Peanut Butter Oatmeal Fudge Cups

Directions

Preheat your oven to 350 degrees. You’ll need 13, 4 inch paper liners and one small and one standard sized ice cream scoop for the dough and the fudge. You’ll also need two baking sheets.

In the bowl of your stand mixer, beat the softened butter and brown sugar until it is light and smooth.

Add in the peanut butter and mix until combined.

Add in the eggs, one at a time until well incorporated. Then, add in the chocolate extract.

Add in the salt, baking soda and quick cooking oats. Mix until incorporated.

Slowly add in the flour until the mixture comes together. Be careful not to over mix.

Set aside and make the fudge.

In a microwave safe bowl, break up the milk chocolate into small pieces.

Pour the condensed milk over the top.

Microwave for one minute and add in the butter and chocolate extract.

Stir vigorously until the fudge comes together.

With your larger ice cream scoop, place one scoop of dough in the bottom of the paper cups. Spread the dough onto the bottom of the cup with your fingertips.

With your smaller scoop, place a scoop of fudge on top and spread it out with a small offset spatula.

Crumble a small handful of dough over the top so you can still see the fudge peeking through.

Repeat this process until you have 13 cookie cups filled.

Place 6 per baking sheet and bake for 18 to 20 minutes, being careful not to over bake. You still want them soft and kind of gooey 🙂

Repeat until all the cups are baked.

Let them cool completely before packing into airtight containers.

Freeze the leftovers wrapped in wax paper and foil.

They really need to be eaten warm so the chocolate is very soft, so heat them for a few seconds in the microwave if you don’t get to eat them straight from the oven 🙂

Enjoy every last bite 🙂

xoxo