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Cookie Cups with Fudge Filling

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Warm, peanut buttery cookie dough pressed into tiny cups, filled with a rich chocolate mascarpone fudge, creating a delightful contrast of textures.

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. Cream the softened butter, brown sugar, and granulated sugar until light and creamy, about 2 to 3 minutes.
  2. Add the egg and mix until combined and smooth.
  3. Mix in the peanut butter and vanilla extract until uniform and smooth.
  4. Gradually add the flour, baking soda, and salt. Mix until just combined. Chill the dough for at least 60 minutes.
  5. Preheat the oven to 325°F and grease mini muffin pans.
  6. Form the dough into balls and press into each greased muffin cup to create a well.
  7. Bake the cookie cups for 14 to 15 minutes until edges are set and lightly golden.
  8. Remove from the oven and cool slightly, then press indents if needed.
  9. For the filling, melt the chocolate and oil until smooth.
  10. Fold in mascarpone cheese until the mixture is smooth.
  11. Spoon or pipe the filling into each cookie cup, topping with toffee bits or peanuts if desired.
  12. Chill briefly for a firmer filling.

Notes

Use well-chilled dough for clean shaping. Store finished cups in an airtight container in the refrigerator for up to 5 days.

Nutrition

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

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