These decadent peanut butter cookie cups are filled with a creamy fudge. They’re are great for any occasion and perfect for Christmas cookie exchanges.

The beloved peanut butter cookie. It’s a classic that’s stood the test of time, evoking childhood memories of snack times and warm kitchens.

But what if I told you that there’s a delightful twist on this old favorite waiting for you? I’m excited to share today’s recipe: peanut butter cookie cups!

IImagine the tender, crumbly texture of a peanut butter cookie, but molded into a tiny cup form. The middle? Oh, that’s where the magic happens.

Filled with anything your heart desires – be it chocolate, jam, caramel, or perhaps even more peanut butter (because let’s face it, can you really have too much?).

With peanut butter cookie cups, you’re free to get as creative as you want with the fillings. Planning a party? Fill these little cups with chocolate fudge. That’s what we’re doing today.

Got kiddos who adore jelly? Pop in a dollop of their favorite jam. The possibilities are as endless as they are delicious!

Another great thing? They’re incredibly fun and easy to make. The process of crafting these mini cookie masterpieces is both simple and satisfying.

But don’t just take my word for it.

Ready to get baking? Grab your apron, and let’s turn the classic peanut butter cookie into a culinary adventure! Here’s what you’re going to need.

Ingredients

1 1/4 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, room temperature
1/2 cup creamy peanut butter
1/2 cup sugar
1/2 cup brown sugar
1 egg, room temperature
1 teaspoon vanilla extract

For the Fudge Centers

1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
1 (14 ounce) can sweetened condensed milk
1 teaspoon vanilla extract

Store these peanut butter cup cookies in an airtight container at room temperature for up to four days. You can also freeze them for up to a few months.

These would be delicious at a bake sale! Get the printable recipe for these cookie cups below:

Peanut Butter Cookie Cups

Learn how to make these peanut butter cookies with fudge in the middle! These are perfect for a Christmas cookie exchange.

No ratings yet

Save Print Pin Rate

Prep Time: 20

Cook Time: 16

Chill Time: 1

Total Time: 1 36

Servings: cookies

Equipment

Mixer
Mixing bowl(s)
Mini cupcake pan

Ingredients

For the Cookies

1 1/4 cup all-purpose flour
3/4 teaspoon baking soda
1/2 teaspoon salt
1/2 cup unsalted butter room temperature
1/2 cup creamy peanut butter
1/2 cup granulated sugar
1 cup brown sugar
1 egg(s) room temperature
1 teaspoon pure vanilla extract

For the Fudge

1 cup milk chocolate chips
1 cup semi-sweet chocolate chips
14 ounces sweetened condensed milk
1 teaspoon pure vanilla extract

Instructions

Make the Cookies

In a small bowl, whisk together the flour, baking soda, and salt.
In a mixing bowl, beat the butter, peanut butter, sugar, and brown sugar until fluffy, scraping down the sides as needed, for about 5-7 minutes.
Add the egg and vanilla to the mixture and beat until just combined.
Add the flour mixture to the creamed sugars and beat until just mixed, scraping down the sides as needed.
Cover the cookie dough and refrigerate for 1 hour.
When ready to bake: Preheat the oven to 325 F. Prepare a mini-muffin baking sheet with nonstick cooking spray.
Using a small cookie scoop, portion the cookie dough and place in the prepared mini-muffin pan.
Bake the cookies for 14 minutes and then move to rest on a wire rack. The middles of the cookies will fall slightly.

Add the Fudge

In a large microwave-safe bowl, place the milk chocolate chips, the semi-sweet chocolate chips, and the condensed milk. Heat for 1 minute on high and stir vigorously to allow the chocolate to continue melting from the residual heat. Repeat in 30 second increments if needed, taking care to not overheat the chocolate. When the chocolate is melted and smooth, stir in the vanilla.
Transfer the fudge filling into a piping bag with the corner snipped or use two spoons to place a small dollop of fudge into the well of each cookie.
Using a spoon, lift the cookie cups from the mini-muffin pan and allow to cool completely (and the fudge to set).