Four Ingredient Peanut Butter Banana Cookie Dough Fudge Cups arrive as an elegant, playful bite that balances creamy peanut butter, ripe banana sweetness, and a tender cookie-dough heart. This compact confection reads like a refined treat—minimal ingredients, layered textures, and a polished finish. For a contrasting chocolate technique that pairs beautifully with these cups, see our seasonal peanut butter cup tutorial for plating inspiration.
Why Make This Recipe
- Effortless Yet Elegant: Four simple components combine to produce a dessert that feels artisanal.
- Minimal Ingredients: No complicated pastry techniques—just thoughtful assembly and quality produce.
- Impressive Flavor: The ripe banana’s natural sweetness tempers nutty peanut butter and cookie-dough richness.
What elevates this version is attention to texture and contrast: creamy, slightly springy filling against a dense cookie-dough center and a glossy chocolate shell. Finishing with a pinch of Maldon or a crisp banana chip creates a refined counterpoint to the fudge sweetness.
Ingredients
Base
- 1 cup smooth peanut butter — room temperature, stirred until silky.
- 1 large ripe banana (120–140 g) — mashed until completely smooth.
Mix-in
- 1 cup eggless edible cookie dough — finely chopped or scooped into small bits for tender pockets.
Shell
- 10–12 dark chocolate fudge cups (store-bought mini cups) — room temperature so they remain pliable for filling.
Precision notes: measure peanut butter by weight if possible for consistent texture; use a very ripe banana for sweetness and smoothness; choose high-quality chocolate fudge cups for a glossy shell and intense cocoa notes.
How to Make Four Ingredient Peanut Butter Banana Cookie Dough Fudge Cups
- Prepare the base. In a bowl, fold the room-temperature peanut butter and mashed banana together until glossy and uniform. The mixture should hold shape but still be creamy.
- Tip: If the peanut butter seems dry, add a teaspoon of neutral oil and mix until silky.
- Incorporate cookie dough. Gently fold in the chopped edible cookie dough so small pockets remain intact; you should see little flecks of dough throughout. Expect a pale tan, slightly marbled appearance.
- Mini-tip: Chill the combined filling 10 minutes if it becomes too soft to shape.
- Hollow the cups (if using unfilled cups). If your fudge cups have an open cavity, soften them for 10–15 seconds in the microwave (low power), then invert and press a small spoonful of the peanut-banana-cookie dough mixture into each shell until just below the rim. The filling should be smooth with visible dough flecks.
- Pro chef note: Warm the chocolate briefly to avoid cracking; deglaze the warmth left in the cup by pressing the filling in immediately.
- Finish and set. Smooth the tops with the back of a small spoon and chill on a lined tray for 20–30 minutes until firm. The shell should regain gloss and the filling should feel slightly firm but yielding.
- Sensory cue: When set, the cup should crack with a faint snap and reveal a tender, moist interior.
How to Serve Four Ingredient Peanut Butter Banana Cookie Dough Fudge Cups
Plate the cups on a narrow slate or white porcelain tray to emphasize their silhouette. Arrange in a linear row, spacing each cup so the glossy chocolate reflects the plate. Garnish with a thin banana chip, a fine flake of sea salt, and a micro mint leaf for a touch of brightness. For contrast in a seasonal tasting menu, reference techniques from our halloween peanut butter cups guide when styling chocolate motifs.
How to Store Four Ingredient Peanut Butter Banana Cookie Dough Fudge Cups
Refrigerate in a single layer inside an airtight container, separated by parchment paper, for up to 4 days. To preserve gloss, avoid stacking. For longer storage, freeze on a tray until solid, then transfer to a sealed container for up to 1 month; thaw in the refrigerator for 30–60 minutes before serving to regain a tender interior. If the shell dulls from condensation, allow cups to come to near-chilled temperature and briefly buff with a clean, dry cloth before plating.
Tips to Make Four Ingredient Peanut Butter Banana Cookie Dough Fudge Cups
- Use very ripe banana for natural sweetness and smooth texture; underripe fruit will make the filling grainy.
- Keep cookie-dough pieces small so they remain tender pockets rather than dense centers.
- Warm chocolate shells only briefly; overheat and they’ll separate or burn.
- Chill the filling slightly if it loses structure—firmness makes neat assembly easier.
- Finish with a tiny pinch of flaky salt to lift the sweetness and enhance chocolate depth.
Variation (if any)
- Nut swap: Replace peanut butter with almond or cashew butter for a lighter, floral nutty note.
- Chocolate upgrade: Use single-origin dark chocolate cups for a pronounced cocoa profile.
- Presentation: Pipe the filling into half-spheres and glaze with tempered chocolate for a polished, boxed confection.
FAQs
Can I make the cookie dough from scratch?
Yes. Use an eggless cookie-dough recipe—brown sugar, butter, flour (heat-treated), and vanilla—then chill and chop into small pieces before folding into the base.
Are these safe to leave at room temperature?
Because of the banana in the filling, keep the cups refrigerated if not consumed within a couple of hours to maintain freshness and food safety.
Can I freeze them?
Yes. Freeze on a tray until firm, then store in an airtight container for up to one month. Thaw in the refrigerator before serving.
What if my chocolate shells crack?
Warm the shells gently (very low heat) and press the filling in immediately; small cracks can be concealed with a thin layer of melted chocolate before chilling.
Conclusion
These Four Ingredient Peanut Butter Banana Cookie Dough Fudge Cups distill indulgence into a succinct, refined bite—balancing nutty creaminess, ripe-fruit sweetness, and a tender cookie-dough surprise. The streamlined ingredient list invites creativity without sacrificing polish, making them ideal for intimate gatherings or a plated dessert course. For the original inspiration and a full photographed walkthrough, consult the recipe source at Four Ingredient Peanut Butter Banana Cookie Dough Fudge Cups. Share your plating ideas in the comments and tell us: how would you make this dish your own?
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Four Ingredient Peanut Butter Banana Cookie Dough Fudge Cups
- Total Time: 45 minutes
- Yield: 4 servings 1x
- Diet: Vegetarian
Description
A delightful treat combining creamy peanut butter, ripe banana sweetness, and tender cookie dough wrapped in a chocolate shell.
Ingredients
- 1 cup smooth peanut butter (room temperature, stirred until silky)
- 1 large ripe banana (mashed until completely smooth)
- 1 cup eggless edible cookie dough (finely chopped or scooped into small bits)
- 10–12 dark chocolate fudge cups (store-bought, room temperature)
Instructions
- In a bowl, fold the room-temperature peanut butter and mashed banana together until glossy and uniform.
- Gently fold in the chopped edible cookie dough so small pockets remain intact.
- If using unfilled fudge cups, soften them for 10–15 seconds in the microwave, then press a spoonful of the filling into each shell.
- Smooth the tops and chill on a lined tray for 20–30 minutes until firm.
Notes
Use very ripe banana for natural sweetness and smooth texture; avoid overheating chocolate shells.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: Chilling
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 250
- Sugar: 10g
- Sodium: 200mg
- Fat: 12g
- Saturated Fat: 3g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 6g
- Cholesterol: 0mg