Peanut Butter Fudge Cookies
We love these Peanut Butter Fudge Cookies so much!
Peanut butter cookies filled with decadent chocolate fudge. Some call these Mud Puddles and some call them Fudge Puddles but everyone calls them delicious!
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!
You don’t have to use m&m candies on top either. You could use pecan halves, rolo candies, Reece’s Pieces, toffee bits… so many options!
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.
Then you just stuff the fudge inside that well. Simple as can be!
You will need a mini muffin pan to make these. You can find them rather inexpensively on Amazon. The muffin pan I’m using in the pictures is since discontinued but it’s from a line called Temp-tations in the floral lace pattern.
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.
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