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Peanut Butter Fudge Cookie Cups with Mascarpone Filling Recipe

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4.1 from 11 reviews

Peanut Butter Fudge Puddles are delightful mini cookie cups made from a creamy peanut butter cookie dough, baked into perfectly shaped nests and filled with a smooth and rich chocolate fudge mascarpone filling. Topped optionally with crunchy toffee bits or chopped peanuts, these treats combine buttery, nutty, and chocolaty flavors for an irresistible dessert.

  • Total Time: 1 hour 30 minutes
  • Yield: 24 mini cookie cups

Ingredients

Cookie Cups

  • 1/2 cup (8 Tbsp; 113g) unsalted butter, softened to room temperature
  • 1/2 cup (100g) packed light or dark brown sugar
  • 1/2 cup (100g) granulated sugar
  • 1 large egg, at room temperature
  • 2/3 cup (156g) creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • 1 and 1/4 cups (156g) all-purpose flour (spooned & leveled)
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt

Fudge Filling

  • 8 ounces (226g) semi-sweet chocolate, chopped
  • 1 teaspoon vegetable oil or coconut oil
  • 8 ounces (226g) mascarpone cheese, at room temperature
  • Optional: 1/2 cup (120g) Heath toffee bits or chopped peanuts, for topping

Instructions

  1. Make the cookie dough: Using a hand mixer or stand mixer fitted with paddle attachment, beat the softened butter, brown sugar, and granulated sugar on medium-high speed until light and creamy, about 3 minutes. Add the egg and beat until combined, scraping down sides and bottom as needed. Add peanut butter and vanilla extract, mixing until smooth.
  2. Add dry ingredients: On low speed, beat in flour, baking soda, and salt until incorporated. Increase speed to medium and beat until the dough is creamy and soft. Cover and chill in the refrigerator for at least 1 hour and up to 3 days.
  3. Prepare for baking: Preheat oven to 325°F (163°C). Grease 2 mini muffin pans or line with mini cupcake liners. Scoop and roll cookie dough into 1 tablespoon (20g) balls and place in prepared pans. Press your thumb into each dough ball to create an indent and push dough partway up sides of the pan.
  4. Bake cookie cups: Bake for 14–15 minutes or until edges are lightly browned. It’s normal for cookie cups to puff up. Remove from oven and let cool in pan 5–10 minutes. Press indent deeper with the back of a teaspoon while still warm, then carefully remove from pan and cool completely on a wire rack.
  5. Make fudge filling: Melt chopped chocolate and oil together using a double boiler or microwave (microwave in 20-second increments stirring in between). Let cool for 3 minutes, then gently fold in mascarpone cheese until combined and smooth.
  6. Assemble cookie cups: Spoon a heaping teaspoon of fudge filling into each cooled cookie cup. Sprinkle with toffee bits or chopped peanuts if desired.
  7. Storage: Store covered at room temperature for up to 1 day or refrigerate for up to 5 days. Cookie dough can be chilled up to 3 days or frozen up to 3 months; baked cookie cups also freeze well for up to 3 months.

Notes

  • You can make the cookie dough up to 3 days ahead and keep it refrigerated, or freeze for up to 3 months.
  • Baked cookie cups with or without filling freeze well for up to 3 months.
  • Use creamy peanut butter for best results; natural peanut butter may create crumblier cookies.
  • Almond butter or sunflower seed butter can be substituted but may affect texture and color.
  • Bittersweet chocolate can be used interchangeably with semi-sweet chocolate.
  • If mascarpone is unavailable, full-fat cream cheese can be substituted though flavor differs; chocolate ganache is another alternative.
  • These cookie cups can be baked in a standard muffin pan using 2 tablespoons of dough per cup, yielding about 20 cups; baking time may vary.
  • Author: Amelia
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
  • Category: Dessert
  • Method: Baking
  • Cuisine: American

Find it online: https://recipesvibe.com/peanut-butter-fudge-cookie-cups-with-mascarpone-filling-recipe/