This recipe for Fudge Puddles—little chocolate peanut butter cookie cups—has been a celebration staple in my kitchen for years. I first developed the combination on a rainy afternoon when I wanted something nostalgic that reminded me of childhood peanut-butter-and-chocolate sandwiches but in a warm, bakeable form. The result is a golden, slightly crisp peanut butter shell that cradles a molten, fudgy center made from semisweet chocolate and sweetened condensed milk. They serve as both a nostalgic snack and an elegant party bite, and every time I pull a tray from the oven the house fills with the scent of toasted peanut butter and melted chocolate.

What makes these so special is the contrast of textures: the cookie cup edges develop a delicate crispness while the center stays soft and oozy after a short final bake. I lean on familiar pantry staples—unsalted butter, classic smooth peanut butter (Jif or Skippy work beautifully), and Ghirardelli-style chips—to keep this approachable for weeknight baking and party prep alike. Over the years I’ve refined the timing so you get reliably gooey centers without collapsing the cups, and they’re a hit with kids and adults. Serve warm for the best experience; they’re the sort of treat that sparks conversation and second helpings.

Ingredients

• Butter (1/2 cup, room temperature): Unsalted butter gives control over salt; room-temperature butter cream-whips into the dough for tender cups and helps the sugar dissolve for even browning. I typically use Land O'Lakes or a comparable brand.
• Smooth peanut butter (1/2 cup): Use conventional smooth peanut butter (Jif or Skippy). Avoid natural peanut butter with oil separation—the texture changes the dough's structure and makes spreading harder.
• Granulated sugar & light brown sugar (1/2 cup each): Granulated sugar adds crispness while a lightly packed brown sugar brings depth and moisture. Light brown sugar is my go-to for a gentle molasses note.
• Egg (1): Binds the dough and provides lift. Use a large egg at room temperature for consistent mixing.
• All-purpose flour (1 1/2 cups): Gives structure to the cups. You can swap for whole-wheat pastry flour for a nutty taste, but the texture will be slightly denser.
• Baking soda (3/4 teaspoon) & salt (1/2 teaspoon): Baking soda provides a modest rise and chew; salt balances sweetness and amplifies the peanut flavor.
• Semisweet chocolate chips (2 cups): Use quality chips such as Ghirardelli or Guittard for a smooth, stable melt that yields a glossy filling.
• Sweetened condensed milk (1 can, 14 oz): Adds sweetness, creamy texture, and body to the filling—Eagle Brand is the classic choice.

Instructions

Prepare the dough: Preheat the oven to 350°F. In a mixing bowl, beat 1/2 cup room-temperature unsalted butter with 1/2 cup smooth peanut butter and both sugars (1/2 cup granulated and 1/2 cup lightly packed light brown) until light and fluffy, about 2–3 minutes. Add 1 large room-temperature egg and beat until incorporated. Sift together 1 1/2 cups all-purpose flour, 3/4 teaspoon baking soda, and 1/2 teaspoon salt; fold into the wet mixture until just combined. The dough should be soft but not sticky—if too sticky chill for 10 minutes. Shape the cups: Scoop roughly 1 tablespoon of dough per cookie and roll into balls. Place them in a standard 12-cup muffin tin (lightly greased or use liners) and press your thumb or the back of a measuring spoon gently into the center to form a well, leaving the edges slightly higher so a rim forms during baking. For a full batch, work in two tins or bake in batches. First bake: Bake the shaped dough at 350°F for 10–12 minutes, until edges are set and slightly golden but centers still soft. This initial bake sets the cup shape. Remove from oven and, while still warm, re-press the centers if they’ve puffed—use a small spoon to ensure a deep well. Let cool in the tin for 5 minutes before adding filling. Make the filling: In a small saucepan over low heat, combine 2 cups semisweet chocolate chips with one 14-ounce can of sweetened condensed milk. Stir continuously until the mixture is smooth and glossy, about 3–5 minutes; do not let it boil. Alternatively, use a microwave in 30-second bursts, stirring between bursts until melted. The filling should be pourable but thick—if too thin, chill briefly to thicken. Fill and finish: Spoon about 1 to 1 1/2 teaspoons of the warm filling into each peanut butter cup well. Return the tin to the oven for an additional 6–8 minutes at 350°F to meld filling and shell—this yields an oozy center. For firmer centers, bake 1–2 minutes longer. Cool in the tin for 10 minutes, then transfer to a wire rack to cool completely. Cool and serve: These are best served slightly warm for that molten center, but they also keep well at room temperature for up to 24 hours. For a glossy top, garnish with flaky sea salt or a few extra chips while the filling is still tacky.

Storage Tips

Store cooled cups in an airtight container. At room temperature they remain soft and are best within 24 hours; refrigeration extends life to about five days but firms the filling, so bring to room temperature or warm for 10–15 seconds in the microwave before serving. For longer storage, freeze arranged in a single layer on a sheet tray until solid, then transfer to a freezer bag for up to three months. Thaw in the refrigerator overnight and reheat briefly to restore the fudgy center. Use parchment to separate layers when stacking to prevent sticking.

Ingredient Substitutions

To make these nut-free, substitute sunflower seed butter cup for smooth peanut butter (B'free or SunButter). Replace all-purpose flour with a 1:1 gluten-free baking flour to make them gluten-free—expect a slightly crumblier texture. For dairy-free or vegan versions, use vegan butter and dark dairy-free chocolate chips, and replace sweetened condensed milk with a thick coconut condensed milk alternative; the flavor will be subtly coconut-forward and the centers may be slightly less glossy. For a deeper chocolate experience, use bittersweet chips and reduce sugar insignificantly.

Serving Suggestions

Present warm on a simple white platter garnished with flaky sea salt or chopped toasted peanuts. They pair beautifully with a scoop of vanilla ice cream, espresso, or a glass of cold milk. For a party, group them alongside mini fruit tarts and salted caramel squares on a dessert board. Add a scattering of cocoa nibs or a drizzle of melted peanut butter to elevate the presentation for special occasions.

Cultural Background

Peanut butter and chocolate as a pairing are classic in American sweets—think peanut butter cups and sandwich cookies. These little cups borrow from thumbprint and cookie-cup traditions, where a sweet shortbread or cookie shell cradles jam or ganache. The idea of combining condensed milk with chocolate echoes fudge-making techniques from mid-20th-century Americana, where pantry staples were transformed into rich confections without tempering chocolate.

Seasonal Adaptations

In winter, add 1/4 teaspoon ground cinnamon or a pinch of cayenne for warmth. For fall, fold in 1/4 cup finely chopped roasted pecans into the dough and top with a drizzle of caramel. In summer, chill briefly and serve alongside fresh berries to cut sweetness. For holiday gifting, package cooled cups in a lined tin with parchment and a ribbon—include a note that they are best slightly warmed before serving.

Meal Prep Tips

Shape the dough and press into the pan the night before; cover tightly and refrigerate. Prepare the filling the day of serving and warm to a pourable consistency. For events, bake two trays in succession and keep one warm in an oven set to 200°F while finishing the second. Label containers with storage instructions if transporting; a small insulated cooler keeps texture ideal without refrigeration during short trips.

These Fudge Puddles are comfort food with a slightly grown-up finish—perfect for sharing and making memories. Try a batch this week and personalize them; you’ll find your own favorite touch that turns them into a new family classic.