Peanut Butter Fudge Puddles


Peanut Butter Fudge Puddles that are the perfect cookie for Christmas or any holiday cookie tray.  I make these for dessert all year ’round!

Peanut Butter Fudge Puddles Cookie Recipe for Christmas or Holidays

I have never made fudge puddles before but they have been on my radar for a while now as I knew they would make for the perfect Christmas cookie.  I highly recommend these – they are not only delicious, but extremely visually appealing, as well.  They look so fancy and like you spent a lot of time making them, when they were really very easy and required very little effort.

The chocolate fudge center is very rich and just plain awesome.  Also, the peanut butter flavor doesn’t stand out too much, but that could be a good thing depending on your taste 🙂

So, what are your favorite cookies to make for the holidays?  If you can squeeze in one more round of baking before Christmas day, squeeze these in.  I can tell you one thing – these will become a staple in our household, and not just for Christmas.  Nope – I’ll be making these babies all year ’round.

Note:  If the chocolate filling gets a little thick, microwave for 10-15 seconds and it should loosen up enough for you to resume filling the cookie cups.

Peanut Butter Fudge Puddles Cookie Recipe for Christmas or Holidays

Peanut Butter Fudge Puddles
Cook time: 
Total time: 
Serves: 4 dozen
Peanut Butter Fudge Puddles are the perfect cookie for Christmas or any holiday cookie tray. I make these for dessert all year 'round!
  • ½ cup unsalted butter, softened
  • ½ cup creamy peanut butter
  • ½ cup white sugar
  • ½ cup packed brown sugar
  • 1 egg
  • ½ teaspoon vanilla extract
  • 1¼ cups all-purpose flour
  • ¾ teaspoon baking soda
  • ½ teaspoon salt
  • 2 cups semi-sweet chocolate chips
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  1. Preheat oven to 325 degrees F.
  2. Sift together flour, baking soda and salt.
  3. Cream butter, peanut butter and white and brown sugars. Mix in egg and ½ teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin.
  4. For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and the other ½ teaspoon of vanilla, mix well.
  5. Bake for 14 to 15 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller or backside of a tablespoon.
  6. Cool in pan for 5-10 minutes. Then carefully remove to wire racks. Using a measuring cup fill each well with the chocolate mixture.
Optional: top with a pecan or sprinkles for a different twist.

 Recipe source:  adapted from

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These are a few of my favorite things: cooking, baking, Broadway musicals, cruises, Disney World, Christmas, thunderstorms, 80's and country music, and my favorite pastime has ALWAYS been baseball. Go Yankees!

51 Responses to “Peanut Butter Fudge Puddles”

  1. December 19, 2013 at 5:47 AM #

    oooooh that chocolate center DOES look rich and awesome….mmmm

    • December 19, 2013 at 12:46 PM #

      It’s definitely both 😉

  2. December 19, 2013 at 8:34 AM #

    Is it bad that I want to make a life-sized cookie so I can jump in and swim in the fudge puddle? 😉

    • December 19, 2013 at 12:45 PM #

      HAHAHAH this made me laugh out loud!!!

  3. December 19, 2013 at 12:18 PM #

    The title grabbed me with name fudge! Oh mama..

    • December 19, 2013 at 12:46 PM #

      LOL fudge is a very grabbing word, for sure!

  4. December 19, 2013 at 3:01 PM #

    Oh my…that chocolate looks so good!! I love the combination 🙂 I’ll definitively be adding these to my cookie list. Thanks!

    • December 19, 2013 at 4:11 PM #

      Thanks, Cindy!

  5. December 19, 2013 at 3:54 PM #

    Oh, I like this idea! Fudge on its own is just so rich sometimes. I like that there’s a starchy base here.

  6. December 19, 2013 at 5:16 PM #

    I’ve never made this kind of cookie…and they sure do look sensational. I want to dive right into that center!

    • December 19, 2013 at 6:05 PM #

      haha thanks, girl!

  7. December 19, 2013 at 6:43 PM #

    What a delicious treat! You can never go wrong with peanut butter and chocolate.

    • December 19, 2013 at 7:31 PM #

      This is a true statement! 🙂

  8. December 19, 2013 at 10:00 PM #

    I wouldn’t mind picking a few of these up and tossing them right in my mouth! 🙂

    • December 19, 2013 at 11:21 PM #

      Haha Thanks, Pamela!

  9. December 19, 2013 at 10:36 PM #

    Yes, I’d have to say these are the perfect Christmas cookies…but really, the any time kind of cookie. LOVE pb…so these are being pinned!

    • December 19, 2013 at 11:20 PM #

      Thanks for the pin, Gloria!!

  10. December 20, 2013 at 1:08 AM #

    Ashley, these look like so much fun to make as well as eat! I just adore anything chocolate the PB! Perfect for Christmas cookie trays. Thanks for sharing, girl!

  11. December 20, 2013 at 12:00 PM #

    these sound yummy!

    • December 20, 2013 at 12:41 PM #

      Dina, thank you so much!

  12. December 20, 2013 at 5:44 PM #

    Chocolate and peanut butter? Sign me up, these loook lovely!

    • December 20, 2013 at 6:00 PM #

      Thanks, Consuelo!!

  13. December 21, 2013 at 11:44 AM #

    The recipe peanut butter fudge puddles calls for 1/2 teas vanilla then 1 teas vanilla but when putting it together you only use 1/2 teas in peanut butter mix . Then you use 1/2 teas in chocolate mixture . So there is a 1/2 tsp lefted . So is one of the steps wrong ?

    • December 21, 2013 at 12:05 PM #

      hi Jo! Half a teaspoon goes into the peanut butter mixture and 1/2 teaspoon into the chocolate mixture to equal 1 teaspoon total. Hope that helps!!

      • Claudine
        December 15, 2014 at 4:16 PM #

        The ingr. list has a typo, Ashley 🙂 Should be 1/2 tsp twice, not 1/2 + 1.

  14. Kim
    December 22, 2013 at 9:05 AM #

    What kind of butter? Salted or no salt. Thanks

    • December 22, 2013 at 2:17 PM #

      Unsalted! Sorry about that

  15. January 2, 2014 at 2:33 PM #

    How have I never heard of these?? They look amazing 🙂

    • January 2, 2014 at 8:09 PM #

      This was the first year I made them for Christmas – and it won’t be the last 😉

  16. January 10, 2014 at 11:19 AM #

    I’ve never heard of fudge puddles! Where have I been? I need these in my life. 🙂 They look deeeeelicious!

    • January 10, 2014 at 4:02 PM #

      You will love these, Tina!

  17. October 9, 2014 at 11:43 PM #

    Oh my yumminess! I’m obsessed with the pb/chocolate combo, so these are definitely calling my name! Pinned and can’t wait to try them!

  18. November 17, 2014 at 1:35 PM #

    These are looking so good!
    Do you use the sweetend condense milk in the filling? I think, you forgot them in the instructions…
    Greetings, Becky

    • November 18, 2014 at 1:47 PM #

      Hi, Becky! It is included in the instructions (#4). I just call it “milk” which is maybe why you overlooked it. Thank you!!

  19. Patty
    December 11, 2014 at 10:09 AM #

    Do you just heat the choc. chips and milk until it is melted? or let it cook for so long? would putting it in the microwave work for this step?

    • December 11, 2014 at 12:23 PM #

      Yes I heat it up in a double broiler until melted. You can use a microwave but just be careful not to scorch the chocolate or it will seize up!

  20. Pat
    May 22, 2015 at 4:07 PM #

    Could you press the raw dough in the small muffin tins to make the crust or is it a must to bake first and then press dough while warm? These do look soooo delicous!

    • May 22, 2015 at 10:38 PM #

      You can press the dough in first, it will just make the cups a little bit of a different shape (less rounded) but I have done them that way before when I was recipe testing. Hope that helps!!

  21. Sue
    December 17, 2015 at 5:58 PM #

    Ok I made these,or should I say I attempted to make these today. I baked the PB cookie balls and you know what? They come out as flat PB cookies!! Nothing like the picture posted! How are you supposed to make an indent and fill with chocolate when it’s a flat cookie?! Very disappointed with this recipe and many others when an important step or ingredients are left out. I’m willing to try again if I get the “trick” left out on how to bake the cookie as it appears in the picture. Obviously not one person who left a remark actually baked this prior to posting

    • December 17, 2015 at 6:46 PM #

      Sue, I’ve made this recipe a zillion times and it comes out perfectly ever time (I double and triple checked the ingredients/directions). Did you bake them in a mini muffin tin as the directions state to? There is no way they can even possible come out flat if you did that. There’s no room for the balls of dough to even spread like a cookie would.

  22. Sue
    December 17, 2015 at 6:51 PM #

    Yes Ashley I did use a mini muffin tin,it’s a 24 one and not 48 tho. Does that make a difference? Sorry if my comment was taken wrong,but I just get so frustrated when the recipe doesn’t come out as pictured,but I thank you for replying to my comment! BTW I’ve never made a comment on a recipe before,that just shows my level of frustration,sorry

    • December 17, 2015 at 7:20 PM #

      Sue, I completely understand! I have that happen sometimes too and it stinks!! Don’t worry about it. I just wish we could figure out the problem here, that’s all.

      • Sue
        December 17, 2015 at 7:48 PM #

        I have it all mixed now and triple checked all measurements,but I noticed in recipe you didn’t include the softened butter added to the “cream ” ingredients LOL

        • December 17, 2015 at 7:55 PM #

          Am I missing something? Step #3 says “cream butter, peanut butter, and sugars”

  23. Sue
    December 17, 2015 at 7:01 PM #

    Ashley I used a 24 cup tin,should I have used a 48 cup tin?

    • December 17, 2015 at 7:12 PM #

      Hi Sue – no, mine is also a 24 cup tin. I have no idea why this happened to yours! 🙁 You’re sure you used enough flour, right?


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