Peanut Butter Fudge Puddle Cookies

These soft and chewy peanut butter cookies are filled with fudgy chocolate to make peanut butter fudge puddle cookies!

If you are a fan of peanut butter and chocolate, you will love these peanut butter fudge puddle cookies! They are absolutely delicious and you really can’t go wrong with a soft peanut butter cookie filled with chocolate. 🙂

The chocolate center is soft and fudge-like, and the peanut butter cookie is perfectly soft and chewy. There is nothing better than the combination of melty fudgy chocolate and a soft peanut butter cookie!

These cookies are simple to make too. You actually bake the cookie dough in mini muffin tins, which gives them their cup-like appearance. As they cool they naturally form a little well in the center that is just perfect to fill with chocolate fudge.

The fudge sets up quickly, so work fast. Although if they end up a little messy, no one will care, and you can always add a few sprinkles on top to hide any imperfections. 😉 The sprinkles help them look nice and festive on a cookie tray too! 🙂

Peanut Butter Fudge Puddle Cookies are day 6 of the 12 Days of Christmas Treats! I will post a new cookie every day for the first 12 days of December. You can see all these recipes from over the years under my Christmas Cookies tag. 🙂 See all of this year’s cookies here: 12 Days of Christmas Treats 2015. Enjoy! And, as always, let me know if you try any and how you liked them.

Print Recipe

Peanut Butter Fudge Puddle Cookies

Yield: Makes 40 cookies

These soft and chewy peanut butter cookies are filled with fudgy chocolate to make peanut butter fudge puddle cookies!

Ingredients:

For the Cookies:

• 1/2 cup butter, softened
• 1/2 cup creamy peanut butter
• 1/2 cup granulated sugar
• 1/2 cup packed light brown sugar
• 1 large egg
• 1/2 tsp vanilla extract
• 1-1/4 cups all-purpose flour
• 3/4 tsp baking soda
• 1/2 tsp salt

For the Fudge Filling:

• 1 cup milk chocolate chips
• 1 cup semisweet chocolate chips
• 1 can (14 ounces) sweetened condensed milk
• 1 tsp vanilla extract

Directions:

1. Make the cookies: In a large bowl, cream butter, peanut butter and sugars until blended. Beat in egg and vanilla. In a small bowl, whisk flour, baking soda and salt; gradually beat into creamed mixture. Refrigerate, covered, 1 hour or until easy to handle.
2. Preheat oven to 325°. Shape dough into 1-in. balls. Place in greased mini-muffin cups. Bake 14 minutes or until light brown. Immediately press a 1/2-in.-deep indentation in center of each cookie with the end of a wooden spoon handle. (*Note: my cookies sunk enough on their own that I skipped this step). Cool in pans 5 minutes. Remove to wire racks to cool completely.
3. Make the filling: In a microwave, melt chocolate chips in 30 second increments at 50% power; stir until smooth. Stir in condensed milk and vanilla until smooth. Fill each cookie with filling. Store leftover filling in the refrigerator (It's delicious when reheated and served over ice cream!)

from Taste of Home