Fudge Puddles Recipe
- 1/2 cup butter, softened
- 1/2 cup creamy peanut butter
- 1/2 cup sugar
- 1/2 cup packed light brown sugar
- 1 large egg
- 1/2 teaspoon vanilla extract
- 1-1/4 cups all-purpose flour
- 3/4 teaspoon baking soda
- 1/2 teaspoon salt
- FUDGE FILLING:
- 1 cup milk chocolate chips
- 1 cup semisweet chocolate chips
- 1 can (14 ounces) sweetened condensed milk
- 1 teaspoon vanilla extract
- Chopped peanuts
- 1. 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 into forty-eight 1-in. balls. Place in greased mini-muffin cups. Bake 14-16 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. Cool in pans 5 minutes. Remove to wire racks to cool completely.
- 3. For filling, in a microwave, melt chocolate chips; stir until smooth. Whisk in milk and vanilla until smooth. Fill each cookie with filling; sprinkle with peanuts. (If desired, refrigerate remaining filling; serve warm with ice cream.) Yield: 4 dozen.
1 cookie: 248 calories, 12g fat (6g saturated fat), 26mg cholesterol, 184mg sodium, 32g carbohydrate (26g sugars, 1g fiber), 4g protein.
Reviews for Fudge Puddles
"I have been making these for 24 years! They are one of the must have items for my family at Christmas. I double the cookie batter and make one recipe of the fudge filling. I put the filling in a zip lock bag and cut off one corner. I tried this after trying many ways to get the filling in the cookie cup and it works best for me."
"These were a hit! They taste even better than the usual peanut butter blossoms with a Hershey Kiss that gets hard after the cookie cools. The center stays soft in these cookies!"
"Oh my gosh! These are amazing. They were easy to make and so delicious. I had a lot of the filling leftover. I could have easily baked a second batch of the cookies and still have plenty of filling. They are so delicious, a second batch is a great idea!"
"I have made these for YEars. tHEY ARE A FAVORITE WITH MY family!!!! Excellent recipe.."
"i don't want to use the 1/2 cup creamy peanut butter what can i replace it with or can i just not put it in .. thanks"
"I made these yesterday and was so surprised at how easy they were to make. I didn't have chopped peanuts so I used chopped walnuts and I used a pastry bag to pipe in the fudge and they turned out looking just like the picture and I must say they are so darn good!! These will be a favorite to make often!"
"These are absolutely terrific!!!!!!!!!"
"Gave these out to friends during the holidays and got rave reviews. I grated a bit of white chocolate on the top for decoration."
"A blessing of a find! This was such an easy cookie to make & it tastes great. I used my 1" hand-held fruit scoop to make the balls, then I used my cookie press gun with a large icing tip to fill the cookies. Alot easier & neater than using the sandwich bag with the tip cut off. I doubled the batch to use up the extra filling, but I also cut up some of my left-over Halloween snicker bars, then put the filling on top. I also still had some left-over filling, so I guess I'll make 1 more batch. Tasted so-o good."
"MMMMM, just like I remembered them..... made them today after not having them for 5 years or something!"
"A Family favorite"
"I made these for my kids every Christmas from the time they came out. We have always loved them!"
"I made these for a church "coffee hour" and they were gobbled up immediately. Since there is extra of the chocolate mix and I'm having a potluck at work, I'll be making these again! They're wonderful. Thanks so much for sharing this recipe. I just may make these over the holidays to share with family and friends, too. They're THAT good."
"Delicious! My kids helped me make them, really easy and everyone loved them and wanted the recipe. instead of nuts on top we used peanut butter chips...sooo good!"
"I have been making these fudge puddles for years and have yet to meet someone who doesn't like them!! To make the recipe less time consuming, I insert mini peanut butter cups immediately when taken out of the oven (in place of the fudge filling). Absolutely delicious!!"
"I have been making this recipe for about 20 years. I first saw it in Country Living Magazine. It is one of my family's favorites."
"I made these and took them to work - they were a big hit. Next time I would 1/2 the recipe for the fudge. I will make these again for sure!"
"easy to make, taste great. Like a Reeses Pieces."
"These are a hit a pot-lucks and bake sales. You can also use any left over fudge as topping for ice cream."
"SuzC, I would love to have your recipe for the cheesecake/sugar cookie dough version of this. Sounds yummy! Would you please share your recipe? Thanks!PatCat9"
"I made these for a church social recently and they were a big hit. Very delicious, but somewhat time consuming. These do make a pretty presentation. The peanut butter cookie part was nice and soft, not hard and crunchy. Just perfect. Thank you for this wonderful recipe."
"I used chopped walnuts instead of peanuts. YUMMY!"
"They look absolutely delicious and I'm really looking forward to making them!!"
"I love checking out new recipes for anything chocolate!It doesn't matter what it is.."
"These cookies are absolutely delicious my the son the cookie taste tester loved them. Will definately make them again and have already passed on the recipe."
" Do you have amounts for the brown sugar, butter and sweetened condensedmilk??"
"I'd love the caramel recipe!!!! I had something similar years ago. But the one who made them , couldn't give me exact amounts for anything."
"This is a first time making these. They are easy and so sogood.marilyncooks"
"I don't refrigerate them, but they don't usually last very long anyway. They are fantastic."
"I am looking forward to trying these. Do they need to be kept refrigerated?"
"I agree with the "yummy". These cookies were a bit hit. I also had trouble filling. I will try the ziplock idea next time."
"I would think you could press the dough up the sides of the cup before hand and place the melted chocolate into a ziplock bag with the corner cut off and pipe in the filling."
"I made these last night. Yummy! But, there must be an easier way to get the fudge into the shell. Mine dont look as neat as the picture"
"These sound yummy....but wouldn't you want to poke the hole before baking? That's what I do when making pecan tassies....."
"I think the size of the hole comes from making the holes immediately when you take them from the oven. They rose during baking; poking them with the spoon handle will collapse them."
"For whatever it's worth, it looks to me like the reference to 3/8 or 1/2 inch holes has to do with the depth of the hole, not the width. I'm looking forward to making these!"
"These look like they are bigger than 3/8 or 1/2 inch "holes". Is it just an optical illusion? I would also like the cheesecake recipe."
"Anything with peanut butter in it has to be good! Cant wait to make these!Kristy"
"I've had this recipe for years, I got it from my Aunt who had gotten it out of one of the Reiman magazines (likely from the lady whose name is on it above). I've also done them with shortbread dough and they are marvelous that way. Another filling option is caramel made with brown sugar, butter and sweetened condensed milk."
"mnewth1-I'd imagine that sugar cookie dough would work very nicely in place of the peanut butter dough."
"I am LOVING this cookie countdown !Thanks so much .Patricia"
"Suz1229 please post the recipe with cheesecake...It sounds yummy!!"
"Is there a way I could make these without the peanut butter? I have a peanut allergy, stinks all my favorite recipes I can no longer have, found out a year ago about my food allergy??"
"I have a similar recipe with cheesecake filling, but it uses sugar cookie dough for the cups and saves the step making the dough."
"I make these often for my holiday baking. They are my sister's favorite. A little time consuming, but well worth it."