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Fudge Filled Gingerbread Cookie Cups
5 from 3 votes

Fudge Filled Gingerbread Cookie Cups

Whether you're entertaining or relaxing, this recipe hits the spot.

Prep Time
35 mins
Cook Time
27 mins
Total Time
1 hr 2 mins
Servings: 23 cookie cups
Calories: 307 kcal
Course: Dessert
Cuisine: American

Ingredients

Gingerbread Cookie Cups
  • 1 cup unsalted butter 2 sticks, Country Crock® Baking brand
  • 1 1/2 cups light brown sugar packed
  • 1/2 cup molasses
  • 2 egg large
  • 3 cups all-purpose flour
  • 2 tsp. baking powder
  • 2 tsp. ground cinnamon
  • 2 tsp. ground ginger
  • 1/2 tsp. cloves ground
  • 1/2 tsp. salt
  • 2 tsp. cornstarch
Buttered Rum Fudge
  • 1 cup white chocolate chips
  • 3/4 cup butterscotch chips
  • 7 oz. sweetened condensed milk 1/2 of 14 oz. can
  • 1/2 tsp. rum extract
  • 1/2 tsp. butter extract
  • gingerbread sprinkles

Instructions

Cookies
    Cup of Yum
  1. Preheat oven to 350 degrees F. Spray a cupcake pan with non-stick cooking spray.
  2. In a large mixing bowl, add in the Country Crock® Unsalted Baking Sticks, brown sugar, and molasses. Beat on medium until light and fluffy.
  3. Add in the eggs and beat until incorporated. Scrape down the sides of the bowl and beat in any bits that need to be incorporated.
  4. In a separate bowl, add in the flour, baking powder, cinnamon, ginger, cloves, salt, and cornstarch. Whisk to combine.
  5. Add the dry ingredients into the wet. Beat on medium just until the flour is incorporated.
  6. Using a 3 tablespoon cookie scoop, scoop the cookie dough in each cavity of the cupcake pan.
  7. Place into the oven and bake for 17 minutes or until the top edges begin to look golden brown.
  8. As soon as the cookies come out of the oven, use a medicine cup (like what you get for cough syrup) to press the center down in the hot cookies to form a cup.
  9. Let the cookies cool for 5 to 10 minutes in the cupcake pan.
  10. Turn the cookies out onto a paper towel lined counter. Give the cupcake pan a tap if a cookie is stuck in it.
  11. Let the cookies cool on the paper towel or a wire rack.
Fudge
  1. In a microwave-safe bowl, add in the white chocolate chips, butterscotch chips, and sweetened condensed milk.
  2. Microwave for 1 minute and stir.
  3. Microwave in 30-second increments and stir after each increment until the fudge is smooth and creamy.
  4. Stir in the rum extract and butter extract.
  5. Using a 1 tablespoon cookie scoop, scoop the hot fudge into the gingerbread cookie cups. You’ll want to do this immediately so the fudge doesn’t cool down and harden in the bowl.
  6. Sprinkle gingerbread sprinkles on top of the fudge centers.
  7. Store in an airtight container.

Nutrition Information

Calories 307kcal (15%) Carbohydrates 47g (16%) Protein 3g (6%) Fat 12g (18%) Saturated Fat 7g (35%) Cholesterol 40mg (13%) Sodium 144mg (6%) Potassium 256mg (5%) Sugar 33g (66%) Vitamin A 300IU (6%) Vitamin C 0.2mg (0%) Calcium 98mg (10%) Iron 1.5mg (8%)

Nutrition Facts

Serving: 23 cookie cups

Amount Per Serving

Calories 307

% Daily Value*

Calories 307kcal 15%
Carbohydrates 47g 16%
Protein 3g 6%
Fat 12g 18%
Saturated Fat 7g 35%
Cholesterol 40mg 13%
Sodium 144mg 6%
Potassium 256mg 5%
Sugar 33g 66%
Vitamin A 300IU 6%
Vitamin C 0.2mg 0%
Calcium 98mg 10%
Iron 1.5mg 8%

* Percent Daily Values are based on a 2,000 calorie diet.