Peanut Butter Fudge Puddles (Print Version)
# Ingredients:
01 -
1/2 cup granulated sugar.
02 -
1/2 cup brown sugar.
03 -
1 large egg, room temperature.
04 -
1/2 cup unsalted butter, softened.
05 -
1 teaspoon vanilla extract.
06 -
2/3 cup creamy peanut butter.
07 -
1/4 cups all-purpose flour and 1 cup more.
08 -
1/2 teaspoon baking soda.
09 -
1/2 teaspoon salt.
10 -
8 ounces of mascarpone cheese, softened.
11 -
A teaspoon of vegetable oil.
12 -
8 ounces of semi-sweet chocolate, chopped up.
13 -
1/2 cup of toffee or crushed peanuts for sprinkling.
# Instructions:
01 -
Combine the sugars and softened butter until smooth and fluffy. Add egg, stir in peanut butter, then mix in vanilla. Blend dry ingredients last.
02 -
Wrap dough and chill in the fridge for about an hour or more.
03 -
Start by setting oven temperature to 325°F. Lightly coat mini muffin pans.
04 -
Shape the dough into small balls, about 1 tablespoon each, pop them in the pan, and press the center down.
05 -
Bake for roughly 14-15 minutes or until the edges have that lightly golden look.
06 -
When warm, press the middles again to create cups. Let them rest in the pan for 5-10 minutes.
07 -
Blend melted chocolate with oil, then fold in the mascarpone until smooth.
08 -
Spoon the mascarpone and chocolate mixture into cooled cookie cups, and sprinkle peanuts or toffee bits on top if you'd like.
# Notes:
01 -
Bake at a gentle 325°F for best results.
02 -
Stick to processed peanut butter—it gives a better texture.
03 -
You can freeze these ahead of time too!