There’s nothing better than a tasty Christmas cookie this time of the year! These fudge filled gingerbread cookie cups will not disappoint. They’re chewy, loaded with flavor, and filled with an easy buttered rum fudge.
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Fudge Filled Gingerbread Cookie Cups
I absolutely love this time of the year. I will bake my heart out for the blog, for my family, and just to warm the house and have a reason to blast my Christmas music. I don’t know what it is about this time of the year, but it really gets me in the mood to whip up some cookies!
The first time I learned about the Country Crock® Unsalted Baking Sticks and Country Crock® Salted Baking Sticks was when my husband heard about them in a commercial. He thought of me as soon as the commercial said there was no softening needed. I try to remember to pull my butter out about an hour before I plan on using it, but I can be quite forgetful.
That’s where these Country Crock® Unsalted Baking Sticks come in handy. The sticks are creamy and soft. They can make baking easier especially when you’re in a pinch like I am at times. Just grab the baking stick and start whipping up some Christmas cookies or fudge filled gingerbread cookie cups! If you plan on hosting a cookie swap, here are some great printables.
Gingerbread Cookie Cups
These gingerbread cookie cups are so easy to whip up. The best part is that they’re done in a cupcake pan. There are no special pans needed for this recipe. You will need something small to push the center of the cookie down with. I used a medicine cup that comes with cough syrup. I think everyone has those lurking around in the drawers. Another thing to keep in mind is that you will need to make the gingerbread cookie cups first before the fudge.
Start by adding the Country Crock® Unsalted Baking Sticks into a large bowl. You can use the salted as well. Just remember to reduce the salt by a 1/4 teaspoon. Add in light brown sugar and a molasses. Don’t use blackstrap molasses though! After everything is incorporated, beat in the eggs.
You’ll need your dry ingredients next.
- baking powder
- ground cinnamon
- ground ginger
- ground cloves
Whisk the dry ingredients all together so they’re evenly distributed. Dump the dry ingredients into the large bowl and beat until the flour is just worked in.
How to make cookie cups
Spray the cupcake pan with cooking spray. Using a large 3 tablespoon cookie scoop, scoop the dough into the cupcake pan. Bake until the top edges begin to become slightly golden brown.
Grab your medicine cup or something similar in size and press down in the center of each warm cookie. Do this when they’re fresh out of the oven.
Let the cookies cool for about 5 minutes and turn them out onto a paper towel. You may need to tap the cupcake pan a few times to get the cookies to release. Don’t let the cookies cool any longer than 10 minutes in the pan otherwise they may not release.
Let the cookies cool on the paper towel or a wire rack and begin working on the fudge.
Buttered Rum Fudge
This buttered rum fudge doesn’t actually have rum in it. It’s for both adults and children after all. Instead of actual rum, you’re going to need rum extract that you can buy in the baking aisle of Walmart. I also like to add some butter extract to my buttered rum fudge to give it a little more of a buttery flavor so be sure to pick that up too if you don’t have it on hand.
The other ingredients you’ll need:
- white chocolate chips
- butterscotch chips
- sweetened condensed milk
- microwave-safe bowl or double boiler
I’ve made this recipe in a microwave-safe bowl and a double boiler. Either work great and take about the same amount of time.
Add your white chocolate chips, butterscotch chips, and sweetened condensed milk into the microwave-safe bowl. Place the bowl into the microwave and microwave for 1 minute. Stir afterward. Microwave for 30-second increments after the first 1 minute and stir after each increment. Repeat until the buttered rum fudge is completely smooth.
For the double boiler, you’ll add the white chocolate chips, butterscotch chips, and sweetened condensed milk into the top of the double boiler or a bowl that will sit on top of a saucepan. Fill the bottom part of the double boiler or the saucepan with about an inch of water. Make sure the water isn’t touching the bowl sitting on top of it. Simmer the water with the bowl on top and stir the chips and condensed milk until smooth.
You’ll want to work on the fudge only after you’ve made the gingerbread cookie cups otherwise the fudge will harden before you’ll be able to pour it into the cookie cups.
I used a 1 tablespoon cookie scoop and scooped the hot fudge into the gingerbread cookie cups. If you don’t have to 1 tablespoon cookie scoop, you can use a measuring spoon.
Now it’s time for the final touch. Working quickly, sprinkle some gingerbread sprinkles on the tops of the fudge before the fudge sets up. If you don’t have gingerbread sprinkles, you can add a very small amount of cinnamon in a sifter and sift a little of it on top of the fudge filling.
Can you freeze these fudge filled gingerbread cookie cups? Yes! They freeze very well even with the fudge in them.
How do you freeze these gingerbread cookie cups? I would lay them flat on a cookie sheet and freeze them. Don’t stack them on the cookie sheet because they may freeze together. Once the fudge filled gingerbread cookie cups are completely frozen, toss them in a freezer bag. They will last for 1 month in the freezer.
Fudge Filled Gingerbread Cookie Cups
Gingerbread Cookie Cups
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
- Preheat oven to 350 degrees F. Spray a cupcake pan with non-stick cooking spray.
- In a large mixing bowl, add in the Country Crock® Unsalted Baking Sticks, brown sugar, and molasses. Beat on medium until light and fluffy.
- 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.
- In a separate bowl, add in the flour, baking powder, cinnamon, ginger, cloves, salt, and cornstarch. Whisk to combine.
- Add the dry ingredients into the wet. Beat on medium just until the flour is incorporated.
- Using a 3 tablespoon cookie scoop, scoop the cookie dough in each cavity of the cupcake pan.
- Place into the oven and bake for 17 minutes or until the top edges begin to look golden brown.
- 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.
- Let the cookies cool for 5 to 10 minutes in the cupcake pan.
- Turn the cookies out onto a paper towel lined counter. Give the cupcake pan a tap if a cookie is stuck in it.
- Let the cookies cool on the paper towel or a wire rack.
- In a microwave-safe bowl, add in the white chocolate chips, butterscotch chips, and sweetened condensed milk.
- Microwave for 1 minute and stir.
- Microwave in 30-second increments and stir after each increment until the fudge is smooth and creamy.
- Stir in the rum extract and butter extract.
- 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.
- Sprinkle gingerbread sprinkles on top of the fudge centers.
- Store in an airtight container.
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