Cookie Dough Peanut Butter Cups (Print View)

Rich peanut butter cups filled with smooth cookie dough and coated in chocolate for a no-bake delight.

# Components:

→ 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

# 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, stirring until combined. Fold in mini chocolate chips and chill in refrigerator while preparing chocolate coating.
02 - Line a 12-cup muffin tin with paper liners, ensuring they sit flat and even in each cup.
03 - Combine chocolate chips with coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each burst, until completely smooth and melted.
04 - Spoon approximately 1 tablespoon of melted chocolate into each lined cup. Tilt and tap the muffin tin to coat the bottom evenly. Transfer to freezer and chill for 10 minutes until set.
05 - Combine creamy peanut butter, melted butter, powdered sugar, and pinch of salt in a mixing bowl. Stir until smooth and well incorporated.
06 - Remove muffin tin from freezer. Drop a heaping teaspoon of peanut butter mixture onto the set chocolate layer 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, forming an even distribution.
08 - Top each cup with melted chocolate to completely cover all fillings. Smooth the tops with the back of a spoon for a finished appearance.
09 - Chill finished peanut butter cups in the refrigerator or freezer for at least 20 minutes until chocolate is completely set and firm.
10 - Transfer cooled cups to an airtight container and store in the refrigerator until ready to serve.

# Expert Advice:

01 -
  • You get three desserts in one bite—cookie dough, peanut butter, and chocolate—without the guilt of eating raw flour.
  • They taste expensive and impressive but require zero baking skills, just patience and a freezer.
  • Once you nail these, you'll stop buying the boxed version and never look back.
02 -
  • Heat-treating flour is non-negotiable for raw dough safety, but most people skip it and get away with it until they don't; spend the 2 minutes and never worry.
  • Don't use melted softened butter for the dough itself; the texture changes completely and your cups become greasy instead of rich.
  • If your chocolate seizes and turns grainy, you cannot fix it; always use those 30-second bursts and stir patiently.
03 -
  • If you're making these for the first time, let yourself take breaks between layers rather than rushing; your future self will thank you when they look bakery-quality.
  • Keep a wet paper towel nearby while you're layering so you can wipe your spoon between each cup and keep chocolate from building up and looking messy.
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