Cookie Dough Peanut Butter Cups (Print Version)

Rich peanut butter cups layered with eggless chocolate chip cookie dough and coated in smooth chocolate.

# Ingredient List:

→ 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

# Recipe Steps:

01 - In a medium bowl, cream together softened butter, brown sugar, and granulated sugar until smooth. Mix in vanilla and milk. Add heat-treated flour and salt; mix until combined. Fold in mini chocolate chips. Chill in refrigerator while preparing chocolate coating.
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 bursts, stirring between intervals until smooth and fully melted.
04 - Spoon approximately 1 tablespoon of melted chocolate into each paper liner. Tilt or tap the pan gently to coat the bottom evenly. Transfer to freezer for 10 minutes until set.
05 - Mix creamy peanut butter, melted butter, powdered sugar, and salt until smooth and well combined.
06 - Remove muffin tin from freezer. Drop a heaping teaspoon of peanut butter mixture onto the set chocolate in each cup, flattening it 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, smoothing the tops with the back of a spoon.
09 - Chill in refrigerator or freezer for minimum 20 minutes until fully set and firm.
10 - Transfer chilled peanut butter cups to an airtight container and store in refrigerator until ready to serve.

# Expert Suggestions:

01 -
  • You get three textures in one bite: crispy chocolate shell, creamy peanut butter, and that raw cookie dough moment that tastes like the best part of baking.
  • These are eggless, so you can actually eat the cookie dough without guilt or worry, which honestly changes everything.
  • Making them is surprisingly forgiving and meditative, with no oven required, just patience and a freezer.
02 -
  • Heat-treating the flour is not optional when eating raw dough—a quick microwave minute at high power, stirring halfway, eliminates food safety concerns and honestly tastes better because the flour is slightly more toasted.
  • The coconut oil in the chocolate isn't just for thinness; it actually changes how the chocolate sets, creating a snap when you bite instead of a waxy texture, and this one detail is what separates homemade from homemade-tasting.
03 -
  • Use a small cookie scoop for the dough instead of eyeballing teaspoons, because consistency in size makes them look intentional and ensures they bake evenly in temperature when freezing.
  • If your chocolate starts to seize or thicken, add one more teaspoon of coconut oil and stir gently until it loosens back up—this rescue works every time and no one will ever know it happened.
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