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Fudge Stripe Cookie Cups

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Fudge Stripe Cookie cups

These dark chocolate cups have a surprise inside: a crunchy little fudge stripe cookie!

I just love those fudge stripe cookies.  Even when I am trying to watch my calorie intake, I get the little 100 calorie packs as a treat.  They are just soooo yummy!  Those little mini cookies were the inspiration for these cookie cups.  They fit perfectly inside, and make for a wonderful surprise when you bite into one!

Fudge Stripe Cookie Cups!

So much fun!  Best use of diet food  EVER!

Here’s how we made them: (for a printable recipe click here)

INGREDIENTS: (makes 44-48 mini cookie cups)

  • 1 stick (1/2 cup) butter, softened
  • 3/4 cup of granulated sugar
  • 1 egg
  • 1/2 teaspoon vanilla extract
  • 1/3 cup of unsweetened cocoa powder
  • 1 1/2 cups flour
  • 1/4 teaspoon salt
  • 1/4 teaspoon baking powder
  • One box of Keebler Mini Fudge Stripe cookies
  • One tub of vanilla frosting.
  • A little bit of melted chocolate to drizzle on top, if desired

DIRECTIONS:

  • Preheat oven to 350F degrees.
  • Make cookies by combining butter, sugar, egg, vanilla and cocoa powder and beating until completely combined.
  • Add other dry ingredients gradually, mixing with beaters until too heavy to beat. Use clean hands to knead dough into a soft ball.
  • Use a small cookie scoop (I used a scoop that holds 1/2 Tablespoon of batter) to portion out your dough into mini muffin tins that have been sprayed with non-stick spray.
  • Use a tart shaper or a wooden spoon to press the dough into a cup shape (really, the tart shaper works best for this and you will use it again- I use mine all the time!)

Making cookie cups

  • Bake at 350F degrees for 7 to 8 minutes and remove from oven.
  • Press centers in a second time with the tart shaper and allow them to cool for just a couple of minutes.
  • Use a small paring knife to pop each cup out and allow them to cool completely on the counter.
  • Place one mini Fudge Stripe Cookie to each cup
  • Spoon frosting into a small bowl and microwave for 20-30 seconds, until soft.  Stir until smooth.
  • Spoon frosting into a sturdy zip-top bag and clip a corner off.  Pipe frosting over cookie to the top of each cup

Fudge Stripe Cookie Cups!

  • Pipe chocolate stripes on top to decorate.
  • Allow frosting to firm up.
  • Enjoy!

Fudge Stripe Cookie Cups

My thoughts:  These are SO easy to make and such cute little desserts.  I’m addicted to desserts that surprise you when you bite into them- and these do just that!  I hope you enjoy making and sharing these fun little treats!  Enjoy!! ~r

Fudge Stripe Cookies1

Other cookie cup dessert recipes:

Salted Caramel Cookie Cup!!!Pecan Pie cookie cups with dark chocolateSeven Layer CupsMelted Smores cup

 

Peanut Butter Fudge Brownies

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Peanut Butter Fudge Brownies!!!!

These aren’t your average brownie- they are full of creamy peanut butter filling and topped with a layer of fudge! Unbelievably delicious!

Peanut butter and chocolate are a timeless combination.  These brownies have the perfect blend between the two, and they cut into beautifully layered bars that are fun to serve at any occasion!  These are a variation on a brownie recipe that my mom makes all the time with mint filling.  This brownie recipe has appeared on Easybaked many times, and in many forms:

Coconut Brownie Cups!!!Caramel Fudge Brownies!!Mint Creme Brownie CupsChocolate covered brownie stars

But adding peanut butter?  Oh my goodness….. a definite show-stopper!

Peanut Butter Fudge Brownies!!!!!

Here’s the recipe: (printable version)

INGREDIENTS

Brownie:

  • 1 cup butter
  • 2 cups sugar
  • 3 eggs
  • 2 teaspoons vanilla
  • 2 cups flour
  • 1/2 cup cocoa
  • 1/2 teaspoons salt
  • 1 cup milk

Peanut butter filling:

  • 5 cups powdered sugar
  • 1/2 cup softened butter
  • 1 cup of creamy peanut butter

Fudge topping:

  • One bag (12 oz) of chocolate chips
  • 12 Tablespoons of butter (do not substitute margarine here!)

DIRECTIONS:

Brownie:

  • Preheat oven to 350.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between)
  • Pour batter into a jellyroll pan (12 1/2 x 17 1/2 x 1″)  that has been sprayed with non-stick spray.
  • Bake at 350F degrees for 8-10 minutes.
  • Cool.  

Peanut butter filling:

  • Combine softened butter with peanut butter, mixing on low until completely smooth.
  • Add powdered sugar, mixing until combined. 
  • Add a little water to make filling a thick, but spreadable consistency.
  • Spread over cooled brownies.

Fudge topping:

  • Melt chocolate chips and butter together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
  • Pour over peanut butter filling and use a spoon to push topping over entire top of brownies.
  • Decorate with sprinkles or by drizzling a little white chocolate on top.
  • Refrigerate for several hours.
  • Cut brownies when the top layer is firm, but not hard.  Your knife should go through it easily without cracking it. If your top has chilled too long, simply let it sit at room temp for a little while until it softens up.
  • Store these in a large air-tight container, in layers separated with parchment paper or wax paper to avoid sticking.
  • These can be frozen really well (I like to eat them frozen, in fact!)


Peanut Butter Fudge Brownies!!!!!My thoughts: This brownie recipe is so versatile and fun.  Really, there are so many possibilities!  I love the addition of a peanut butter layer- they are so pretty and mmmm…so good!  Do you want to make a design on the top of yours like I did?  There’s a step-by-step example from when I 1st posted this recipe in mint.  You can see it here.  I hope you get a chance to try at least ONE of the easybaked variations on this brownie recipe.  I guarantee you will be back to experiment with your own flavor combinations!  Enjoy!! ~r
What? You like peanut butter?  So do we!!!! Try one of these other yummy recipes:
Peanut Butter Cupcakes!!Peanut Butter Cup Layer CakePeanut butter cup cheesecakePeanut butter Acorn Cookies!

 

Peppermint Brownie Cake

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Peppermint Brownie Cake
This dense chocolate cake is more like a brownie, and full of chopped peppermint patties!  This will satisfy your biggest chocolate craving!

This recipe is the perfect solution to the January candy candy dilemma.  Although there are no candy canes in this cake (there are gooey York Peppermint patties instead!), this cake is just beautiful decorated with your leftovers from Christmas.

Peppermint Brownie Cake
This cake also showcases my theme for the month of January—–melted frosting! I’ve become addicted to melting tubs of ready-made frosting to use in and on various dessert recipes.  It changes the consistency of the frosting- turning it into a fudge-like topping or filling and its SO easy– just melt and pour.  I can’t wait to show you some of my other melted frosting ideas!

Ok- so you probably want the recipe!  Here you go: (click here for a printable version)

INGREDIENTS:

  • 1/2 cup butter
  • 4 oz. unsweetened baking chocolate
  • 1 1/4 cups flour
  • 3/4 teaspoons baking powder
  • 1/2 teaspoon salt
  • 3 eggs
  • 1 1/3 cups granulated sugar
  • 1 teaspoon vanilla
  • 1 1/4 cups of peppermint patties (quartered)
  • 1 tub of pre-made chocolate frosting
  • 3-4 candy canes to decorate with as desired.

DIRECTIONS:

  • Preheat oven to 325F degrees
  • Cut parchment paper to fit in the bottom of a 9-inch round cake pan.
  • Liberally grease bottom and sides of pan, and place parchment paper in bottom.
  • Melt butter and unsweetened chocolate in a small bowl using the microwave in 30 second increments and stirring in between.
  • Allow this to cool slightly while you prepare other ingredients.
  • In a medium bowl, stir the flour, baking powder and salt together.
  • Cut peppermint patties into quarters,
  • In a large bowl, beat eggs, sugar and vanilla together for about one minute.
  • Add melted chocolate and beat on low until well combined.
  • Beat in the flour mixture.
  • Stir peppermint patties in using a spoon.
  • Pour batter into pan, smoothing the top, and bake for 30-35 minutes.
  • Be careful to not over-bake.  
  • Remove from oven and allow cake to cool for about 10 minutes, this will allow the peppermint patties to harden up a little.
  • Run a small knife around the edge of the pan and tip cake over onto a cake rack.
  • Remove parchment paper and allow cake to cool completely.
  • Spoon tub of frosting into a small bowl and melt in microwave for 20-30 seconds. 
  • Stir and pour over cooled cake.  Do this while the cake is still on the cake rack, with a plate underneath to catch the drips.  You will not need to use the entire tub of frosting to cover the cake.  I placed my leftovers in a zip top bag, clipped a corner and made fun zig zags on the plates I used to serve the cake.  You could also dip graham crackers or apple slices in it…for a little post-cake-making snack!!!  YUM!
  • Sprinkle with crushed candy canes and ENJOY!!!

Peppermint Brownie Cake!!
My thoughts:  This is an old recipe for me- I’ve been making it for years with a terribly complicated glaze recipe over the top.  Honestly, this melted frosting is better- and SO much easier!  One note:  I was in a rush to take my pictures, so I took them right away.  Once this sets and cools, the glaze will harden into a fudge like consistency, and it won’t run like it is in my pictures.   
Peppermint Brownie Cake!!!

OR you could just eat it up before it cools and enjoy all the gooey warm minty happiness!  Enjoy!!!~r Peppermint Brownie Cake!!
Other minty desserts here on easybaked:

Mint Creme Brownie CupsHot chocolate Pops!Peppermint Chocolate CookiesAndes Mint Cupcakes

Peanut Butter Fudge Cupcakes

Peanut Butter Fudge Cupcakes
These mini fudge cupcakes are topped with the creamiest peanut butter frosting ever!  If you like peanut butter and chocolate together you will LOVE this recipe!!

Ah peanut butter… I just crave it sometimes!  Add chocolate and you pretty much have achieved perfection in the dessert world (at least in my humble, not-allergic-to-peanuts, view).  These cupcakes are easy to make and they won’t last long!  Here’s how to make them: (printable recipe)

Peanut Butter Fudge Cupcakes!!!

INGREDIENTS: (makes about 40 mini cupcakes)

Cupcakes:

  • 1 1/2 cups of dark chocolate chips
  • 1 stick (4 oz.) salted butter
  • 2 T. cocoa powder
  • 4 egg yolks
  • 6 egg whites
  • pinch of salt
  • 1/2 c. sugar

Frosting:

  • 3 sticks (1 1/2 cups) butter (softened to room temperature)
  • 1 cup of creamy peanut butter
  • 3 cups powdered sugar
  • 1 Tablespoon vanilla 
  • One bag of mini Reese cups (optional for decoration)

DIRECTIONS:

  • Preheat oven to 350 degrees
  • In a microwave safe bowl, melt chocolate with butter in 30 second increments, stirring between until smooth and creamy.
  • Whisk cocoa powder into melted chocolate.
  • Add egg YOLKS and whisk until smooth.  Set aside.
  • Add a pinch of salt to the egg whites and whisk until foamy.
  • Add sugar gradually to egg whites while beating on high until medium peaks form.
  • Add 1/3 of egg whites to chocolate and mix well- until completely combined and smooth.
  • Add remainder of egg whites and fold in gently until completely incorporated.
  • Spoon batter into mini-cupcake liners in tins (fill about 3/4 full) and bake at 350 degrees for 10-12 minutes.
  • Remove from oven and cool completely.
  • To make frosting, place butter, vanilla, and peanut butter into a large bowl and mix on high until smooth (about a minute)
  • Add powdered sugar and beat on low until combined and then on high until light and fluffy.
  • Place frosting in a zip-top bag fitted with a decorating tip and pipe on top of each cooled cupcake.
  • Top each cupcake with a mini Reese Cup and a sprinkle of cocoa powder (as desired)
  • Enjoy!

Peanut Butter Fudge Cupcakes!!
My thoughts:  Yum….!  Yep, that pretty much sums up my thoughts…mmmmm….!  I hope you enjoy these as much as I am right now!!!

Other peanut butter-y recipes you will love:

Peanut Butter Cup Layer CakePeanut butter cup cheesecakePeanut butter Acorn Cookies!Peanut Butter Caramel Sauce

Caramel Fudge Brownies

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Layers of brownie, soft caramel and fudge make this dessert irresistible!!!
If these brownies look familiar to you, it is because they are the very same recipe as my Mint Creme Brownies but with a thick layer of caramel instead of the mint creme.  I love these brownies because they hold together so well and are so chocolatey and rich- the sky is the limit as far as different toppings you could layer on top of them, but here’s a recipe for caramel:
INGREDIENTS:
BROWNIE:

  • 1c. butter
  • 2c. sugar
  • 3 eggs
  • 2 tsp. vanilla
  • 1/2c. cocoa
  • 1/2tsp. salt
  • 2 c. flour
  • 1c. milk
  • 1 c. chopped pecans (optional)

CARAMEL:

  • 32 Kraft caramels (unwrapped)
  • 1/2c. butter
  • 1 (14 oz.) can of sweetened condensed milk.

FUDGE GLAZE:

  • 12oz. semi-sweet chocolate chips
  • 12 T. butter (do not substitute margarine here!)

DIRECTIONS:
BROWNIE:

  • Preheat oven to 350.
  • Cream butter and sugar together. 
  • Beat in eggs, cocoa, vanilla and salt.
  • Add flour and milk (alternating them and mixing well in between).
  • Spread evenly in greased jelly roll pan.
  • Bake at 350 degrees for 15 minutes or until done in center and just starting to pull away from sides.
  • Cool.  

CARAMEL:

  • Place unwrapped caramels, butter and sweetened condensed milk into a saucepan and heat until completely melted.
  • Stir this constantly to prevent scorching (about 6-8 minutes).
  • Gently pour over cooled brownies and spread to edges.
  • Put entire pan in freezer while you make the glaze (10-15 min) to allow the caramel to harden a little.

FUDGE GLAZE:

  • Melt butter and chocolate together in the microwave in 30 second increments, stirring in between until completely melted and smooth.
  • Pour over cooled caramel and gently spread evenly over top
  • Chill until top layer is hard and cut into bars.

My thoughts:  The mint creme brownies are one of my favorite desserts— add caramel instead and these are just soft gooey sweet amazingness.  If you want a harder caramel layer just store these in the fridge until you serve them.  Softer caramel?  Leave at room temperature and serve with a fork!   I wish I didn’t have a plate of them left in my kitchen….they are calling me….do you hear them??   Enjoy!!! r-

Peppermint Crunch Bars

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Crispy bars of fudge and peppermint topped with a chocolate glaze.

(I told you I would have to try another recipe with those wonderful little Kraft Mallow Bits!!)

INGREDIENTS:

  • 1 (8oz) package of Philadelphia Cream Cheese
  • 4 c. semi sweet chocolate chips (divided)
  • 4 c. crisp rice cereal
  • 2 c. peppermint Mallow bits
  • 12 T butter

DIRECTIONS:

  • Melt 2 c. of chocolate chips in the microwave in 30 second increments until completely melted and smooth.
  • Soften cream cheese in microwave until smooth and creamy.
  • Combine soft cream cheese and melted chocolate.
  • Add crisp rice cereal and mallow bits(save a few to sprinkle on top!).  Stir until completely coated with the chocolate mixture.
  • Press mixture into the bottom of a foil-lined 9 x 13 cake pan.
  • Melt remaining 2 c. of chocolate chips and butter in microwave until smooth.
  • Pour chocolate glaze over the top of peppermint crisps and sprinkle with remaining mallow bits.
  • Refrigerate for a few hours before cutting.  To cut: remove from pan using foil and cut into squares

My thoughts: Easy, fun and YUM!  Enjoy!

.

Ice Cream Cake!!!

Easy and yummy- this ice cream cake will serve a ton of people and they will be so surprised that you didn’t get it at the store!  I just made it for a group of people and it easily served 18.  Quick– before summer is over– bring on the ICE CREAM!!!

INGREDIENTS:

  • 10-12 ice cream sandwiches (any flavor- I used cookies and cream ones)
  • 2 half-gallon containers of ice cream (any flavor- pick ones that go well together!)- you will not use all of both flavors in this cake.
  • 2 jars of hot fudge sauce at room temperature
  • 1 package of Oreo cookies
  • 1/2 tub of Cool Whip

DIRECTIONS:

  • Line the sides of a 9-Inch Springform Pan
    with strips of parchment paper.  Use non-stick spray to hold the strips in place.


  • Cut ice cream bars into 4 like this: (YUM!!)

  • Place the cut bars along the edge of the spring form pan like this: 

  • Crush the Oreos in a plastic bag- or in a food processor.
  • Press 1/3 of the Oreo crumbs in the bottom of the pan.  
  • Spoon both jars of fudge into a large sturdy ziplock bag.  Clip the tip off and drizzle about 1/3 over the top.
  • Spoon softened ice cream (about 1/3 of tub) over layer. (I scoop ice cream into bowl and stir it until it’s smooth- like a thick shake– it’s easier to spread then.)  Repeat twice, reserving a few cookie crumbs and a little fudge for decorating.  (You will use one flavor of ice cream twice and one only once.)
  • Spoon Cool Whip over top, sprinkle with cookies and drizzle with fudge.  Chill immediately overnight.   
  • Before serving, remove outer ring of pan and peel away parchment paper.  Allow cake to sit at room temperature for a few minutes so it is easier to cut.


  • ENJOY!!!

My thoughts:  I love this recipe— I’ve made this cake many many times over the years- it is the perfect recipe for when you need to make something ahead of an event.  WORK FAST!!  Cut your ice cream sandwiches fast (I sometimes keep 1/2 of them in the freezer until the 1st half are cut)  Have everything ready and put it together quickly and get it in the freezer.  If you linger the ice cream will begin to drip from the bottom of the pan (which is still ok- just get it on a plate and into the freezer. )  You can freeze between layers if you want to take your time.  I just throw it all together at once and YUM!!! Hope you enjoy this summer treat!

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