Cookie Dough Peanut Butter Cups (Print Version)

Rich peanut butter cups stuffed with smooth chocolate chip cookie dough, chilled for a decadent bite.

# 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

# Steps to Follow:

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; mix until combined. Fold in mini chocolate chips. Chill in the refrigerator while preparing the chocolate.
02 - Line a 12-cup muffin tin with paper liners.
03 - Melt chocolate chips with coconut oil in a microwave-safe bowl using 30-second bursts, stirring between intervals until completely smooth.
04 - Spoon approximately 1 tablespoon of melted chocolate into each lined cup. Tilt or tap the pan to coat the bottom evenly. Chill in the freezer for 10 minutes until set.
05 - Mix creamy peanut butter, melted butter, powdered sugar, and a pinch of salt until the mixture reaches a smooth, spreadable consistency.
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 enough melted chocolate to completely cover the fillings, smoothing the tops with a spoon for an even finish.
09 - Chill in the refrigerator or freezer for at least 20 minutes until completely set and firm.
10 - Transfer cups to an airtight container and store in the refrigerator until ready to serve.

# Additional Tips::

01 -
  • No baking required — the entire recipe is assembled without turning on an oven.
  • Safe to eat raw — the flour is heat-treated so the cookie dough is completely edible.
  • Three incredible layers — chocolate, peanut butter, and cookie dough in every single bite.
  • Make-ahead friendly — they store beautifully in the refrigerator for days.
  • Customizable — use dark, milk, or semisweet chocolate and adapt easily for dairy-free diets.
  • Yields 12 cups — perfect for sharing, gifting, or stashing away for yourself.
02 -
  • Heat-treat your flour — microwave it on high for 1 minute, stirring halfway, or bake at 350°F (175°C) for 5 minutes before using to ensure it's safe to eat raw.
  • Work quickly with the chocolate — if it starts to set before you finish topping all 12 cups, reheat it briefly in the microwave in 15-second bursts.
  • Chill between layers — don't skip the freezer step after the chocolate base; a firm base makes layering the peanut butter and cookie dough much easier.
  • Use a cookie scoop — a small cookie scoop helps portion the cookie dough evenly and keeps your hands clean.
  • Try dark chocolate — for a richer, more complex flavor that beautifully balances the sweet peanut butter and cookie dough layers.
  • Add flaky sea salt — sprinkle it on top of each cup before the final chill for an elegant, sweet-and-salty finish.
  • Dairy-free swap — use almond or oat milk in the cookie dough for a dairy-free version that tastes just as delicious.
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