Cookie Dough Peanut Butter Cups

Imagine biting through a silky shell of rich melted chocolate, hitting a creamy layer of salty-sweet peanut butter, and then discovering a hidden pocket of soft, chocolate-studded cookie dough at the very center. These Cookie Dough Stuffed Homemade Peanut Butter Cups are exactly that fantasy made real — a three-layer dessert that fuses two of America's most beloved treats into one irresistible, no-bake bite. Made with a safe, eggless cookie dough and a simple peanut butter filling, they come together in just about an hour and require nothing more than a muffin tin and a microwave. Whether you're making them for a party, gifting them in a pretty box, or simply treating yourself on a quiet afternoon, these cups are guaranteed to become a household obsession.

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What makes these peanut butter cups truly special is the thoughtfulness behind every layer. The base and top are a glossy, snappy chocolate coating made with semisweet or milk chocolate chips melted gently with a touch of coconut oil for fluidity and shine. Nestled just above the chocolate base is a smooth, slightly salty peanut butter layer — creamy peanut butter whisked with melted butter and powdered sugar until it achieves that classic Reese's-like richness. And crowning it all in the middle is that dreamy cookie dough: buttery, brown-sugary, vanilla-kissed, and loaded with mini chocolate chips. Every element earns its place, and together they are simply magical.

Ingredients

• For the Cookie Dough
• 1/4 cup (60 g) unsalted butter, softened
• 1/4 cup (50 g) light brown sugar, packed
• 2 tbsp (25 g) granulated sugar
• 1/2 tsp vanilla extract
• 1 tbsp milk
• 1/2 cup (65 g) all-purpose flour, heat-treated*
• 1/4 tsp salt
• 1/3 cup (60 g) mini chocolate chips
• For the Peanut Butter Layer
• 1/2 cup (120 g) creamy peanut butter
• 2 tbsp (28 g) unsalted butter, melted
• 1/4 cup (30 g) powdered sugar
• Pinch of salt
• For the Chocolate Coating
• 2 cups (340 g) semisweet or milk chocolate chips
• 2 tsp coconut oil or vegetable oil

Keeps spices within easy reach while cooking, helping you season dishes quickly during everyday meal prep.

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Instructions

Step 1 — Prepare the cookie dough

In a medium bowl, cream together the 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 the fridge while you prepare the chocolate.

Step 2 — Prepare the muffin tin

Line a 12-cup muffin tin with paper liners.

Step 3 — Melt the chocolate

Melt the chocolate chips with coconut oil in a microwave-safe bowl in 30-second bursts, stirring until smooth.

Step 4 — Create the chocolate base

Spoon about 1 tablespoon of melted chocolate into each liner. Tilt or tap the pan to coat the bottom. Chill in the freezer for 10 minutes.

Step 5 — Make the peanut butter layer

Meanwhile, mix the peanut butter, melted butter, powdered sugar, and a pinch of salt until smooth.

Step 6 — Add the peanut butter layer

Remove muffin tin from freezer. Drop a heaping teaspoon of peanut butter mixture onto the set chocolate in each cup, flattening it slightly.

Step 7 — Add the cookie dough

Scoop about 1 teaspoon of the chilled cookie dough and gently press onto the peanut butter layer in each cup.

Step 8 — Seal with chocolate

Top each cup with enough melted chocolate to cover the fillings completely, smoothing the tops.

Step 9 — Chill until set

Chill in the fridge or freezer for at least 20 minutes until set.

Step 10 — Store

Store cups in an airtight container in the refrigerator.

Zusatztipps für die Zubereitung

Damit das Mehl sicher für den Rohverzehr ist, muss es vor der Verwendung hitzebehandelt werden. Dafür einfach das Mehl in der Mikrowelle auf höchster Stufe 1 Minute lang erhitzen, dabei nach der Hälfte der Zeit umrühren — alternativ bei 175 °C (350 °F) für 5 Minuten im Ofen backen. Achte darauf, das Mehl vollständig abkühlen zu lassen, bevor du es in den Teig einarbeitest, damit die Butter nicht schmilzt und die Textur des Cookie-Teigs erhalten bleibt. Für eine milchfreie Variante kann die reguläre Milch einfach durch Mandel- oder Hafermilch ersetzt werden, ohne dass der Geschmack oder die Konsistenz darunter leiden.

Varianten und Anpassungen

Diese Peanut-Butter-Cups lassen sich auf viele Arten abwandeln. Wer einen intensiveren Schokoladengeschmack bevorzugt, greift zur Zartbitterschokolade statt zu Milch- oder halbsüßer Schokolade. Für eine besondere Note kann vor dem letzten Abkühlen etwas fleur de sel oder grobes Meersalz auf die Oberseite gestreut werden — die salzige Note hebt die Süße auf wunderbare Weise hervor. Wer keine Erdnussbutter mag oder eine allergenfreie Version benötigt, kann stattdessen Mandelmus oder Sonnenblumenkernmus verwenden. Die Mini-Schokoladenchips im Cookie-Teig lassen sich auch gegen gehackte Nüsse, bunte Streusel oder weiße Schokoladenchips austauschen, je nach persönlichem Geschmack.

Serviervorschläge

Diese Cookie-Dough-gefüllten Erdnussbutter-Cups schmecken direkt aus dem Kühlschrank am besten — leicht gekühlt, mit einem festen Schokoladenmantel und einem weichen, cremigen Innenleben. Sie eignen sich hervorragend als Dessert nach einem Abendessen, als süße Überraschung auf einem Buffet oder als Geschenk in einer hübschen Box. Für eine besonders festliche Präsentation können die Cups auf einem Teller mit ein paar zusätzlichen Mini-Schokoladenchips und einem Hauch Puderzucker angerichtet werden. Dazu passt eine Kugel Vanilleeis oder ein Glas kalte Milch — ein absoluter Genuss für Jung und Alt.

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Once you make a batch of these Cookie Dough Stuffed Homemade Peanut Butter Cups, it's nearly impossible to go back to store-bought. They capture everything you love about classic peanut butter cups while adding that irresistible, nostalgic charm of raw cookie dough. With just one hour from start to finish, no oven required, and ingredients you likely already have on hand, this recipe is as practical as it is indulgent. Keep a batch tucked in the refrigerator for whenever a craving strikes — because with these around, that craving is never far away.

Perfect for frying eggs, sautéing vegetables, and simmering small-batch sauces for quick everyday meals.

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Common Recipe Questions

→ How is the cookie dough made safe to eat without eggs?

The flour is heat-treated by microwaving or baking to eliminate bacteria, making the cookie dough safe to consume raw.

→ Can I use dairy-free ingredients for these cups?

Yes, almond or oat milk substitutes work well, and selecting dairy-free chocolate chips makes these cups suitable for dairy-free diets.

→ What is the best way to melt the chocolate?

Melt chocolate chips with a small amount of coconut or vegetable oil in short microwave bursts, stirring until smooth to prevent burning.

→ How long should the cups chill before serving?

Chill the assembled cups in the fridge or freezer for at least 20 minutes to allow the chocolate to set firmly.

→ Can dark chocolate be used instead of semisweet or milk chocolate?

Yes, dark chocolate adds a richer flavor and pairs nicely with the sweet and salty layers.

→ Are there common allergens in these peanut butter cups?

They contain peanuts, milk, wheat gluten, and possibly soy if present in chocolate chips; always check ingredient labels carefully.