Description
Indulgent peanut butter fudge cups deliver rich chocolate and creamy peanut butter in one irresistible bite. Sweet and salty flavors meld perfectly, promising pure dessert bliss that will make you crave another delectable treat.
Ingredients
Scale
Main Ingredients:
- 1/2 cup (113g) unsalted butter, softened
- 2/3 cup (156g) creamy peanut butter
- 1 large egg, at room temperature
- 8 oz (226g) semi-sweet chocolate, chopped
- 8 oz (226g) mascarpone cheese, at room temperature
Cookie Base Ingredients:
- 1/2 cup (100g) packed light or dark brown sugar
- 1/2 cup (100g) granulated sugar
- 1 1/4 cups (156g) all-purpose flour
- 1/2 teaspoon baking soda
- 1/2 teaspoon salt
- 1 teaspoon pure vanilla extract
Garnish Ingredients:
- 1 teaspoon vegetable oil or coconut oil
- 1/2 cup (120g) Heath toffee bits or chopped peanuts (optional)
Instructions
- Whip softened butter with brown and granulated sugars until achieving a fluffy, pale consistency, incorporating the egg thoroughly while periodically scraping the mixing bowl.
- Introduce peanut butter and vanilla extract, blending until the mixture becomes uniform and silky.
- Gradually incorporate flour, baking soda, and salt, mixing at progressively faster speeds until a cohesive dough forms. Refrigerate the dough for a minimum of one hour to enhance flavor development and texture.
- Heat the oven to 325°F. Prepare mini muffin pans with non-stick spray or cupcake liners.
- Form small dough balls, approximately one tablespoon in size. Gently create a central depression using your thumb, carefully pushing the dough upward along the pan’s sides to construct cup-like shapes.
- Bake until edges exhibit a delicate golden-brown hue, approximately 14-15 minutes. After removing from the oven, allow brief cooling. Reinforce the center indent using a rounded teaspoon, ensuring a well-defined cavity. Permit complete cooling.
- Create the fudge filling by melting chocolate with oil, utilizing either a double boiler or microwave method. Stir continuously until achieving a smooth consistency. Allow slight cooling before gently incorporating mascarpone cheese, mixing until perfectly integrated.
- Generously fill each cooled cookie cup with the chocolate mixture. Optional: Garnish with toffee bits or chopped peanuts for added texture and visual appeal.
- Preserve the treats at ambient temperature for 24 hours or refrigerate for up to five days, maintaining optimal flavor and texture.
Notes
- Chill the dough thoroughly to prevent spreading and maintain the cup shape during baking, ensuring perfect mini cookie shells.
- Use room temperature ingredients like butter and egg for smoother, more consistent cookie dough that blends effortlessly.
- Press the center of cookie dough gently but firmly to create a deep well for the fudge filling, preventing overflow and maintaining a clean presentation.
- Melt chocolate slowly and carefully to avoid burning, which can make the fudge grainy and affect the overall texture of the filling.
- Replace mascarpone with cream cheese for a tangy alternative if mascarpone is unavailable, maintaining similar creamy consistency.
- Opt for natural peanut butter with no added sugar for a less sweet, more nutty flavor profile in the cookie base.
- Experiment with different chocolate types like dark, milk, or white chocolate to customize the fudge filling’s richness and taste.
- Sprinkle sea salt on top for a sophisticated sweet-salty contrast that elevates the dessert’s complexity.
- Prep Time: 1 hour 45 minutes
- Cook Time: 14 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 12
- Calories: 246
- Sugar: 18g
- Sodium: 140mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 1g
- Protein: 4g
- Cholesterol: 24mg