly warm by letting them sit at room temperature after refrigeration. The chocolate filling will soften a bit and taste very rich. If you take them to a picnic in warm weather, keep them in a cooler so the filling does not melt.
How to Store Peanut Butter Fudge Puddles (Cookie Cups)
Store these cookie cups in an airtight container. At room temperature they will keep for about one day. In the fridge they will keep up to five days. If you plan to store longer, freeze them in a single layer on a tray until firm, then move to a freezer bag. Thaw in the fridge before serving.
If you refrigerate them, let them sit at room temperature for 10 minutes before eating so the filling softens slightly. Label the container with the date if you freeze a batch.
Easy Tips to Make Peanut Butter Fudge Puddles (Cookie Cups)
- Chill the dough. The dough is soft. Chilling makes it easier to shape and gives a better texture.
- Measure flour correctly. Spoon and level the flour to avoid dense cookies.
- Press the cup centers twice. Press once before baking and again right after baking so the wells hold the filling.
- Use room-temperature mascarpone. It folds into the chocolate more smoothly and gives a creamy filling.
- Melt chocolate gently. Use short microwave bursts and stir to avoid burning.
- If you only have one mini muffin pan, keep the second batch in the fridge while the first one bakes so the dough stays firm.
Try These Variations of Peanut Butter Fudge Puddles (Cookie Cups)
- Swap the mascarpone for cream cheese for a tangier filling.
- Use milk or dark chocolate instead of semi-sweet for a different sweetness level.
- Add a pinch of sea salt on top for a sweet-salty contrast.
- Mix in a tablespoon of cocoa powder into the dough for a chocolate cookie shell.
- Top with crushed pretzels for crunch, or sprinkle mini chocolate chips on the filling before it sets.
Common Questions About Peanut Butter Fudge Puddles (Cookie Cups)
Q: Can I use natural peanut butter?
A: Natural peanut butter can work, but it is thinner and can make the dough softer. Chill the dough longer before shaping if you use natural peanut butter.
Q: Do I need to use mascarpone?
A: Mascarpone gives a very smooth, rich filling. You can use cream cheese as a substitute, but the filling will be tangier and firmer.
Q: Can I make these ahead for a party?
A: Yes. You can bake the cookie cups up to three days ahead and keep them in the fridge. Fill them the day of the party for best texture.
Q: What if the cookie cups crack while baking?
A: If they crack, press them gently with the back of a spoon after they cool to deepen the cup. Small cracks do not affect taste.
Q: Can I freeze the filled cookie cups?
A: Yes. Freeze them on a tray first so they do not stick, then place them in a bag or container. Thaw in the fridge before serving.
Final Thoughts
These Peanut Butter Fudge Puddles are a simple, tasty treat you can make with basic ingredients. They look special but are easy to make in batches. The soft peanut butter cookie and the creamy chocolate-mascarpone filling pair very well and please many tastes. Try a small batch first, then double the recipe when you see how fast they disappear.
Ready to Give It a Try?
Follow the steps, keep the dough chilled, and take your time with the filling. You will have a plate of bite-size cookie cups that taste richer than they look. Enjoy making and sharing them with friends and family.
Print
Peanut Butter Fudge Puddles (Cookie Cups)
- Total Time: 75 minutes
- Yield: 24 cookie cups 1x
- Diet: Vegetarian
Description
These small cookie cups feature a tender peanut butter shell filled with a creamy chocolate-mascarpone filling, perfect for parties or as a sweet treat.
Ingredients
- 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
- In a large bowl, beat the butter, brown sugar, and granulated sugar on medium high speed until light and creamy, about 3 minutes.
- Add the egg and beat until combined, about 1 minute.
- Add the peanut butter and vanilla extract and mix until combined.
- In a separate bowl, whisk together the flour, baking soda, and salt.
- Add the dry ingredients to the wet ingredients and mix on low speed until incorporated.
- Cover and chill the cookie dough in the refrigerator for at least 1 hour.
- Preheat oven to 350°F (175°C). Grease mini muffin pans or line with cupcake liners.
- Scoop about 1 tablespoon of dough into each muffin cup, pressing down in the center to create a well.
- Bake for 14–15 minutes or until lightly browned, then cool for 5–10 minutes before removing from the pan.
- Melt the chocolate and oil in a double boiler or microwave, stirring until smooth.
- Let the chocolate cool slightly, then gently fold in the mascarpone until well combined.
- Spoon filling into each cooled cookie cup, topping with optional toffee bits or chopped peanuts.
Notes
These cookie cups store well and should be kept in an airtight container. They can be served at room temperature or chilled for a firmer filling.
- Prep Time: 60 minutes
- Cook Time: 15 minutes
- Category: Dessert
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1 cookie cup
- Calories: 180
- Sugar: 12g
- Sodium: 90mg
- Fat: 9g
- Saturated Fat: 4g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 1g
- Protein: 3g
- Cholesterol: 16mg