Cookie Dough Stuffed Peanut Butter Cups (Printable Version)

Rich peanut butter cups filled with an eggless chocolate chip cookie dough for a decadent 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 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 liner. Tilt or tap the pan to coat the bottom evenly. Chill in freezer for 10 minutes until set.
05 - Mix peanut butter, melted butter, powdered sugar, and pinch of 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 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 completely cover all fillings, smoothing the tops with a spoon for even coverage.
09 - Chill in refrigerator or freezer for at least 20 minutes until chocolate is completely set and firm.
10 - Transfer cups to an airtight container and store in refrigerator until ready to serve.

# Tips for Success:

01 -
  • Two desserts collide in one bite, so you get the indulgence without the guilt of making two separate batches.
  • The cookie dough is completely safe to eat raw thanks to heat-treated flour, which means you can nibble while assembling without worry.
  • These feel homemade and impressive but take less than an hour of actual work, mostly waiting for chocolate to set.
02 -
  • Heat-treating the flour is not optional if you're eating raw dough—salmonella is real, and the flour does look and taste exactly the same after treatment.
  • Melting chocolate in short bursts prevents it from burning or becoming grainy; if it does seize, add a tiny bit more coconut oil and stir gently until it relaxes.
  • The timing of your chocolate setting is everything—rush the first layer and your fillings will sink, but freeze it too long and the next layer won't stick properly.
03 -
  • Use a small cookie scoop for the peanut butter layer—it ensures consistency across all twelve cups and makes assembly feel less fussy.
  • If your chocolate is too thick to spread smoothly, add one more drop of coconut oil and stir gently rather than heating it again, which can ruin the texture.
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