Cookie Dough Peanut Butter Cups (Printable Version)

Rich peanut butter cups with a creamy cookie dough center offer a perfect blend of flavors.

# Needed Ingredients:

→ 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

# Preparation Steps:

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; mix until combined. Fold in mini chocolate chips. Refrigerate while preparing remaining components.
02 - Line a 12-cup muffin tin with paper liners, ensuring liners sit flat in each cup.
03 - Combine chocolate chips and coconut oil in a microwave-safe bowl. Melt in 30-second bursts on high power, stirring between intervals until completely smooth.
04 - Spoon approximately 1 tablespoon of melted chocolate into each paper liner. Tilt or tap the muffin tin gently to coat the bottom evenly. Freeze for 10 minutes until set.
05 - Combine creamy peanut butter, melted butter, powdered sugar, and pinch of salt in a bowl. Mix until smooth and fully integrated.
06 - Remove muffin tin from freezer. Drop a heaping teaspoon of peanut butter mixture onto the set chocolate base in each cup. Flatten 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, creating an even distribution.
08 - Top each cup with sufficient melted chocolate to completely cover all fillings. Smooth the tops with the back of a spoon for a polished finish.
09 - Refrigerate or freeze for at least 20 minutes until chocolate is completely set and firm to the touch.
10 - Transfer cups to an airtight container and store in the refrigerator until ready to serve.

# Expert Advice:

01 -
  • You get to eat actual cookie dough without the food safety anxiety, thanks to heat-treated flour that tastes completely normal.
  • The three-layer structure feels fancy enough to gift but simple enough that even your first attempt turns out impressive.
02 -
  • The order matters: chocolate base first, then peanut butter, then dough, then chocolate seal—skipping steps or layering differently changes the structure and they may not hold together.
  • If your chocolate seizes (turns thick and grainy), add a teaspoon of coconut oil and stir gently; it will usually come back to life.
03 -
  • If you're giving these as gifts, assemble them in a pretty box or tin while they're still cold so the chocolate shell stays intact and glossy.
  • Double the recipe and freeze extras; they actually taste better after a day or two as flavors meld and the texture firms up perfectly.
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