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I stumbled upon these Peanut Butter Fudge Puddles while hunting for a knockout treat to bring to a holiday cookie swap. When you combine soft peanut butter cups with velvety chocolate-mascarpone filling, you get something truly magical in each taste. Now my pals beg me to bring these little gems to every get-together.
Why These Stand Out
These goodies pack everything we crave about chocolate and peanut butter but with a fancy twist. The mascarpone brings an amazing smoothness to the filling while the cookie bases give you that satisfying gentle crunch. My friends who struggle in the kitchen can nail this recipe easily. It's super straightforward.
Your Ingredients List
- Salt: Pulls out all those tasty flavors.
- Baking Soda: Adds just enough lift for perfect cups.
- Flour: Makes the right base structure.
- Vanilla: Boosts all the flavors together.
- Egg: Binds everything nicely.
- Peanut Butter: Smooth type works better here.
- Sugars: We need both kinds for just the right sweetness and feel.
- Butter: Gives our cups that yummy soft texture.
- Mascarpone: My trick for the smoothest filling you'll ever taste.
- Vegetable Oil: Helps our filling stay velvety.
- Semi-Sweet Chocolate: Makes that perfect rich middle.
Step-By-Step Creation
- Mix Your Base
- Beat butter, sugars, and peanut butter till fluffy. Throw in egg and vanilla for an even smoother mix.
- Chill and Form
- Roll into little balls and cool the dough so it bakes properly.
- Bake Your Shells
- Push dough into mini muffin pans and cook at 350°F until golden. Push centers down right after baking to make cups.
Creating The Centers
- Get Chocolate Ready
- Melt chocolate with vegetable oil using your microwave or a pot over water until it's completely smooth.
- Mix In Mascarpone
- Gently stir in mascarpone for a dreamy, smooth filling.
- Top Off Cups
- Pour filling into cooled cookie shells. Add extras like toffee chunks or crushed nuts for more crunch.
Smart Tricks
- Don't skip cooling the dough or your cups won't hold their shape while baking.
- Make sure to push down the middles right when they come out of the oven while they're still soft.
- No mascarpone around? You can try cream cheese instead, but it'll taste a bit different.
Storage Smarts
Keep them in a sealed container at room temp for up to three days or pop them in the fridge for a week max. You can freeze the dough balls too. Just bake them frozen and add a few more minutes to your cooking time.
Fun Twists
Try adding smashed pretzels for some salty bite or a tiny pinch of sea salt to make them fancy. For holiday parties, swap in white chocolate filling to give these flexible treats a festive look.
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Frequently Asked Questions
- → Can I use full-size muffin pans?
Absolutely! Measure roughly 2 tablespoons of dough per cup in a regular-sized muffin tray. You’ll make about 20 bigger treats.
- → Anything I can swap for mascarpone?
Mascarpone works best, but cream cheese or ganache are decent swaps. Just remember, cream cheese adds a tangier twist.
- → Is natural peanut butter okay here?
Processed brands like Jif are ideal, as they keep the cookies firm. Natural peanut butter is possible but makes them crumble more easily unless mixed really well.
- → How far ahead can I make these?
Prepare the dough up to 3 days in advance or freeze it for a couple of months. Baked cups store just as well, either plain or with filling.
- → Why isn’t baking done at a higher heat?
325°F stops the edges browning too fast while ensuring the cups bake consistently and stay soft.
Conclusion
Bake peanut butter cups in mini tins, then load them up with mascarpone chocolate filling for a rich, bite-sized treat.