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.

Course Dessert

Cuisine American

Keyword chocolate chip peanut butter cup cookies, cup cookies, mini peanut butter cup cookies, peanut butter cookie cups, peanut butter cup cookies recipe

Prep Time 20

Cook Time 16

Chill Time 1

Total Time 1 36

Servings cookies

Calories 278kcal

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).

Notes

After the fudge has cooled slightly, you can use a piece of waxed paper or a damp finger to smooth the tops of the fudge centers.

Nutrition