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Fudge Puddles

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
  • Total Time
    Prep: 25 min. + chilling Bake: 15 min./batch + cooling
  • Makes
    4 dozen


  • 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
  • 1 cup milk chocolate chips
  • 1 cup semisweet chocolate chips
  • 1 can (14 ounces) sweetened condensed milk
  • 1 teaspoon vanilla extract
  • Chopped peanuts


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

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  • Swellguider
    Dec 24, 2019

    I have made these since 1993 and are a favourite of my family every Christmas.

  • Aroush
    Apr 13, 2019

    Hi, is there a certain ingredient You can recommend to substitute the peanut butter with? Can cream cheese work?

  • chocolateformyfour
    Feb 13, 2019

    I adapted these to be gluten free by substituting brown rice flour and adding a little zanthan gum, about half a teaspoon. They worked perfectly. They were really good. I had some leftover chocolate filling which I chilled and later used to make chocolate stuffed chocolate chip cookies. I used a melon baller to make balls then flattened the cookie dough into a disk and wrapped it around the chocolate ball sealing the seams. This is easier if you use mini chocolate chips but the regular worked too. Then flatten very slightly and bake as usual, but a couple minutes longer.

  • McPatty317
    Oct 9, 2018

    I made a gluten free versio using gluten free flour. Instead of ganache, I immediately, upon removing from oven, pushed a mini peanut butter cup into middle. Delicious.

  • robbrd
    Jan 1, 2018

    I finally got around to making these. They showed up on my Instagram feed in the fall and looked yummy! They didn't disappoint. I did have some of the filling left but most was used. I used my tart shaper instead of a spoon handle which makes a larger impression. I can only guess that they were enjoyed by all as I only got to have 1 and they were all gone.

  • marcibanes
    Dec 4, 2017

    We really enjoyed these cookies. I love the size so there is not any over indulging. Also, very quick and easy to make.

  • 2124arizona
    Jun 20, 2017

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

  • Beans57
    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.

  • ksh531
    Nov 30, 2016

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

  • lorstout
    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!