White Chocolate Fudge Puddles might become your new favorite cookie. Who could resist such a poppable, delicious treat?
Have you had Fudge Puddles?? I now know that Fudge Puddles are a classic cookie to many people, but I only learned of their existence about a year ago, believe it or not.
In all my years of baking, I’ve never seen or heard of Fudge Puddles. Are you familiar with them? Are they a ‘must-make’ cookie in your family?
A friend of mine from high school (who, incidentally, was my boyfriend for part of junior year, and we went to prom together!) sent me a message on Instagram with a picture of what looked like peanut butter cookie cups with chocolate in the center.
Naturally, my jaw dropped. I was like: what the heck are those beautiful gems of amazingness? I wrote something along those lines anyway!
He wrote back to tell me that they were Fudge Puddles, and that his family makes them every Christmas. This is what my life has been missing.
I SO needed to know about these, and I’m so grateful he informed me. Of course, I had to do what I do with every recipe that involves chocolate and peanut butter, and I had to substitute milk or semi-sweet chocolate with white chocolate.
I’m sure you saw this coming. It’s no secret that I love peanut butter with white chocolate more than regular chocolate.
I’ve got tons of recipes that pair those two together, like these White Chocolate Buckeyes, for example, and this White Chocolate Peanut Butter Cup Fudge.
These White Chocolate Fudge Puddles are fantastic too. These feature a soft, chewy, peanut butter cookie cup, that’s super buttery, peanut buttery, and very soft and moist!
The filing is basically a quick fudge. Combine sweetened condensed milk and white chocolate chips, microwave til smooth, and it makes a super fast and simple fudge!
Pipe it into the center of the cookie cups for a smooth, velvety, white chocolate fudgy center. These are awesome and put a little different spin on classic Fudge Puddles!
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White Chocolate Fudge Puddles Recipe
Ingredients
- 1/2 cup Butter softened
- 1/2 cup Creamy Peanut Butter
- 1/2 cup Granulated Sugar
- 1/2 cup Brown Sugar packed
- 1 Egg
- 1 teaspoon Pure Vanilla Extract
- 1 1/4 cups All-Purpose Flour
- 3/4 teaspoon Baking Soda
- 1/2 teaspoon Salt
- 2 cups White Chocolate Chips
- 14 ounce can Sweetened Condensed Milk
Instructions
- Preheat the oven to 325°F.
- In a large mixing bowl, beat the butter, peanut butter, and sugars until creamy.
- Beat in egg and vanilla.
- In a small bowl, whisk together flour, baking soda, and salt.
- Add flour mixture to the mixing bowl and beat until combined.
- Chill dough for at least 1 hour.
- Scoop dough by small teaspoonfuls into lightly greased mini muffin tins.
- Bake for 12-15 minutes, or until edges are golden brown.
- Remove from oven, and immediately press the end of a wooden spoon into the center of each cookie to make a well or indentation – do not press all the way to the bottom.
- Cool in pan for 5 minutes before removing to wire racks to cool completely.
- In a small microwave-safe bowl, combine white chocolate chips and sweetened condensed milk.
- Heat in the microwave for 30 seconds.
- Stir, and heat an additional 10-15 seconds, or until smooth.
- Spoon or pipe mixture into the center of each cookie cup.
- Allow to set, about 10-15 minutes.