Print

Cookie Cups with Fudge Filling

Print Recipe

Tender peanut butter cookie cups filled with a silky chocolate-mascarpone fudge center, perfect for sharing or special occasions.

Ingredients

Scale
  • 1/2 cup unsalted butter, softened
  • 1/2 cup packed light or dark brown sugar
  • 1/2 cup granulated sugar
  • 1 large egg
  • 2/3 cup creamy peanut butter
  • 1 teaspoon pure vanilla extract
  • 1 and 1/4 cups all-purpose flour
  • 1/2 teaspoon baking soda
  • 1/2 teaspoon salt
  • 8 ounces semi-sweet chocolate, chopped
  • 1 teaspoon vegetable oil or coconut oil
  • 8 ounces mascarpone cheese
  • 1/2 cup Heath toffee bits or chopped peanuts (optional)

Instructions

  1. Beat the softened butter, brown sugar, and granulated sugar until creamy, about 2 to 3 minutes.
  2. Add the egg and mix until combined. Scrape the bowl to ensure even mixing.
  3. Incorporate the peanut butter and vanilla extract. Beat until smooth, about 1 minute.
  4. Gradually add the all-purpose flour, baking soda, and salt. Mix until the dough is uniform. Chill for at least 60 minutes.
  5. Preheat the oven to 325°F (163°C). Grease mini muffin pans.
  6. Scoop the chilled dough into balls in the muffin pan. Press an indent in the center of each ball.
  7. Bake for 14 to 15 minutes until golden. Rotate halfway through baking.
  8. Cool briefly in the pan, then press the centers again to deepen if necessary. Cool completely on a wire rack.
  9. Melt the chocolate and oil together until smooth. Fold in mascarpone until silky and uniform.
  10. Fill each cookie cup with the fudge mixture. Top with optional toffee bits or peanuts. Store at room temperature or refrigerate.

Notes

Chill the dough well for best results. Store in an airtight container for freshness.

Nutrition

Keywords: cookie cups, peanut butter, fudge filling, dessert, party treats

Find it online: https://swifttasty.com/cookie-cups-with-fudge-filling/