Monday , 18 December 2017

Peanut Butter Fudge Cups

Peanut Butter Fudge Cups

Peanut Butter Fudge Cups

Ingredients

  • Cookie:
  • 1/2 cup butter, softened {or coconut oil}
  • 1/2 cup creamy peanut butter
  • 1/2 cup white sugar
  • 1/2 cup packed 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
  • Fudge Filling:
  • 1 cup milk chocolate chips
  • 1 cup semi-sweet chocolate chips
  • 1 (14 ounce) can sweetened condensed milk
  • 1 teaspoon vanilla extract
  • Preheat oven to 325 degrees F (165 degrees C). Spray a mini muffin pan liberally with cooking spray.
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Submitted by:butterwithasideofbread

9 comments

  1. How long do you cook them for? How many does this make?

  2. could u send me the whole recipe please

  3. Would love the rest of this recipe as well, they look and sound delicious!

  4. Would love to have the whole recipe!!

  5. Use common sense. Cook until done approx 8-10min when done fill and refrigerate. As for how many does it make…until you run out of dough then you know. Approx 24

  6. just finished a batch of these, cooked in convection oven for 12 minutes, made 36. Only additional step I used was rolling the peanut butter dough balls in a organic granular sugar prior to baking. After cooled filled with chocolate, refrigerated. I look the texture of the finished cookies.

  7. I made these and they do burn easily if not watched in the oven; at the suggested 8-10 min cook time… Also, the melted filling can’t be too hot when you fill, just mixed at a low temperature is good, let your chocolate mixture cool a bit before you fill each cup. for the drizzle that makes it look so good was just a lil bit of warmed creamy peanut butter and i drizzled it over the tops of them. The are alittle dry and a full bite too eat….(3 out of 5 stars ) is my rating they are semi kid friendly to make (my son is 10) Enjoy.

  8. She seemed very rude these do look good but I little more info in the recipe would have been nice.

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