Fudge Puddles Recipe

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Fudge Puddles Recipe
Fudge Puddles Recipe photo by Taste of Home
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Fudge Puddles Recipe

Read Reviews
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Publisher Photo
I was inspired to make these cookies last year when we stopped for a snack while Christmas shopping. I changed a few things when I got home, and my Fudge Puddles became a favorite with my husband's family. —Kimarie Maassen, Avoca, Iowa
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 15 min./batch + cooling
MAKES:
48 servings
TOTAL TIME:
Prep: 25 min. + chilling Bake: 15 min./batch + cooling

Ingredients

  • 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

Directions

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.
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.
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.
Originally published as Fudge Puddles in Country Woman November/December 1992, p29

Nutritional Facts

1 cookie: 248 calories, 12g fat (6g saturated fat), 26mg cholesterol, 184mg sodium, 32g carbohydrate (26g sugars, 1g fiber), 4g protein.

  • 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.
Originally published as Fudge Puddles in Country Woman November/December 1992, p29

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Reviews forFudge Puddles

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MY REVIEW
2124arizona User ID: 845443 268145
Reviewed Jun. 20, 2017

"These cookies are perfect for the holiday. The fudge filling is a perfect for the baked peanut butter cup."

MY REVIEW
Beans57 User ID: 1066255 257761
Reviewed Dec. 6, 2016

"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."

MY REVIEW
ksh531 User ID: 5014478 257472
Reviewed Nov. 30, 2016

"Made these for my daughter's bake sale fund raiser for a school trip. Excellent cookie These sold very quickly."

MY REVIEW
lorstout User ID: 2537668 240406
Reviewed Dec. 28, 2015

"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!"

MY REVIEW
PageRD User ID: 5881442 238891
Reviewed Dec. 7, 2015

"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!"

MY REVIEW
Lily380 User ID: 6234992 236083
Reviewed Nov. 1, 2015

"I have made these for YEars. tHEY ARE A FAVORITE WITH MY family!!!! Excellent recipe.."

MY REVIEW
dianegaj User ID: 5622639 236076
Reviewed Oct. 31, 2015

"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"

MY REVIEW
4Huskers User ID: 5191012 221412
Reviewed Feb. 26, 2015

"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!"

MY REVIEW
LaBreque User ID: 7829450 221094
Reviewed Feb. 22, 2015 Edited Nov. 22, 2015

"These are absolutely terrific!!!!!!!!!"

MY REVIEW
cindiak User ID: 221828 217570
Reviewed Jan. 11, 2015

"Gave these out to friends during the holidays and got rave reviews. I grated a bit of white chocolate on the top for decoration."

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