Fudge Filled Peanut Butter Cookie Cups aka Mud Puddles
These ‘Mud Puddle’ Cookies (or Fudge Puddles!) are a longtime favorite of ours! Don’t let the name ‘Mud Puddles’ fool you… no dirt used in this recipe! 😉
They’re actually peanut butter cookies filled with delicious fudge. They’re addictive! We make these every Christmas & put holiday sprinkles & m&ms right in the center. SO cute!
To make the holes that the fudge sits in – just press down in the center with a small spoon or melon baller as soon as the cookies come out of the oven to make a well.
Mud Puddle Cookies
- ½ cup butter softened
- ½ cup creamy peanut butter
- ½ cup white sugar
- ½ cup packed brown sugar
- 1 egg
- ½ teaspoon vanilla extract
- 1¼ cups all purpose flour
- ¾ teaspoon baking soda
- ½ teaspoon salt
- 1 cup milk chocolate chips
- 1 cup semi-sweet chocolate chips
- 1 14oz can sweetened condensed milk
- 1 teaspoon vanilla extract
- Preheat oven to 325 degrees.
- Sift together flour, baking soda and salt.
- Cream butter, peanut butter and white and brown sugars. Mix in egg and ½ teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin sprayed with cooking spray.
- For filling, put chocolate chips in a double boiler over simmering water. Stir in sweetened condensed milk and vanilla, mix well.
- Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a small spoon, melon baller, or your thumb.. Cool in pan for 5 minutes. Then carefully remove to wire racks. Fill each shell with the chocolate mixture.