Fudge Puddles

Jo Capehart


Cute little cookies that has the best of two worlds, peanut butter & chocolate!


★★★★★ 2 votes

24 (2 cookies a serving)
1 Hr 10 Min
15 Min


  • 1/2 bunch
    butter or margariane, softened
  • 1/2 c
    creamy peanut butter
  • 1/2 c
    firmly packed light brown sugar
  • 1/2 c
  • 1/2 tsp
  • 1
  • 1 1/4 c
    all purpose flour
  • 3/4 tsp
    baking soda
  • 1/2 tsp
  • 1 c
    (6 ounces) milk chocolate chips
  • 1 c
    (6 ounces) semi sweet chocolate chips
  • 1 can(s)
    (14 ounces)eagle brand sweetened condensed milk
  • 1 tsp

How to Make Fudge Puddles


  1. Preheat oven to 325. In a mixing bowl, cream butter, peanut butter and sugars; add egg and vanilla.
  2. In medium bowl stir together flour, baking soda and salt; add to creamed mixture. Mix well. Chill dough for an hour.
  3. Shape dough into 1 inch balls. Place into lightly greased mini-muffin tins. Bake for 14-16 minutes or until lightly browned.
  4. Remove from oven and immediately make "wells" in the center of each by lightly pressing with a melon baller. Cook in pans for 5 minutes, then carefully remove to wire racks.
  5. Make fudge filling.
  6. In double broiler, over simmering water, melt the semi-sweet and milk chocolate chips. Once chips are melted stir in milk and vanilla; mix well. Using a small pitcher or pastry bag to fill the cookie shells (since I've made these so much, I use a tablespoon ) Let the filling set up and then store cookies in airtight container.
  7. NOTE: should you have any leftover filling it can be stored in the refrigerator and served warm over ice cream.

Printable Recipe Card

About Fudge Puddles

Course/Dish: Cookies
Other Tag: Quick & Easy

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