Peanut Butter Fudge Cups

These are basically a peanut butter cookie shaped into a small cup and filled with a quick fudge.  If you can bake the cups just right then they'll be nice and soft with a creamy filling.


  • Cup
    • 1/2 cup butter, softened
    • 1/2 cup creamy peanut butter
    • 1/2 cup sugar
    • 1/2 cup packed light brown sugar
    • 1 egg
    • 1/2 teaspoon vanilla extract
    • 1 1/4 cups all-purpose flour
    • 3/4 teaspoon baking soda
    • 1/2 teaspoon salt
  • Filling
    • 2 cups chocolate chips
    • 1 can sweetened condensed milk (14 oz)
    • 1 teaspoon vanilla extract
    • Chopped cashews


  1. Cream the butter, peanut butter, and sugars.  Add in the egg and vanilla.
  2. In separate bowl, mix flour, baking soda, and salt.  Gradually add to the butter mixture.  Chill for 1 hour.
  3. Grease mini-muffin pan(s).
  4. Roll dough into 1 inch balls.  Aim for 48 (I got 42 in the pictures).  Place one in each cup of muffin pan (do not flatten).
  5. Bake at 325°F for 14-16 minutes.  Use the handle of a wooden spoon to hollow out each one (be careful not to break the sides or bottom).  Cool completely.
  6. In small sauce pan, combine the chocolate chips, condensed milk, and vanilla and melt over low heat.  Stir to agitate.
  7. Pipe fudge filling into each shell.  Top with a few cashew pieces.  Let sit undisturbed at room temperature for a couple hours to set.