stack of fudge filled gingerbread cookie cups with a cookie cup leaned against stack on a white plate
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Fudge Filled Gingerbread Cookie Cups

Course Dessert
Cuisine American
Keyword Fudge Filled Gingerbread Cookie Cups
Prep Time 35 minutes
Cook Time 27 minutes
Total Time 1 hour 2 minutes
Servings 23 cookie cups
Calories 307kcal
Author Miranda Couse


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.


Calories: 307kcal | Carbohydrates: 47g | Protein: 3g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 40mg | Sodium: 144mg | Potassium: 256mg | Sugar: 33g | Vitamin A: 300IU | Vitamin C: 0.2mg | Calcium: 98mg | Iron: 1.5mg