Fudge Puddles
Fudge Puddles are rich, chocolatey cookies with a soft center, perfect for peanut butter lovers and ideal for sharing at gatherings or as a sweet treat anytime.
Ingredients
Instructions
- Cream together the oleo or butter, creamy peanut butter, sugar, and light brown sugar.
- Add the egg and vanilla to the creamed mixture and mix well.
- Add the flour, soda, and salt to the mixture and mix thoroughly.
- Chill the dough for 1 hour.
- Shape the chilled dough into 40 balls, about 1 inch each.
- Place the balls in lightly greased tassie pans.
- Bake at 325°F for 14 to 16 minutes, or until lightly browned.
- Remove from oven and make wells in the center of each cookie by gently pressing with a melon baller.
- Cool for 5 minutes, then remove from pans and transfer to wire racks to cool completely.
Tips & Substitutions
For a richer flavor, consider using a combination of salted and unsalted butter. If you're out of peanut butter, almond butter works as a great substitute. To ensure even baking, rotate your baking sheets halfway through the baking time. Chilling the dough is crucial for achieving the perfect texture, so don't skip that step. For a fun twist, you can add chocolate chips or crushed nuts to the dough.
Serving Suggestions
These Fudge Puddles are delightful on their own or served alongside a scoop of vanilla ice cream for an indulgent treat. They pair beautifully with a glass of cold milk or a warm cup of coffee. For a delightful dessert spread, consider serving them with Wafer Cookies or Peanut Butter Paisley Brownies for a variety of flavors.
Storage & Reheating
Store leftover Fudge Puddles in an airtight container at room temperature for up to a week. If you prefer, you can freeze them for up to three months; just ensure they are well-wrapped to prevent freezer burn. To reheat, place them in a microwave for about 10-15 seconds until warm.
Nutrition & Diet Analysis (per serving)
Each serving of Fudge Puddles contains roughly 51 calories, with 1g protein, 9g carbohydrates, and 1g fat.
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I use a different type of nut butter?
Absolutely! While creamy peanut butter is the star of this recipe, you can easily swap it for almond butter or cashew butter for a unique twist. Just keep in mind that the flavor may change slightly, but it will still yield delicious cookies.
What should I do if my dough is too sticky?
If your dough is sticking to your hands or surfaces, you can sprinkle a bit of flour onto your hands and the work surface to make it easier to handle. Alternatively, chilling the dough for a bit longer can also help firm it up, making it easier to shape into balls.
Can I make these cookies gluten-free?
Yes, you can make Fudge Puddles gluten-free by substituting the all-purpose flour with a gluten-free flour blend. Just ensure the blend you use is suitable for baking to maintain the right texture. This way, everyone can enjoy these tasty cookies!
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).