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Cookie Cups with Fudge Filling

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Cozy, bite-sized peanut butter cookie cups filled with rich chocolate mascarpone fudge, perfect for holiday trays or anytime cravings.

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 with both sugars until light and creamy.
  2. Add the egg and mix until fully combined and smooth.
  3. Mix in the creamy peanut butter and vanilla extract until the dough is even.
  4. Gradually add the all-purpose flour, baking soda, and salt, mixing just until incorporated. Cover and chill in the refrigerator for 60 minutes.
  5. Preheat your oven to 325°F (163°C) and grease mini muffin pans.
  6. Roll the chilled dough into small balls and press them into the prepared muffin pan to form cups.
  7. Bake for 14 to 15 minutes until edges are lightly golden.
  8. Remove from the oven and let cool slightly, pressing the centers if they puffed up.
  9. Melt the chocolate with the oil until smooth, then fold in the mascarpone until silky.
  10. Spoon or pipe the fudge filling into each cookie cup and top with toffee bits or peanuts if using.

Notes

Chill the dough for the full hour for even baking. Store filled cups in the fridge for up to 4 days.

Nutrition

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

Find it online: https://saveurmagique.com/cookie-cups-with-fudge-filling-2/