Cookie Dough Peanut Butter Cups (Printable Version)

Creamy peanut butter cups combined with rich chocolate chip cookie dough for an irresistible sweet treat.

# 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

# How To Make It:

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. Chill in refrigerator while preparing remaining components.
02 - Line a 12-cup muffin tin with paper liners.
03 - Melt chocolate chips with coconut oil in a microwave-safe bowl in 30-second intervals, stirring between each burst until smooth and fully melted.
04 - Spoon approximately 1 tablespoon of melted chocolate into each muffin liner. Tilt or tap the pan to evenly coat the bottom of each cup. Transfer to freezer and chill for 10 minutes until set.
05 - In a bowl, combine creamy peanut butter, melted butter, powdered sugar, and a pinch of salt. Mix until smooth and fully incorporated.
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 muffin cup.
08 - Pour enough melted chocolate over each cup to completely cover the fillings. Smooth the tops with a spoon for an even finish.
09 - Chill in refrigerator or freezer for at least 20 minutes until chocolate is completely set and firm.
10 - Transfer peanut butter cups to an airtight container and store in the refrigerator until ready to serve.

# Expert Advice:

01 -
  • You get to eat raw cookie dough without any guilt or food safety worries, thanks to heat-treated flour.
  • These taste like a professional candy shop creation but come together in about an hour with zero baking involved.
  • They're the kind of homemade gift that makes people ask for your recipe immediately.
02 -
  • The heat-treated flour is not optional—raw flour can harbor bacteria, and this simple step makes the cookie dough completely safe to eat.
  • Rushing the chilling between layers is the number one mistake; each freeze time exists so the layers don't collapse into each other and lose their definition.
03 -
  • Use a small ice cream scoop or melon baller to portion the layers evenly; consistency makes these look homemade in the best way.
  • If you absolutely cannot find heat-treated flour, you can use pasteurized flour or even replace it with a gluten-free flour blend that's been heat-treated in the same way.
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