Chocolate Chip and Peanut Butter Fudge Cups

Posted on June 10, 2015 in


Everyone loves chocolate. Everyone loves peanut butter….…and everyone loves cookies.

These cookie cups are the perfect treat for any special occasion and just like cookies, travel very well. So I’m thinking they would be a most excellent goodie for parties and picnics.


With that little Lightbulb Moment,  Chocolate Chip Cookie & Peanut Butter Fudge Cups were born. 


These little babies are great served with a mid morning cuppa or any time of day that you’re having a chocolate/cookie/peanut butter craving, really…


To make these Chocolate Chip and Peanut Butter Fudge Cups you will first prepare a basic chocolate chip cookie dough. To bake them into the perfect cup shape a muffin or cupcake pan is used. A portion of cookie dough is placed into each muffin cup, then baked. It doesn’t get much easier than that. You then pour your homemade peanut butter fudge on top once cooled, followed by melted chocolate and topped with chopped nuts. 



Chocolate Chip and Peanut Butter Cups
Serves 12
These chocolate peanut butter cookie treats are a crowd pleaser. Cookie dough, peanut butter fudge topped with milk chocolate and sprinkled with nuts.
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Prep Time
5 min
Cook Time
30 min
Total Time
35 min
Prep Time
5 min
Cook Time
30 min
Total Time
35 min
475 calories
53 g
49 g
27 g
8 g
12 g
103 g
270 g
40 g
0 g
13 g
Nutrition Facts
Serving Size
Amount Per Serving
Calories 475
Calories from Fat 237
% Daily Value *
Total Fat 27g
Saturated Fat 12g
Trans Fat 0g
Polyunsaturated Fat 4g
Monounsaturated Fat 9g
Cholesterol 49mg
Sodium 270mg
Total Carbohydrates 53g
Dietary Fiber 3g
Sugars 40g
Protein 8g
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
  1. Chocolate chip cookie
  2. 75g salted butter
  3. 40g light brown muscovado sugar
  4. 40granulated sugar
  5. 1tsp vanilla extract
  6. 1 egg
  7. 110g plain flour
  8. 1/4 tsp bicarbonate soda
  9. 1/4 tsp salt
  10. 100g milk chocolate chips
  11. Peanut Butter Fudge
  12. 80g butter
  13. 100g brown sugar, packed
  14. Pinch salt
  15. 80ml milk
  16. 125g peanut butter
  17. 190g icing sugar
  18. Chocolate topping
  19. 150g milk chocolate
  20. 100g chopped peanuts
  1. Preheat the oven to 190C. Line a muffin tray with cupcake cases.
  2. Put the butter and sugars into a bowl and beat until creamy. Beat in the vanilla extract and egg. Sieve the
  3. flour, bicarbonate of soda and salt over the mixture and mix in with a wooden spoon. Add the chocolate
  4. chips and stir well.
  5. Take a tablespoon of cookie dough mixture and press down into each cupcake case. Then place the tray
  6. into the oven for 15minutes until the dough in slightly brown on top. Remove the tray from the oven and allow the dough to cool while you begin to make the fudge layer.
  7. Place icing sugar into a large bowl and set aside. Melt butter in a medium saucepan over medium heat. Stir in brown sugar, salt and milk. Bring to a boil and boil for 3 minutes, whisking occasionally. Remove from heat. Stir in the peanut butter. Quickly pour over icing sugar. Mix and beat with a wooden spoon until combined until there are no icing sugar streaks visible. Spoon out about a heaped tablespoon of the mixture and press over the top of the cooled cookie dough, so that it reaches the edges of the cupcake case. Set aside.
  8. For the chocolate top, melt the chocolate until there are no lumps. Spoon 1 tbsp over the top of each cookie fudge cup and sprinkle with the chopped nuts and chocolate. Place in the fridge to set for a couple hours. Once set, remove the paper cupcake cases and serve. Keep chilled.
Forever Baking . . .

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