Cookie Dough Stuffed Cups (Printable)

Peanut butter cups filled with creamy, eggless chocolate chip cookie dough and coated in smooth chocolate.

# 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

# Method:

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; combine thoroughly. Fold in mini chocolate chips and refrigerate while preparing chocolate coating.
02 - Insert paper liners into a 12-cup muffin tin, ensuring they sit evenly in each cup.
03 - Combine chocolate chips with coconut oil in a microwave-safe bowl. Heat in 30-second intervals on high power, stirring between each burst until completely smooth.
04 - Spoon approximately 1 tablespoon of melted chocolate into each paper liner. Tilt and tap the muffin tin to evenly coat the bottom of each cup. Transfer to freezer for 10 minutes until set.
05 - Combine peanut butter, melted butter, powdered sugar, and salt in a bowl. Mix until achieving a smooth, spreadable consistency.
06 - Remove muffin tin from freezer. Distribute a heaping teaspoon of peanut butter mixture onto the set chocolate base in each cup, gently flattening the surface with the back of a spoon.
07 - Scoop approximately 1 teaspoon of chilled cookie dough and gently press it onto the peanut butter layer in each cup, distributing evenly.
08 - Top each cup with sufficient melted chocolate to completely cover all fillings. Use a spoon to smooth the tops and ensure even coverage.
09 - Refrigerate or freeze the peanut butter cups for a minimum of 20 minutes until the chocolate coating is completely set and firm.
10 - Transfer cooled peanut butter cups to an airtight container and store in the refrigerator until ready to serve.

# Expert Advice:

01 -
  • You get three textures in one bite: smooth chocolate, creamy peanut butter, and chunks of real cookie dough.
  • No eggs in the dough means you can taste-test guilt-free straight from the mixing bowl.
  • They look homemade in the best way, like something you'd find at a fancy candy shop but made by your own hands.
02 -
  • The heat-treated flour is absolutely essential for food safety when eating raw cookie dough—don't skip this step or try to cut corners with it.
  • Don't let your chocolate get too hot or it will seize and become grainy; those thirty-second bursts are your friend.
  • If your peanut butter layer is too thick, it becomes hard to bite through; keeping it thin and even is what makes these special.
03 -
  • Chill your mixing bowl in the freezer for five minutes before creaming the butter and sugar—it helps the mixture come together faster and stay at the right consistency.
  • Use a small cookie scoop for the dough layer; it's the difference between rustic charm and looking like you know what you're doing.
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