M&M Chocolate Fudge Peanut Butter Cup Cookies

Don't Lose This Recipe

We are three weeks into our school year here in Arizona.  And well, I have to say the first 2 weeks, were pretty rough for my little Kindergartener.  Full Day Kindergarten is a LONG day.  There were lots and lots of tears, and anxiety about going each day.  And well, it was COMPLETELY heart breaking for me as a mom. There was no quick fix for his sadness.  And more than anything I really wanted him to fall in love with school.  He has a WONDERFUL teacher, and he is SO smart, I just knew that once he got the hang of the schedule he would be good to go.  After lots of tears, hugs, kisses, reassurance, and prayers,  we made it.  By his thrid full week, he was MUCH happier, starting to act like his normal happy self, and finding joy in the fun activites at school.   So on Friday to celebrate the ending of a great week, I made him a special treat. 

M&M Chocolate Fudge, Peanut Butter Cup Cookies

We do love a traditional Peanut Butter Cup Cookie, but this Mom was plain out of Reese’s Peanut Butter Cups.  But, I did have Chocolate Fudge and Mini M&M’s on hand.  

The dough for this cookie comes together really quickly.  And you more than likely will have all the ingredients already on hand!

Straight out of the oven, when they are still warm and gooey,  I used a 1/2 Tbsp. and depressed each cookie into it’s cup shape.

Once they are COMPLETELY cool,  fill with a dallup of Hershey’s Chocolate Fudge (do not use chocolate syrup, it’s WAY too runny and it’s just not fudge!)  Then top with Mini M&M’s. 

M&M Chocolate Fudge Peanut Butter Cup Cookies

Ingredients
 

  • 1/2 Cup Sugar
  • 1/2 Cup Unsalted Butter softened
  • 1/2 Cup Peanut Butter
  • 1/2 Cup Brown Sugar
  • 1/2 tsp Vanilla
  • 1 Egg
  • 1 1/2 Cup Flour
  • 1/2 tsp salt
  • 1 tsp Baking Soda
  • I Jar of Hershey’s Chocolate Fudge
  • 1/2 – 1 Cup of Mini M&M;’s

Instructions
 

  • Preheat Oven to 350 degrees.
  • In a large bowl, cream together butter, sugar, peanut butter, brown sugar, and vanilla. Add the egg and beat until combined. Add in the flour, salt and baking soda and mix until just combined. Roll the dough into small balls using about 1 Tbsp. of dough each. ( You should get about 36 balls.) Place into mini muffin tins. Bake at 350 degrees for 8-10 minutes. Remove from oven, while they are still hot, use the back of a 1/2 Tbsp. and press a cup into each cookie. Once they are completely cool, fill with a dallup of Hershey’s Chocolate Fudge and top with Mini M&M;’s.
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Don't Lose This Recipe

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Don't Lose This Recipe

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