bake-off
Mini Peanut Butter Fudge Cookie Cups
The recipe has 2 parts - a peanut butter cookie base, then a fudge filling.
Yields about 30 mini- cookies
COOKIE INGREDIENTS:
1/2 cup butter, softened {or coconut oil}
1/2 cup creamy peanut butter
1/2 cup white sugar
1/2 cup packed brown sugar
1 egg
1/2 teaspoon vanilla extract
1 1/4 cups all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
FUDGE FILLING:
Heat 1/3 cup Heavy Cream and 2 tablespoons Butter over medium heat, until hot but not boiling.
Remove from heat.
Stir in 1 teaspoon Vanilla and 1 1/2 cups Chocolate Chips. Stir until chocolate is melted and smooth.
1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract
DIRECTIONS:
1. Preheat oven to 325 degrees F (165 degrees C). Spray a mini muffin pan liberally with cooking spray.
2. Using a hand mixer, cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Add in flour, baking soda and salt, stirring until combined.
3. Measure out dough into 1 TBSP scoops. {I use my 1 TBSP cookie scoop so this process is super fast!} No need to shape the cookies, just place each scoop in one compartment of a mini muffin tin.
3. Measure out dough into 1 TBSP scoops. {I use my 1 TBSP cookie scoop so this process is super fast!} No need to shape the cookies, just place each scoop in one compartment of a mini muffin tin.
**Bake for 14 to 16 minutes or until lightly browned.
4. Remove from oven and immediately make wells in the center of each... Use the back of a metal teaspoon to make the little chocolate reservoir in the center of each cookie while hot. Make a good sized well in the center so that you can add a lot of fudge!
4. Remove from oven and immediately make wells in the center of each... Use the back of a metal teaspoon to make the little chocolate reservoir in the center of each cookie while hot. Make a good sized well in the center so that you can add a lot of fudge!
5. Cool in pan for 8-10 minutes. Then carefully remove to wire racks. I used mini parchment paper liners and the the cookies keep the form much easier when removed from baking pan. If you use butter, you should spray the muffin pans well, as instructed earlier, so that your cookies come out easy too!
** Cool for an additional 10-15 minutes.
6. While the cookies are cooling, you can prepare the fudge filling as originally instructed above.
6. While the cookies are cooling, you can prepare the fudge filling as originally instructed above.
[per Cheaters Version] Combine the chocolate chips and sweetened condensed milk in a microwave safe bowl. Mix lightly and microwave on high for 1-2 minutes.
NOTE: The mixture doesn’t look melted, but give it a few gentle stirs and you’ll see it’s heated well enough. Add vanilla and stir again until smooth.
7. Transfer about half the fudge into a quart-sized ziplock bag. Squeeze the fudge into a corner and snip the corner off. Now you can easily pipe the fudge into the cookies!
7. Transfer about half the fudge into a quart-sized ziplock bag. Squeeze the fudge into a corner and snip the corner off. Now you can easily pipe the fudge into the cookies!
**The great thing about this fudge too is that it sets up super fast, so feel free to fill the cookies well, so that the fudge goes above the cookie- it will set up and not run out!
*If your fudge gets too solid, just pop it back in the microwave for 10-15 seconds.
Optional: Heat up about 1 TBSP peanut butter in a small baggie and then drizzled it over the tops of your new favorite cookie fudge cups.
Also see: PB Choco-Fudge Thumbprints if you do not have a mini- baking pan
adapted from: Cookie Cup Recipes
Optional: Heat up about 1 TBSP peanut butter in a small baggie and then drizzled it over the tops of your new favorite cookie fudge cups.
Also see: PB Choco-Fudge Thumbprints if you do not have a mini- baking pan
