Cookie Dough Stuffed Peanut Butter (Printer-friendly)

Rich peanut butter cups filled with an eggless chocolate chip cookie dough for a sweet indulgence.

# 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

# Directions:

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, stirring until combined. Fold in mini chocolate chips. Refrigerate while preparing remaining components.
02 - Line a 12-cup muffin tin with paper liners.
03 - Combine chocolate chips and coconut oil in a microwave-safe bowl. Microwave in 30-second intervals, stirring between each burst, until completely smooth.
04 - Distribute approximately 1 tablespoon melted chocolate into each liner. Tilt and tap the pan gently to coat the bottom evenly. Transfer to freezer for 10 minutes to set.
05 - Combine peanut butter, melted butter, powdered sugar, and salt in a bowl. Mix until smooth and homogeneous.
06 - Remove muffin tin from freezer. Deposit a heaping teaspoon of peanut butter mixture onto the chocolate base in each cup, gently flattening 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 - Spoon melted chocolate over each cup, completely covering the fillings. Smooth the tops with the back of a spoon for an even finish.
09 - Transfer to refrigerator or freezer for at least 20 minutes until chocolate coating is completely set and firm.
10 - Transfer cooled peanut butter cups to an airtight container and store in the refrigerator.

# Expert Tips:

01 -
  • Two desserts collide in one bite, so you get that cookie dough craving and chocolate-peanut butter satisfaction simultaneously.
  • Eggless cookie dough means you can taste-test guilt-free while making them, which honestly makes the whole process more fun.
  • These come together in about an hour and feel like fancy homemade candy, even though the technique is surprisingly forgiving.
02 -
  • Heat-treating your flour isn't optional—raw flour carries a real food safety risk, so don't skip this step even though the dough will taste fine without it.
  • If your chocolate coating looks dull or cracks when you try to coat it, you likely went too warm; let it cool slightly and try again, as the addition of coconut oil should prevent this if the chocolate isn't overheated.
03 -
  • Chill your cookie dough longer if it seems soft—a firmer dough is easier to scoop and less likely to slip around on the peanut butter layer.
  • If you're making these during summer or in a warm kitchen, work faster and keep everything in the freezer between steps so nothing softens or loses its shape.
Go Back