These decadent peanut butter cookie cups are filled with a creamy fudge. They’re are great for any occasion and perfect for Christmas cookie exchanges.
The beloved peanut butter cookie. It’s a classic that’s stood the test of time, evoking childhood memories of snack times and warm kitchens.
But what if I told you that there’s a delightful twist on this old favorite waiting for you? I’m excited to share today’s recipe: peanut butter cookie cups!
IImagine the tender, crumbly texture of a peanut butter cookie, but molded into a tiny cup form. The middle? Oh, that’s where the magic happens.
Filled with anything your heart desires – be it chocolate, jam, caramel, or perhaps even more peanut butter (because let’s face it, can you really have too much?).
With peanut butter cookie cups, you’re free to get as creative as you want with the fillings. Planning a party? Fill these little cups with chocolate fudge. That’s what we’re doing today.
Got kiddos who adore jelly? Pop in a dollop of their favorite jam. The possibilities are as endless as they are delicious!
Another great thing? They’re incredibly fun and easy to make. The process of crafting these mini cookie masterpieces is both simple and satisfying.
But don’t just take my word for it.
Ready to get baking? Grab your apron, and let’s turn the classic peanut butter cookie into a culinary adventure! Here’s what you’re going to need.
Ingredients
- 1 1/4 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup (1 stick) unsalted butter, room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
For the Fudge Centers
- 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
- 1 (14 ounce) can sweetened condensed milk
- 1 teaspoon vanilla extract
Store these peanut butter cup cookies in an airtight container at room temperature for up to four days. You can also freeze them for up to a few months.
These would be delicious at a bake sale! Get the printable recipe for these cookie cups below:
Peanut Butter Cookie Cups
Learn how to make these peanut butter cookies with fudge in the middle! These are perfect for a Christmas cookie exchange.
Ingredients
For the Cookies
- 1 1/4 cup all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- 1/2 cup unsalted butter, room temperature
- 1/2 cup creamy peanut butter
- 1/2 cup sugar
- 1 cup brown sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
For the Fudge
- 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
- 14 ounces sweetened condensed milk
- 1 teaspoon vanilla extract
Instructions
Make the Cookies
- In a small bowl, whisk together the flour, baking soda, and salt.
- In a mixing bowl, beat the butter, peanut butter, sugar, and brown sugar until fluffy, scraping down the sides as needed, for about 5-7 minutes.
- Add the egg and vanilla to the mixture and beat until just combined.
- Add the flour mixture to the creamed sugars and beat until just mixed, scraping down the sides as needed.
- Cover the cookie dough and refrigerate for 1 hour.
- When ready to bake: Preheat the oven to 325 F. Prepare a mini-muffin baking sheet with nonstick cooking spray.
- Using a small cookie scoop, portion the cookie dough and place in the prepared mini-muffin pan.
- Bake the cookies for 14 minutes and then move to rest on a wire rack. The middles of the cookies will fall slightly.
Add the Fudge
- In a large microwave-safe bowl, place the milk chocolate chips, the semi-sweet chocolate chips, and the condensed milk. Heat for 1 minute on high and stir vigorously to allow the chocolate to continue melting from the residual heat. Repeat in 30 second increments if needed, taking care to not overheat the chocolate. When the chocolate is melted and smooth, stir in the vanilla.
- Transfer the fudge filling into a piping bag with the corner snipped or use two spoons to place a small dollop of fudge into the well of each cookie.
- Using a spoon, lift the cookie cups from the mini-muffin pan and allow to cool completely (and the fudge to set).
Notes
After the fudge has cooled slightly, you can use a piece of waxed paper or a damp finger to smooth the tops of the fudge centers.
Nutrition Information:
Yield:
24Serving Size:
1 cookieAmount Per Serving: Calories: 282Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 27mgSodium: 149mgCarbohydrates: 39gFiber: 1gSugar: 32gProtein: 5g
If you enjoyed this recipe, please let me know in the comments! I’d also love for you to check out these other cookies:
Almond Flour Shortbread • Apple Pie • Apricot Dark Chocolate • Bacon Chocolate Chip • Brownie Chocolate Chip • Buckeye • Butterscotch Chocolate Chip • Butterscotch Popcorn • Caramel Apple • Chocolate Chip (Air Fryer) • Chocolate Chip Pudding • Chocolate Chip Sandwich • Chocolate Crinkles • Chocolate Marshmallow • Chocolate Mint Sandwich • Chocolate Thumbprint • Christmas Butter • Christmas Linzer • Circus Animal • Cotton Candy • Funfetti • Ginger Molasses • Grinch • Heath Bar • Lemon Blueberry Thumbprint • Lemon Cream Cheese • Lemon Shortbread • Nutella Stuffed • Oatmeal Chocolate Chip • Paleo Shortbread • Peanut Butter Blossoms • Peppermint Frosted • Peppermint Pudding • Pumpkin Chocolate Chip • Pumpkin Linzer • Pumpkin Sugar • Red Velvet Thumbprint • Reese’s Pieces • Ritz S’mores • Rolo • Santa Cookies • Shortbread Tea • Snickers • Jam Thumbprints (Classic) • Vanilla • White Chocolate Cranberry • White Chocolate Snickerdoodles