Cookie Dough Peanut Butter Cups (Printable)

Luscious peanut butter cups layered with creamy chocolate chip cookie dough and rich chocolate coating.

# What You'll Need:

→ Cookie Dough

01 - 1/4 cup unsalted butter, softened
02 - 1/4 cup light brown sugar, packed
03 - 2 tablespoons granulated sugar
04 - 1/2 teaspoon vanilla extract
05 - 1 tablespoon milk
06 - 1/2 cup all-purpose flour, heat-treated
07 - 1/4 teaspoon salt
08 - 1/3 cup mini chocolate chips

→ Peanut Butter Layer

09 - 1/2 cup creamy peanut butter
10 - 2 tablespoons unsalted butter, melted
11 - 1/4 cup powdered sugar
12 - Pinch of salt

→ Chocolate Coating

13 - 2 cups semisweet or milk chocolate chips
14 - 2 teaspoons coconut oil or vegetable oil

# Step-by-step Directions:

01 - In a medium bowl, cream together softened butter, brown sugar, and granulated sugar until smooth. Mix in vanilla extract and milk. Add heat-treated flour and salt, mixing until combined. Fold in mini chocolate chips. Refrigerate while preparing remaining components.
02 - Line a 12-cup muffin tin with paper liners, ensuring they sit flat and secure.
03 - Combine chocolate chips with coconut oil in a microwave-safe bowl. Melt in 30-second intervals, stirring between each burst until completely smooth.
04 - Spoon approximately 1 tablespoon of melted chocolate into each liner. Tilt and tap the pan gently to coat the bottom evenly. Freeze for 10 minutes until set.
05 - Combine creamy peanut butter, melted butter, powdered sugar, and a pinch of salt in a bowl. Mix until smooth and well incorporated.
06 - Remove muffin tin from freezer. Drop a heaping teaspoon of peanut butter mixture onto the set chocolate in each cup, flattening slightly with the back of a spoon.
07 - Scoop approximately 1 teaspoon of chilled cookie dough and gently press onto the peanut butter layer in each cup.
08 - Top each cup with sufficient melted chocolate to cover all fillings completely. Smooth the tops with the back of a spoon for even coverage.
09 - Refrigerate or freeze for at least 20 minutes until the chocolate is completely set and firm.
10 - Transfer finished peanut butter cups to an airtight container and store in the refrigerator until ready to serve.

# Expert Advice:

01 -
  • You get to eat cookie dough without the guilt, since the flour is heat-treated and there are no raw eggs lurking anywhere.
  • These taste fancy enough to gift, but you made them in your kitchen while wearing whatever you wanted.
  • Three beloved flavors in one bite means you satisfy every craving at once, which feels like winning at dessert.
02 -
  • Heat-treating the flour is absolutely essential if you're eating raw cookie dough; skip this and you're gambling with food safety in a way that's not worth the risk.
  • Don't let your chocolate overheat or seize—those 30-second bursts in the microwave feel slow, but they're the difference between silky coating and grainy disaster.
03 -
  • If your chocolate starts to set before you finish topping the cups, microwave it for another 10 seconds rather than fighting with stiff chocolate.
  • The temperature of your kitchen matters more than you'd think—if it's hot and humid, your fridge chill time might need to extend to 30 minutes instead of 20.
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