This year has been my sweet craving winter. I think it’s because it has been really cold and really snowy. Or maybe it’s because I have been cooped up indoors way too much. On the plus side, I have been making a lot of delicious treats that I have wanted to make for ages. And I’m still breastfeeding, so I can get away with it, right? Ha! These babies are totally sinful. I mean really, peanut butter, cookie dough AND chocolate? Yes please! I’ll take two, thank you. I love to keep them in a large ziploc baggie in the fridge. That way, they will last a long time. Well, theoretically they should, but I end up eating them a lot faster than I’d like. The easiest way to eat cookie dough, chocolate and peanut butter. Need I say more?
Recipe from How Sweet It Is
Chocolate Chip Cookie Dough Peanut Butter Cups
Creamy, satisfying candy cups that are filled with peanut butter and cookie dough. A perfect treat to have on hand.
Ingredients
- 2 1/2 cups milk chocolate chips
- 1/2 cup unsalted butter
- 1/3 cup packed light brown sugar
- 1 teaspoon vanilla extract
- 1/4 cup creamy peanut butter
- 3/4 cup confectioners' sugar
- 2 Tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
Instructions
- In a small saucepan, melt the butter over medium-high heat. Whisk in the brown sugar until dissolved, then let it bubble for 1-2 minutes. Remove from heat and whisk in peanut butter, then the vanilla. Let sit and cool completely, about 20 minutes.
- Meanwhile, line a mini muffin with with liners. Melt 1 1/4 cups of chocolate chips either in the microwave or over a pot of barely simmering water. Drop 1/2-1 teaspoon of chocolate into each liner, then use a pastry brush to brush chocolate up the sides of the liner. (This will be messy!) Place in the freezer for 20 minutes. By this point the butter mixture should be cool. Whisk in confectioners' sugar, salt and flour, until combine and a few lumps remain. Fold in the mini chocolate chips. Place in the refrigerator for about 15 minutes to allow the dough to harden.
- Remove muffin tin and cookie dough, then place 1 teaspoon of cookie dough 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 they are best stored in the refrigerator.
