Made these the other day and a HUGE hit! I liked them more a few days after too!

Fudge Puddles are a delightful fusion of cookie and fudge, bringing together the best of both worlds in a single bite-sized treat. This recipe has been handed down in my family for generations, originating from my great-grandmother who used to make them as a special treat during the harvest season. There’s something magical about the way the buttery cookie cups cradle the rich, creamy fudge filling, making each bite reminiscent of simpler times gathered around the kitchen table. You might want to make these for a bake sale, a family gathering, or just because they bring a bit of joy to any day. They are sure to become a cherished recipe in your household as well.

Fudge Puddles make for a wonderful dessert on their own, but you can pair them with a scoop of vanilla ice cream for an extra indulgent treat. They also go well with a hot cup of coffee or a tall glass of cold milk. For a festive touch, consider serving them on a platter with fresh berries and a dusting of powdered sugar.

Servings: 36

1/2 cup butter, softened
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup packed brown sugar
1 large egg
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1 cup semi-sweet chocolate chips
1 cup sweetened condensed milk
1 teaspoon vanilla extract

Preheat your oven to 325°F (165°C). Grease a mini muffin pan well.

In a large bowl, cream together the butter, peanut butter, sugar, and brown sugar until light and fluffy.

Beat in the egg and 1/2 teaspoon of vanilla extract until well combined.

In a separate bowl, whisk together the flour, baking soda, and salt.

Gradually add the dry ingredients to the wet ingredients, mixing until just combined.

Shape the dough into 1-inch balls and place each ball into a mini muffin cup.

Bake for about 14-16 minutes, or until the edges are lightly browned.

While the cookie cups are baking, melt the chocolate chips in a small saucepan over low heat, stirring frequently.

Stir in the sweetened condensed milk and 1 teaspoon of vanilla extract until smooth and well combined.

Remove the cookie cups from the oven and immediately make a well in the center of each using a spoon or dowel.

Fill each well with the chocolate filling.

Allow the Fudge Puddles to cool in the pan for about 10 minutes before removing to wire racks to cool completely.

For a richer experience, try using dark chocolate chips instead of semi-sweet. You can also substitute almond or sunflower butter for a different twist on the traditional recipe. If you prefer a nut-free option, omit the peanut butter and use a plain butter cookie base. Adding a pinch of sea salt over the fudge filling before it sets can add a delightful contrast to the sweetness.