This recipe for Fudge Puddles (Chocolate Peanut Butter Cookie Cups) is one of those small luxuries that feels like a hug in dessert form. I discovered this version during a holiday baking exchange years ago when a neighbor brought a tin of perfectly domed cookie cups filled with glossy chocolate. The combination of tender, buttery peanut-butter cookie shells holding a gooey chocolate center stuck with me: the cookie gives a slightly crisp edge, a soft chew at its base, and a fudgy filling that never quite sets rock-hard — just perfectly indulgent. Over time I tuned the proportions and technique so the shells hold their shape but still melt in your mouth.

I make these every time we need a simple yet showy dessert — birthday parties, school events, and those evenings when my kids demand something “fancy” but I want it fast. The texture contrast is the magic: a short, peanut-butter forward cup that cradles a shiny, semi-runny chocolate center. They also travel well in a lined tin and remind me of chilly afternoons when neighbors stopped by, and we traded cookies and stories over tea.

Ingredients

• Cookie shells — Butter: Use 1/2 cup (1 stick) of unsalted butter at room temperature. Good quality butter (like Kerrygold or Plugrá) gives a silkier mouthfeel; soften it until it yields to gentle pressure but isn’t greasy.
• Cookie shells — Peanut butter: 1/2 cup smooth peanut butter (not the natural, oil-separated kind). Commercial smooth peanut butter keeps the texture consistent and helps the shells hold shape.
• Sugars: 1/2 cup granulated sugar and 1/2 cup light brown sugar lightly packed provide the right balance of sweetness and a hint of caramel from the brown sugar.
• Binder: 1 large egg, room temperature, helps bind the dough and contributes a tender crumb.
• Flour and leavening: 1 1/2 cups all-purpose flour gives structure; 3/4 teaspoon baking soda and 1/2 teaspoon salt balance rising and flavor.
• Filling: 2 cups semisweet chocolate chips and 1 (14-ounce) can sweetened condensed milk make a glossy, fudgy center with deep chocolate flavor. Use Ghirardelli or Guittard chips for best melt and flavor.

Instructions

Prep and oven setup: Preheat the oven to 350°F. Lightly grease a standard 12-cup muffin tin or line with paper liners if you prefer. Room-temperature ingredients combine more evenly; take butter and egg out of the fridge 20–30 minutes ahead. Make the dough: Cream 1/2 cup softened butter, 1/2 cup smooth peanut butter, 1/2 cup granulated sugar and 1/2 cup light brown sugar in a bowl using a stand mixer or hand mixer until light and fluffy (about 2–3 minutes). Beat in 1 egg until just incorporated. Sift together 1 1/2 cups all-purpose flour, 3/4 teaspoon baking soda and 1/2 teaspoon salt; fold into the butter mixture until a soft, slightly sticky dough forms. Chill briefly if the dough feels too soft to shape (10–15 minutes). Shape into cups: Scoop roughly 1 tablespoon of dough per cup (or a slightly rounded tablespoon) and press into the bottom and up the sides of the tin to form a shallow cup about 1/4" thick. Leave the bottoms slightly thinner than the sides so the filling nests in. Work gently to avoid over-compressing the dough. Bake: Bake at 350°F for 10–12 minutes, until the edges are set and just beginning to turn golden but the centers still look slightly soft. Overbaking will make the shells dry and brittle — pull them as soon as the surface looks matte and a toothpick inserted near the side comes out with a few moist crumbs. Prepare the filling: While the shells bake, combine 2 cups semisweet chocolate chips with one 14-ounce can of sweetened condensed milk in a heatproof bowl. Microwave in 20–30 second bursts, stirring between bursts, until melted and glossy. Alternatively, melt over a double boiler, stirring until smooth. Keep warm but not hot — it should pour easily. Fill the cups: Remove baked shells from the oven and allow them to cool in the tin for 5 minutes. Spoon or pipe warm chocolate into each shell, leaving a small rim so you can still hold the cup. The filling will set slightly as it cools but remain fudgy. Cool completely in the tin, about 30–45 minutes, then transfer to a wire rack or refrigerate briefly to speed setting.

Storage Tips

Store cups in a single layer in an airtight container in the refrigerator for up to 5 days. If stacking is necessary, place a sheet of parchment between layers. For longer storage, flash-freeze on a baking sheet until solid, then transfer to a freezer-safe container or resealable bag for up to 3 months. Thaw overnight in the fridge; bring to room temperature for 15–30 minutes before serving to soften the filling. For travel, keep them chilled in a cooler to prevent the filling from becoming too soft in warm weather.

Ingredient Substitutions

If you need to adapt, try these swaps: for a nut-free version use sunflower seed butter (same measurement) and ensure the chocolate is certified nut-free. To make the dough gluten-free, substitute a 1:1 gluten-free flour blend (watch texture; you may need an extra tablespoon of liquid if the dough seems dry). Swap semisweet chips for dark chocolate if you prefer firmer, less sweet centers. For a lower-sugar option, reduce granulated sugar to 1/3 cup and replace the condensed milk with a mixture of evaporated milk and a sugar substitute — note the texture and sweetness will change.

Serving Suggestions

Serve chilled or at room temperature on a decorative platter with a dusting of cocoa or a light drizzle of melted white chocolate for contrast. They pair beautifully with fresh berries to cut the richness, or a small scoop of espresso ice cream for a grown-up dessert. For parties, place 2–3 per person alongside coffee or a dessert wine. Garnish with flaky sea salt or crushed roasted peanuts for a textural finish.

Cultural Background

While peanut butter and chocolate together are a classic American flavor combination popularized in candy bars and confections, these cookie cups are a home-bakery evolution — marrying cookie techniques with the indulgence of a filled candy. The use of sweetened condensed milk as a filling base echoes Latin and European condensed-milk desserts like dulce de leche and certain fudges, giving a familiar, caramelized richness that pairs seamlessly with chocolate.

Seasonal Adaptations

In winter, add 1/4 teaspoon ground cinnamon or a pinch of chili for a warming note. For spring, fold in 1 teaspoon lemon zest to the chocolate filling (use white chocolate instead) for brightness. Around the holidays, top each cup with crushed peppermint or a sprinkle of crushed toffee. Summer gatherings call for chilled serving and maybe mini marshmallows on top for a s’mores-inspired variation.

Meal Prep Tips

Bake several batches of shells and freeze them on a sheet tray; once solid, transfer to a bag and store. When you need dessert, warm the filling and spoon into thawed shells — finishing takes under 15 minutes. Portion into small boxes for grab-and-go treats, and label with the date. Use a piping bag to fill quickly and evenly when making large quantities for events.

These little cups are a celebration of contrasts — texture, temperature and flavor — and they reward patience in small ways: slightly underbake the shells and warm the filling. Make a batch, share with neighbors, and you'll soon have a new family favorite.