Peanut Butter Fudge Puddles

Create mini peanut butter cookie cups in a muffin tin, then fill them with a rich chocolate-mascarpone cream for an indulgent two-bite dessert. I discovered these Peanut Butter Fudge Puddles while looking for something special to bring to a holiday cookie exchange. The combination of tender peanut butter cups filled with silky chocolate-mascarpone creates pure magic in every bite. My friends now request these little treasures for every gathering. What Makes These Special These treats have everything we love about chocolate and peanut butter but with an elegant twist. The mascarpone adds such wonderful creaminess to the filling while the cookie cups provide that perfect tender crunch. Even my friends who aren't confident bakers find success with this recipe it's that foolproof. Everything You Need Butter: Gives our cups their rich tender texture. Sugars: I use both kinds for the perfect sweetness and texture. Peanut Butter: The classic creamy kind works best here. Egg: Helps hold everything together beautifully. Vanilla: Enhances all our flavors. Flour: Creates the perfect structure. Baking Soda: Just enough rise for ideal cups. Salt: Brings out all those wonderful flavors. Semi-Sweet Chocolate: Creates that perfect rich center. Vegetable Oil: Keeps our filling smooth and silky. Mascarpone: My secret for the creamiest filling ever. Let's Make Magic Create the Dough Cream butter, sugars, and peanut butter until smooth. Add egg and vanilla for a silkier mixture. Shape and Chill Shape into small balls and chill the dough to ensure proper baking. Bake the Cups Press the dough into mini muffin tins and bake at 350°F until golden brown. Press centers immediately after baking to form cups. Filling Time Melt the Chocolate Combine chocolate and vegetable oil in a microwave or double boiler until smooth. Add Mascarpone Fold in mascarpone to create a creamy, silky filling. Fill the Cups Generously spoon filling into cooled cookie cups. Add toppings like toffee bits or nuts for extra texture. My Best Tips Chilling the dough is crucial for maintaining shape during baking. Press the centers immediately after baking while still warm for perfect cups. If mascarpone isn't available, cream cheese can be substituted, though the flavor will differ slightly. Keeping Them Fresh Store in an airtight container at room temperature for up to three days or refrigerate for up to a week. Dough balls freeze well; bake straight from frozen, adding a few extra minutes to the bake time. Use your ← → (arrow) keys to browse Mix It Up Add crushed pretzels for a salty crunch or a sprinkle of sea salt for sophistication. White chocolate filling adds a festive holiday twist to these versatile treats. A plate of mini cupcakes topped with chocolate frosting and crushed peanuts. | Myhomemaderecipe.com Frequently Asked Questions Can I make these in regular muffin tins? Yes, use 2 tablespoons of dough per cup in a standard muffin tin. This will yield about 20 larger cookie cups. What can I substitute for mascarpone? While mascarpone gives the best results, you can use cream cheese or chocolate ganache. Note that cream cheese will add its distinct flavor to the filling. Can I use natural peanut butter? Processed peanut butter like Jif works best. Natural peanut butter will make crumblier cookies, but can be used if well-stirred and at room temperature. Can I make these ahead? The dough can be chilled for up to 3 days or frozen for 3 months. Baked cups can be frozen with or without filling for up to 3 months. Why are these baked at a lower temperature? Baking at 325°F instead of 350°F ensures the cookie cups bake evenly without over-browning, while staying tender. Some more ideas Create mini peanut butter cookie cups in a muffin tin, then fill them with a rich chocolate-mascarpone cream for an indulgent two-bite dessert. Peanut Butter Fudge Puddles Two-bite peanut butter cookie cups filled with a creamy chocolate-mascarpone filling. A perfect blend of peanut butter and chocolate in cookie form. Prep Time 105 Minutes Cook Time 14 Minutes Total Time 119 Minutes Use your ← → (arrow) keys to browse Difficulty: Intermediate Cuisine: American Yield: 40 Servings (40 mini cups) Dietary: Vegetarian Ingredients 01 1/2 cup unsalted butter, softened. 02 1/2 cup brown sugar. 03 1/2 cup granulated sugar. 04 1 large egg, room temperature. 05 2/3 cup creamy peanut butter. 06 1 teaspoon vanilla extract. 07 1 1/4 cups all-purpose flour. 08 1/2 teaspoon baking soda. 09 1/2 teaspoon salt. 10 8 ounces semi-sweet chocolate, chopped. 11 1 teaspoon vegetable oil. 12 8 ounces mascarpone cheese, room temperature. 13 1/2 cup toffee bits or chopped peanuts for topping. Instructions Step 01 Beat butter and sugars until creamy. Add egg, peanut butter, and vanilla. Mix in dry ingredients. Step 02 Cover and refrigerate dough for at least 1 hour. Step 03 Preheat oven to 325°F. Grease mini muffin pans. Step 04 Roll 1 tablespoon dough balls, place in pan, make indent in center. Step 05 Bake 14-15 minutes until edges are lightly browned. Step 06 Press centers again while warm, cool in pan 5-10 minutes. Step 07 Melt chocolate with oil, fold in mascarpone. Step 08 Spoon filling into cooled cups, top with nuts if desired. Use your ← → (arrow) keys to browse Notes Bakes at lower temperature (325°F). Use processed peanut butter for best results. Can be made ahead and frozen. Tools You'll Need Mini muffin pans. Electric mixer. Double boiler or microwave-safe bowl.