Soooooo… you know that episode of Sex and the City where Miranda has to dump dish soap on top of chocolate cake just so she will stop eating it??

Chocolate Chip Cookie Dough Peanut Butter Cups I

Uh. Yeeeeeah.

These are like… of that caliber.

Chocolate Chip Cookie Dough Peanut Butter Cups I

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.

Chocolate Chip Cookie Dough Peanut Butter Cups I

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.

Chocolate Chip Cookie Dough Peanut Butter Cups I

Face? Meet peanut butter cookie dough cups.


Chocolate Chip Cookie Dough Peanut Butter Cups I

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.

Chocolate Chip Cookie Dough Peanut Butter Cups I


share:    Pin It    

309 Responses to “Chocolate Chip Cookie Dough Peanut Butter Cups.”

  1. #
    Rebecca — January 7, 2013 @ 2:14 pm

    Insanely, addictively delicious. Used natural pb in these with outstanding results. Planning to incorporate pretzel pieces in the next batch for a wee bit of salty crunch.


  2. #
    Eileen — April 30, 2013 @ 8:07 pm

    When you let the butter and brown sugar bubble, were you continuing to whisk it? As if to brown the butter? Or should I just leave it alone and let it bubble?


  3. #
    giselle — June 27, 2013 @ 4:47 pm

    Love cookies and documentaries


  4. #
    veronica — July 17, 2013 @ 10:02 pm



  5. #
    Victoria DeCesare — July 27, 2013 @ 9:41 pm

    These were really good! However, they tasted more peanut butter cookie doughthan just regular chocolate chip cookie dough, so in the end I thought they tasted just like a really good Reeses. Not complaining though :)


  6. #
    Jayson Catedral — July 31, 2013 @ 10:04 am

    Looks cute. This is a must try on my list as I love reese’s.


  7. #
    Rhonda @Wine-y-Wife — August 8, 2013 @ 5:38 pm

    That is genius!


  8. #
    Anne — October 31, 2013 @ 3:56 pm

    These look awesome! These would be great for Christmas food gifts. Thanks for sharing!


  9. #
    Bronte — December 16, 2013 @ 7:26 pm

    Would I be able to double this recipe safely? or do you think the extra time would cause some issues with chocolate solidifying or the brown sugar and butter settling? Thank you, these look divine! True heaven


  10. #
    baleigh — January 16, 2014 @ 2:12 pm

    do i have to use peanut butter?
    i want it just to taste like chocolate chip cookie dough


  11. #
    Maddy — January 22, 2014 @ 12:52 am

    Too much sugar in the cookie dough, maybe a bit less – it tastes a bit sugary. Other than that these are awesome!!


  12. #
    Dani Garrison — April 18, 2014 @ 11:46 am

    “Face? Meet peanut butter cookie dough cups.


    hahaha had a good laugh


  13. #
    lunazaz1999 — May 6, 2014 @ 10:10 pm

    i live in Australia and was just wondering if powder suger was like icing sugar or is it like caster sugar?


    • foodie 22 — October 24th, 2014 @ 1:52 am

      Yes, icing sugar is the same as powdered sugar


  14. #
    Kylie — June 29, 2014 @ 7:23 am

    I have just fallen in love. OMG these sound delicious and i have to try them. Thank you :)


  15. #
    amelia — September 13, 2014 @ 5:17 am

    sounds amazing, i can’t wait to try! as I’m english I’m a little confused over the amount of chocolate chips, what does 21/2 mean? x


    • Jessica Shrock — October 22nd, 2014 @ 3:27 pm

      2 1/2 = 2.5 or two and one-half cups of chocolate chips.


  16. #
    kim — September 23, 2014 @ 2:22 am

    Omg. When I saw this, I can’t breathe! omg omg , this is like heaven :) :) thanks for sharing!


  17. #
    Jane — October 31, 2014 @ 9:40 am

    Mmmmm, that looks tasty!


  18. #
    Honey Muffin Recipe — November 14, 2014 @ 9:08 am

    Nice information with this delicious cake recipe. I hope to make this delicious cake later. Thanks


  19. #
    Emily — December 20, 2014 @ 10:06 am

    Did you use regular cupcake liners? Silicone? Parchment Paper? Thank you!


  20. #
    Courtney — January 3, 2015 @ 11:37 pm

    When you let the butter and brown sugar bubble, do you whisk it? Or should I just leave it alone and let it bubble?


  21. #
    Cheryl — January 24, 2015 @ 2:02 pm

    NEVER, NEVER, NEVER have flour in a recipe where the final food is eaten raw. There is too much risk of poisoning by e coli and salmonella, and if your recipe makes someone very sick or kills them you are liable.

    Switch the flour out for something that can be ground to a powder, such as peanut flour (more peanutty taste!) that won’t be so likely to contaminate your food.

    Thank you


  22. #
    Nikki Wills — March 4, 2015 @ 9:57 am

    These look insanely delicious! I fully support the concept of eating them for lunch.


  23. #
    janriav — June 24, 2015 @ 9:16 am

    This looks absolutely awesome! I’m a sweet freak and I can’t wait to try this recipe!


  24. #
    Isabelle — July 8, 2015 @ 1:38 pm

    Hi! if I didn’t want to have peanut butter in my cookie dough, can I just make your original cookie dough recipe and combine that with your method putting pf putting it in a chocolate cup?

    Thank you!


1 3 4 5


Leave a Comment

Current ye@r *