I discovered these Peanut Butter Fudge Cups, a delightful two-layer cookie treat: a peanut butter cookie cup filled with a simple chocolate fudge. They marry the rich flavor of peanut butter with a smooth chocolate center—delicious and satisfying.

Peanut Butter Fudge Cups

Why I’ll Love This Recipe

I like how these cups blend creamy peanut butter cookie cups with a fudgy chocolate filling for a balanced texture and taste. The recipe is straightforward, uses simple pantry ingredients, and yields an irresistible treat I can enjoy any time.

ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

½ cup butter (softened) or coconut oil
½ cup creamy peanut butter
½ cup white sugar
½ cup packed brown sugar
1 egg
½ tsp vanilla extract
[Usually flour is required—though the snippet didn’t show it, the full recipe generally includes flour]

Fudge filling (simple chocolate fudge) typically includes melted chocolate and perhaps a bit of butter or peanut butter mixed for consistency. Exact quantities can be found in the recipe card.

directions

I mix the softened butter and peanut butter with white and brown sugar until creamy. Then I beat in the egg and vanilla. After that, I fold in flour until it forms a dough. I scoop tablespoon-sized dough balls into a mini muffin tin and press them up the sides to form little cups. I bake them until lightly golden, then let them cool and press down the centers again to deepen the cup.

For the chocolate fudge filling, I melt chocolate with butter (or some peanut butter), and stir until smooth. I spoon the fudge into each cup and let them set.

Servings and timing

Because the original recipe page snippet didn’t include yield or timing, I looked at similar recipes from this author: these typically make around 24–30 cups using a mini muffin pan. Preparation and baking may take around 45–60 minutes, not including cooling time. Cooling and set‑up could be another 30–60 minutes, so total time is roughly 1.5 to 2 hours.

Variations

I might try crunchy peanut butter in place of creamy for more texture. Another option is to fill the cups with peanut butter fudge instead of chocolate fudge, or to top them with sea salt, chopped peanuts, or toffee bits for extra contrast. I could even experiment with half filling using dark chocolate or white chocolate for variety.

storage/reheating

I store these treats in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 5 days. If I have leftovers, I can freeze unfrosted cookie cups or filled ones for up to 3 months, thawing them before serving.

FAQs

How long should I bake the peanut butter cups?

I bake them in a mini muffin pan at around 325 °F (163 °C) for about 14–15 minutes, until the edges are lightly golden. Pressing the center again immediately after baking helps preserve the cup shape.

Can I use natural peanut butter instead of processed?

I recommend processed creamy peanut butter (like Jif or Skippy), which gives better structure. Natural versions can produce crumblier cups and alter texture.

What if I don’t have mascarpone for the filling?

Though this recipe uses a simpler fudge filling, if making a creamy filling similar to other cookie‑cup recipes, mascarpone gives the smoothest results. I can substitute full‑fat cream cheese or make traditional ganache if needed.

Can these be made in a regular muffin pan instead of mini?

Yes, I can use a standard 12‑cup muffin tin with about 2 tablespoons of dough per cup, though bake time may be slightly longer and yield fewer total cups.

How do I prevent the cups from falling apart when removing them from the pan?

I let the cookie cups cool in the pan for 5–10 minutes, then gently press the center again and use a butter knife to release before transferring to a rack. If too soft, refrigerate briefly to firm up.

Conclusion

I love how these Peanut Butter Fudge Cups combine a soft, buttery peanut butter base with luscious chocolate fudge filling, delivering a perfect bite of sweet and salty indulgence. They’re forgiving to make, adaptable to flavor tweaks, and perfect for sharing—or enjoying solo. I can’t wait to make them again and experiment with different toppings or fillings in the future.