These are absolutely the best cookies I have ever had. There’s just no two ways about it. They’ve made me famous with friends and family. Okay, not famous, but….umm….popular?? People see me coming with fudge puddles and they can’t help but smile uncontrollably. These cookies are contagious happiness! Make some and deliver to everyone you know! Yesterday, my fabulous aunt had surgery and on Wednesday my wonderful uncle will, too. Talk about an icky week! So, because I had no way of making the surgery situation better….I did the next best thing. Yep…fudge puddles. I made a post-op drop-off of fudge puddles and rumor has it, they got plenty of love on the way home from the hospital!
How could anyone resist these?
I found the original recipe at allrecipes.com, but made a few minor changes to make the recipe a little more to my taste. Here’s my version:
Abbie’s Fudge Puddles
1 cup softened butter
1 cup creamy peanut butter
1 cup white sugar
1 cup dark brown sugar*
2 eggs
1 1/2 tsp vanilla**
2 1/2 cups flour
1 1/2 tsp baking soda
1 tsp saltPreheat to 325.
Mix butter, peanut butter, and sugars until creamy. Mix in eggs and vanilla. In a separate, smaller bowl, mix your flour, baking soda and salt. And to peanut butter mixture. Once you’ve got your dough mixed well, roll into 1 inch balls and place in greased mini-muffin pans. Bake for 14-16 minutes or until golden brown.
Immediately press center of cookies with melon baller ( I use a round teaspoon) and then let cookies cool for 5 minutes before removing from pan. Any less time and they’ll be too soft to transfer in one piece and any longer, they might get too hard and stick/break.
For fabulous fudge filling:
1 bag semi-sweet chocolate chips***
1 can sweetened condensed milk
1 1/2 tsp vanilla.You can use a double boiler to melt this, but I just put them in a Pyrex bowl and microwave them for 1 minute. Stir, then microwave in 20 second increments until nice and smooth. Spoon into cookies and allow a few minutes to set.
*I love using dark brown sugar for a richer taste.
** I keep the huge bottles of clear Mexican vanilla on hand. I prefer the clear, because with the Mexican clear, you still get the amazing flavor, but it doesn’t affect the color of my icing when I decorate cakes.
*** I prefer semi-sweet to the sweeter milk chocolate, but do whatever appeals to you.
Print This Post
Sigh… there goes my diet….
mmmmmmm….
ummm YUM! I was thinking no I don’t want to bake and darnit woman you’ve got me wanting to bake.
Oh dear god. I should hate you, you know that, right???? Guess what I’m makin’ as soon as I have an extra bit of time?!?! No one lives up to you in my house….the family lurves you.
I don’t know what I’m making for dinner tonight… fudge puddles?
YUM-O Those look delicious! Thanks for the recipe. I’m definately going to make those!
As soon as Jaylin wakes up I am heading to my moms to borrow her mini muffin trays!! Yum!!
Mmmmmmm I love fudge puddles my mom makes fudge puddles around Christmas and since I’m married with children now, I thought I’d try it myself…what a turn out thanks alot! I found your recipe through google…is’nt google thee best?
Yummy!
I am going to have to make these this weekend! 🙂
I had my husband make these this weekend after I stumbled upon the recipe. They were yummy!
What size bag of chocolate chips do you use? I have the giant, Costco-sized bag so I’m trying to figure out how many cups I need. 😉
Two cups. Let me know how you like them. 🙂
OMG, SOOOOOO GOOD!! Posted on my cooking blog here:
https://cook-a-book.blogspot.com/2010/02/fudge-puddles.html
I like your blog theme. What template did you use ?
I want to start my first site, what cms do you use and recommend for me ?
What template do you use in your website
Is it alright if I make all the shells first, then fill them after?
I love to bake and made these. They were awesome. Now I want to make different flavors. Dark Chocolate & Raspberry filling but don’t want to do the peanut butter shell. Maybe also German Chocolate filling with some coconut & pecans crushed on top. I have a recipe for German Chocolate Cheesecake and the crust is made with choc. cookies, pecans & coconut so I think that would work for these shells and just melt the german chocolate for the filling. Has anyone tried different variations of these wonderful desserts? I would love to hear from you if so.