{"id":2030,"date":"2023-05-22T11:03:49","date_gmt":"2023-05-22T11:03:49","guid":{"rendered":"https:\/\/familyrecipesandmore.com\/wordpress\/?p=2030"},"modified":"2026-06-02T20:09:08","modified_gmt":"2026-06-02T20:09:08","slug":"peanut-butter-fudge-cups","status":"publish","type":"post","link":"https:\/\/familyrecipesandmore.com\/wordpress\/peanut-butter-fudge-cups\/","title":{"rendered":"Peanut Butter Fudge Cups"},"content":{"rendered":"\n

From the kitchen of Stephanie Knewasser<\/h4>\n\n\n

Cream:<\/p>\n

1\/4 c butter, softened<\/strong><\/em><\/p>\n

1\/4 c crisco<\/strong><\/em><\/p>\n

Add:<\/p>\n

1\/2 c sugar<\/strong><\/em><\/p>\n

1\/2 c brown sugar<\/strong><\/em><\/p>\n

1 egg<\/strong><\/em><\/p>\n

1\/2 c creamy peanut butter<\/strong><\/em><\/p>\n

1 tsp vanilla<\/strong><\/em><\/p>\n

Add:<\/p>\n

1 1\/3 c flour<\/strong><\/em><\/p>\n

3\/4 tsp baking soda<\/strong><\/em><\/p>\n

1\/2 tsp salt<\/strong><\/em><\/p>\n

Roll dough into 1″ balls.<\/p>\n

Place in ungreased mini muffin tins.<\/p>\n

Bake @325, 12-14 min.<\/p>\n

Remove from oven.<\/p>\n

Immediately push centers down with a measuring spoon, see photo.<\/p>\n

Cool 5 minutes before removing from pan, this will help them hold their shape.<\/p>\n

Make all the cookies before making filling.<\/p>\n

Fudge Filling<\/span>:<\/p>\n

In a double boiler: Don’t have one? See image below.<\/p>\n

1 c chocolate chips (I like milk chocolate)<\/strong><\/em><\/p>\n

1\/2 can sweetened condensed milk<\/strong><\/em><\/p>\n

Stir until melted & smooth.<\/p>\n

Add:<\/p>\n

1\/2 tsp vanilla<\/strong><\/em><\/p>\n

Spoon or pipe filling into cookies.<\/p>\n

Optional (top with):<\/p>\n

sprinkles or chopped nuts<\/p>\n

Makes 35 cookies<\/p>\n

NOTES<\/p>\n