Chocolate Chip Cookie Dough Peanut Butter Cups.
Uh. Yeeeeeah.
These are like… of that caliber.
And that totally almost happened to me. You PROBably should not make these if you are home alone for four days. Word to the wise, FYI.
I ate what felt like a million, then had a plate of 5-day old green bean fries from the fridge and called it lunch. I do not recommend this. The leftover green bean fries – not the cookie dough cups.
I definitely recommend those.
For lunch.
Face? Meet peanut butter cookie dough cups.
Inhale.
Chocolate Chip Cookie Dough Peanut Butter Cups
[cookie dough adapted from cookie dough dip]
makes 24 cups
2 1/2 cups milk chocolate chips
1/2 cup unsalted butter
1/3 cup packed brown sugar
1 teaspoon vanilla extract
1/4 cup creamy peanut butter
3/4 cup powdered sugar
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/2 cup mini chocolate chips
In a small saucepan, heat butter until melted. Whisk in brown sugar until dissolved, then let it bubble for 1-2 minutes. Remove from heat and whisk in peanut butter. The mixture will be liquidly. Whisk in vanilla. Let sit and cool completely, about 20 minutes.
Line a mini muffin with with liners. Melt 1 1/4 cups of chocolate chips (I do mine in the microwave, heating on full power for 20 seconds, stir, 30 seconds again, and stir until melted). Drop 1/2-1 teaspoon of chocolate into each liner, then use a pastry brush to brush chocolate up the sides of the liner. Place in the freezer for 20 minutes. By this point the butter + sugar mix should be cool. Whisk in powdered sugar, salt and flour, until combine and few lumps remain. Fold in mini chocolate chips. The dough will be wet, but pop it in the fridge for 15 minutes to harden.
Remove muffin tin and cookie dough, then place 1 teaspoon of cookie dough (I somewhat rolled mine) into the chocolate cups. Place back in the freezer for 10-15 minutes. Melt the remaining chocolate chips, then cover each cookie dough top with chocolate, smoothing with a spoon. Freeze again for 15-20 minutes. These are fine out in room temperature for a few hours (they may soften a bit) but I like them best stored in the fridge.
Note: I’m sure if you temper your chocolate and let it sit at room temperature these will harden without the freezer, but this is what works for me best.
Sigh.
324 Comments on “Chocolate Chip Cookie Dough Peanut Butter Cups.”
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Oh my stars! I have these in the final freezer stage right now! I didn’t have mini muffin cups, so I just used regular size…I figure then I won’t eat as many ;) The kids are gonna love me when they get home from school!
OMG. I think I’m going to just mix this up and use Ghiradelli squares to scoop up large bits and eat.
Yes and please.
That is brilliant. I will be doing the same thing, now that you have given me this idea….possibly with the caramel or peanut butter Ghiradelli squares.
hi
Made these minus the peanut butter– delicious!!
I made those. I just changed some ingredients but it’s AMAZING if you want see the result http://melinthekitchen.canalblog.com/archives/2012/04/04/23933353.html
Thanks again !
Way to ruin my goal to lose the 5 pounds I gained stuffing my face in San Fran the past week. I bet these are worth it though.
Just got done making these! Waiting for those last 15 minutes till we can taste one! Sigh.
Wow, those chocolate chip peanut butter cookie dough cups do look amazing! There are a lot of other good recipes from your favorite restaurants like Outback, Applebee’s, Chili’s, and Olive Garden in this eBook! http://nestez.com/recipe.php Save money and eat at home!
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Just made these and they are so good – Ate two already and need to stop since they’re going in Easter gift boxes! The only problem I had was 20 minutes wasn’t long enough for me to cool the butter/sugar mixture. The chocolate chips melted when I folded them in so I must not have waited long enough for the mixture to cool. They still taste amazing!
Went with the premade Tollhouse cookie dough. Super easy. Everyone loved them.
This is a great idea! I’ll skip the peanut butter, my daughter is allergic, and get to enjoy a yummy “cup” candy!
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i can’t believe i’m just now seeing these.
these are sent from heaven, i’m pretty sure haha!
Do you think regular sized muffin tins would work? Also, do you think you could leave out the flour so it would be gluten free?
Regular sized will work, they will just be big! And I’m not sure about leaving the flour out entirely… but I made these with coconut flour and actually loved the taste even more. If possible, I’d try a gluten free flour before leaving it out.
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These are so delicious! My boyfriend and I completely enjoyed them. Next time to save time I may just use the pre-made cookie dough idea if I’m in a rush. But I will definitely make again!! yummm
These were amazing! I just made them today and they’re absolutely delicious. And genius. What an awesome recipe. I’m definitely going to be spreading this one around!
Cook dough is hardening as I write this. I really hope they turn out!
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Hi,
I was just wondering if you could make these with the three flavors that you included in your
cookie dough dip trio. I was thinking of making these for a friend, and they sound delicious.
Thanks!
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Holy. Crap. This is pretty brilliant. Must have these.
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Amazing. I love this cookies. Your pictures are amazing to. Great shots. Yummy yummy!
Oh my! Those looks so good. Cookie dough is the best. I could proabably eat all those in one sitting.
Does anyone know if you can just leave the peanut butter out? Or substitute it for anything? My family is not big on peanut butter but these look amazing!
ok so I wish I would have seen this page before I attempted to make these. My husband told me about these but didn’t tell me to use the cupcake things. So after I made them I thought, hummm how am I going to get these out of the tin! Ya the bottom chocolate is not attached now but the top is and man are they looking good!!!!!
oh Kayla I just used a normal chocolate chip cookie recipe
I should not be reading your blog while I am on a diet. OMG!!!
I think I have gone and went to dessert heaven, this looks SO GOOD! I can’t even believe it!
I’m ashamed for you.
I saw (and pinned) these on pinterest. I had to rush right over and get the recipe. OMGosh do these look amazing! Thank you so much for sharing.
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can we meet for lunch next time these are being served? :)
Replace flour with rice flour and that simply these are gluten free………….oh, wow!
For those of you who are using pre-made or the standard cookie dough recipe, take note that this one doesn’t have eggs in it. Your other recipes or pre-made stuff has eggs, and the dough isn’t getting cooked. Not a good plan to eat raw cookie dough (although we all know we do), especially if these weren’t being refrigerated all the time.
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I absolutely love this idea and I am trying to make them right now. the only problem I am having is that I didn’t use peanut butter and when the butter brown sugar mixture cooled it was one big hard brown sugar candy making it impossible to stir in the powdered sugar, salt, and flour..any suggestions? Thank you!
yum! these look too good to be true! ;)
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I just made these using my sister’s home-made cashew butter!!! OMG they are killer! Thank you for sharing this recipe!
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Sooo….I just made these, kinda. I was out of butter (whoops!) so I substituted unsweetened applesauce instead (cause I do that in my regular cookie recipe, so it seemed like a good idea). Of course, chilling makes the butter hard, right? And applesauce doesn’t harden…yeah it was a thick soupy gloop. I filled the chocolate cups with it anyway. Not terrible, just not the best cookie dough flavor and texture. Kinda has a bit of acidic appleyness to them, oh well. They are my hubby’s Dad’s Day gift in two days, so they will just have to do! His B-day is the following week, so I could just surprise him with a follow-up correct version, I guess. Thanks for the recipe idea! PS to those using store bought cookie dough – it has raw eggs in it, I would just make the recipe given or your own standard cookie recipe minus those raw eggs!!!
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