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Fudge Puddles


"Fudge filled deliciousness!"
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servings 273 cals
Original recipe yields 24 servings (4 dozen)


  • Calories:
  • 273 kcal
  • 14%
  • Fat:
  • 14.7 g
  • 23%
  • Carbs:
  • 33.2g
  • 11%
  • Protein:
  • 4.9 g
  • 10%
  • Cholesterol:
  • 25 mg
  • 8%
  • Sodium:
  • 165 mg
  • 7%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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{{model.addEditText}} Print
  1. Preheat oven to 325 degrees F (165 degrees C).
  2. Sift together flour, baking soda and salt.
  3. Cream butter, peanut butter and white and brown sugars. Mix in egg and 1/2 teaspoon vanilla. Stir the flour mixture into creamed mixture. Shape the dough into 48 balls, 1 inch each. Place each ball in one compartment of a mini muffin tin.
  4. For filling, put chocolate chips in a double boiler over simmering water. Stir in milk and vanilla, mix well.
  5. Bake for 14 to 16 minutes or until lightly browned. Remove from oven and immediately make wells in the center of each using a melon baller. Cool in pan for 5 minutes. Then carefully remove to wire racks. Using a measuring cup fill each shell with the chocolate mixture. Top with a pecan half.


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

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Read all reviews 411
  1. 512 Ratings

Most helpful positive review

These were so easy to make and so, so yummy! I used a crunchy peanut butter for a more pronounced peanut taste... To prepare the chocolate filing, use a glass measuring cup and melt the ingred...

Most helpful critical review

Very cute, but not the best TASTING cookie I've ever made.

Most helpful
Most positive
Least positive

These were so easy to make and so, so yummy! I used a crunchy peanut butter for a more pronounced peanut taste... To prepare the chocolate filing, use a glass measuring cup and melt the ingred...

These were excellent! I made the recipe exactly as indicated, except I DOUBLED the cookie dough/muffin part (I used the exact amount of chocolate filling ingredients per the recipe, though). Tha...

Excellent!! I made the recipe as written. I used the pestle (from my mortar & pestle) to make the well in the center. It was well worth the time it took. I didn't have to double the dough bu...

Yum! I used a small cookie scoop instead of making balls and filled the mini-muffin tin. This was done in a snap. I ended up with 36, I didn't double the recipe. I also used the scoop to fill...

These look sooo fancy! You can't go wrong with PB and Chocolate. While I did not have difficulty removing my cookie base from the muffin tin, it does take a little bit of time to remove 24 to 48...

Looks so fancy with such little effort! The taste is very good too. The fudge center is awesome! This cookie intrigued me for a Christmas type of offering, but my kids liked it enough to have...

Superb concept. As many others have noted, you must have patience and not try to take them out of the tins too soon. I found that waiting about 10 minutes allowed them to pop out easily by simpl...

These were really good, I used butterscotch chips instead of Milk Chocolate and it was not my favorite, but everyone who tried them absolutely loved them. These are so easy and impressive, they ...

Where has this recipe been all my life? I did not use mini tins but full-sized and they turned out perfect. I think that by using the bigger tin size you are less likely to have leftover icing. ...