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I stumbled upon these Peanut Butter Fudge Puddles when hunting for a unique treat to bring to a holiday cookie swap. Each tender peanut butter cup filled with velvety chocolate-mascarpone creates sheer delight in every mouthful. Now my pals beg me to bring these little gems to all our get-togethers.
Why These Stand Out
These goodies pack everything we crave about chocolate and peanut butter but with a fancy touch. The mascarponne brings an amazing smoothness to the center while the cookie shells give you that satisfying soft bite. My friends who struggle in the kitchen can nail this recipe too. It's really that simple.
Your Ingredient List
- Sugars: Both types work together for just the right sweetness and feel.
- Peanut Butter: Stick with smooth for best results.
- Vanilla: Makes all other flavors pop.
- Egg: Binds everything perfectly.
- Butter: Creates that melt-in-your-mouth texture.
- Salt: Lifts all those tasty elements.
- Flour: Gives the ideal base structure.
- Baking Soda: Provides just enough lift for perfect cups.
- Mascarpone: My trick for the silkiest filling you'll ever taste.
- Vegetable Oil: Ensures our filling stays glossy and lush.
- Semi-Sweet Chocolate: Delivers that perfect indulgent center.
The Creation Process
- Mix Your Base
- Beat butter, sugars, and peanut butter till fluffy. Mix in egg and vanilla for a richer blend.
- Form and Rest
- Roll into tiny balls and let the dough cool down for better baking results.
- Bake Your Shells
- Push dough into mini muffin pans and cook at 350°F until golden. Push centers down right after they come out to make cups.
Adding The Center
- Soften Your Chocolate
- Mix chocolate and vegetable oil in the microwave or over steam until completely melted.
- Blend In Mascarpone
- Gently mix in mascarpone for a dreamy, smooth filling.
- Complete Your Treats
- Carefully pour filling into cooled cookie shells. Try adding crushed toffee or chopped nuts on top for more fun.
Insider Tricks
- Don't skip cooling the dough or your cups won't hold their shape.
- Make the indents right when they come out of the oven while they're still soft.
- You can use cream cheese if you can't find mascarpone, but the taste will be a bit different.
Storage Smarts
Keep them in a sealed container at room temp for three days max or pop them in the fridge for up to a week. You can freeze the raw dough balls too. Just bake them frozen and add a couple minutes to your cooking time.
Tasty Twists
Throw in some broken pretzels for a savory crunch or finish with flaky sea salt for an upscale touch. Try white chocolate filling for a pretty winter look that changes up these adaptable sweets.
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Frequently Asked Questions
- → Can I use regular muffin trays?
Absolutely, just put 2 tablespoons of dough per slot. This should give you around 20 bigger cookie cups.
- → Is there a good mascarpone replacement?
If you don’t have mascarpone, try cream cheese or chocolate ganache. Keep in mind, cream cheese adds its own unique flavor.
- → Will natural peanut butter work?
Brands like Jif work best, but natural peanut butter can work too. Just stir it well and bring it to room temp first—it might make the cookies a bit crumbly.
- → Can I freeze the dough or baked cups?
You sure can! Dough stays good in the freezer for 3 months, and baked cups with or without filling last just as long when frozen.
- → Why bake at 325°F instead of 350°F?
The lower heat gives a more even bake. It keeps the edges from getting too brown and ensures the cups stay soft and tender.
Conclusion
Start with peanut butter cookies made in a muffin tray, fill them with luscious chocolate mascarpone, and enjoy a melt-in-your-mouth sweet treat.