Coupes à Fudge

And you thought chocolate chip cookies couldn’t get better! These peanut butter fudge filled chocolate chip cookie cups are a delectable treat. I used crunchy peanut butter for the fudge, but you can use creamy, or add a flavour of your choice- vanilla, peppermint, strawberry or even bubblegum. The secret to smooth fudge is to stir constantly. This eliminates the lumps and the fudge comes out nice and smooth.

The cups are very easy to make, if you know how to go about it. Just scoop the cookie dough into the prepared muffin tray and bake. When done, just scoop out the dough from the middle of the muffin/cookie. This was my first attempt at making cookie cups, and the first batch was ok-ish, to say the least. After the first batch, I realised that to make the perfect cups, you need to scoop the dough with a teaspoon or half a tablespoon, depending on the size of the muffin tray, and then press the scooped area with a container to give it a proper shape. Here’s the recipe.

Happy Baking.


For the cookie cups:

  • 2¼ cups all-purpose flour
  • ½ teaspoon baking soda
  • 1 teaspoon salt
  • 1 cup unsalted butter
  • ½ cup granulated sugar
  • 1 cup brown sugar
  • 2 large eggs
  • 2 teaspoons vanilla extract
  • 1 cup mini chocolate chips

For the fudge:

  • 700g dark chocolate
  • 900g condensed milk
  • ¾ teaspoon salt
  • ¾ cup peanut butter
  • 2 teaspoons vanilla extract


  • Preheat the oven to 175°C or 350°F. Prepare the muffin tray. In a bowl add the all-purpose flour, baking soda and salt. Mix well.

  • In another bowl, whisk together the butter, sugars, eggs and the vanilla extract.

  • Add the dry ingredients into the wet ingredients and mix until combined. Add the chocolate chips and mix well.

  • Scoop the dough into the prepared muffin tray and pop it into the oven for about 15 minutes. Remove from oven and immediately scoop out the dough with a teaspoon ( I made the cups in a mini muffin tray, so I used a teaspoon. Use the appropriately sized spoon), and press the scooped up area with a container.
  • For the fudge, pour the condensed milk, add the chocolate bar, peanut butter and the salt into a saucepan and cook over low heat until the chocolate bar melts, stirring constantly. As soon as it does, remove from heat, still stirring, and add the vanilla extract. Keep stirring occasionally. When relatively cooler, pour the fudge into the cups and refrigerate.



20 Comments Add yours

  1. Is it a cookie? Is it a cupcake? Does it matter? Not when it’s wonderfully luscious. Great job! By the way, you aren’t kidding about keeping the fudge in constant motion. Many a ganache seems destined for failure, even after minutes of stirring, then…magic! Sudden silk. It amazes every time. Obviously, you know the secret too.

    Liked by 2 people

    1. Thanks so much! The fudge was relatively easier, it was the cookie cups that took a little time to correct. The peanut butter wasn’t originally in the recipe, but mum loves PB and I thought it would be great to experiment with flavours. This time I added PB, next time, who knows? And your Carottes Flamande with the Duck Mondor looks mouthwatering!!! Lucious recipe!

      Liked by 1 person

      1. All the more brilliant that PB was your personal innovation. Nice work! By the way, has your mother reminded you lately that you’re her favorite person is the world?

        Liked by 1 person

  2. Jyo says:

    That’s really damn tempting 👍

    Liked by 1 person

  3. sunilmdabral says:

    Now it could get better.😊

    Liked by 1 person

    1. I’m glad you liked it!!!


  4. Publicist says:

    YUM!!! Thanks for another great one!!

    Liked by 1 person

    1. Thanks so much! I’m glad you liked it.

      Liked by 1 person

  5. So delicious ♥️♥️😍

    Liked by 1 person

    1. I’m glad you liked it!


  6. oneta hayes says:

    Thanks for visiting me today. Your pictures look so luscious! I’m not a cook but I can sure eat.

    Liked by 1 person

    1. I’m glad you liked them!!!

      Liked by 1 person

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