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I stumbled upon these Peanut Butter Chocolate Puddles during my hunt for a standout treat for our holiday cookie swap. When you bite into these soft peanut butter cups filled with smooth chocolate-mascarpone, it's pure heaven. Now my buddies beg me to bring these little gems to every get-together.
Why You'll Love Them
These goodies pack everything you crave about peanut butter and chocolate but with a fancy touch. That mascarpone makes the filling incredibly smooth while the cookie shells give you that perfect soft bite. Even my friends who struggle in the kitchen nail this recipe every time.
Your Ingredient List
- Butter: Creates that melt-in-your-mouth cookie base.
- Sugars: We need both types for just the right flavor and texture.
- Peanut Butter: Stick with smooth for best results.
- Egg: The glue that keeps our dough together.
- Vanilla: Brings out all the yummy notes.
- Flour: Gives our cups their shape and body.
- Baking Soda: For that subtle lift we want.
- Salt: Makes every flavor pop.
- Semi-Sweet Chocolate: The heart of our decadent filling.
- Vegetable Oil: Helps our chocolate stay glossy and soft.
- Mascarpone: My trick for an unbelievably lush center.
Cookie Cup Creation
- Mix Your Base
- Blend butter, sugars, and peanut butter until fluffy. Mix in egg and vanilla for extra smoothness.
- Chill For Success
- Roll into little balls and pop them in the fridge to make sure they bake properly.
- Form Your Cups
- Push dough balls into mini muffin pans and bake at 350°F until lightly golden. Push down centers right after they come out to make the cups.
Adding The Goodness
- Get Chocolate Ready
- Mix chocolate with vegetable oil and melt in microwave or over simmering water until it's completely smooth.
- Mix In Mascarpone
- Stir mascarpone into chocolate for that dreamy, velvety center.
- Top Off Your Treats
- Pour filling into your cooled cups. Sprinkle with toffee pieces or chopped nuts if you want some crunch.
Insider Tricks
- Don't skip the fridge time or your cups won't hold their shape.
- Make those indents while the cookies are hot from the oven.
- Out of mascarpone? Cream cheese works too, but will taste a bit different.
Storage Smarts
Keep them in a sealed container at room temp for about three days. They'll last a week in the fridge. You can freeze the dough balls and bake them frozen, just cook them a bit longer.
Tasty Twists
Try adding smashed pretzels for extra crunch or a tiny bit of sea salt on top for fancy flavor. Want a holiday look? Go with white chocolate filling instead for these super flexible treats.
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Frequently Asked Questions
- → Can regular muffin pans work?
Yep, just add 2 tablespoons of dough per mold in a normal muffin pan. You’ll end up making about 20 larger ones.
- → What's a good mascarpone swap?
Mascarpone is best, but cream cheese or chocolate ganache can work too. Cream cheese will add more of its own taste though.
- → Can I use natural peanut butter?
Processed brands like Jif hold better. Stirred and room-temp natural peanut butter is okay but expect a crumblier result.
- → How far ahead can I make these?
You can chill the dough for up to 3 days or freeze it up to 3 months. Baked cookie cups freeze well too, filling and all, up to 3 months.
- → Why use a lower baking temperature?
Lower heat, 325°F instead of 350°F, bakes the cookies gently, avoiding over-browning and keeping them soft.
Conclusion
Whip up tiny peanut butter cookie molds in a muffin pan, then load them with smooth mascarpone chocolate for a rich two-bite treat.