Most people probably don’t sit around pondering how to make peanut butter cups better. They’re already amazing. “If it ain’t broke, don’t fix it,” they say. Well to me, just because something “ain’t broke” doesn’t mean it can’t be improved upon. And the only way I can think to improve a chocolate peanut butter cup is with cookie dough.
My Chocolate Peanut Butter Cookie Dough Cups replace the classic peanut butter filling with actual peanut butter cookie dough. This is dough you can feel good about eating. Don’t get me wrong, it’s indulgent and rich, but it’s egg-free, so there’s no risk for salmonella.
Although, I’m still not convinced that salmonella in cookie dough isn’t just a conspiracy theory to keep me from enjoying life.
Even though we’ve changed up a classic, these Chocolate Peanut Butter Cookie Dough Bites still maintain the trait that makes the original so good in the first place: a balance of salty-sweetness. You can’t deny that chocolate and peanut butter make a strong team, and that’s why we love them so much.
When you find something that works so well, you don’t mess with it, but you might find a way to make it work even better. That’s when you’ll find my Chocolate Peanut Butter Cookie Dough Bites.
A Few Tips Before You Get Cooking:
- Feel free to make the dough as much as a day in advance then make the candies whenever you’re ready.
- Always heat chocolate in intervals when using a microwave to melt it. This keeps it from burning and makes it melt quicker.
- You can freeze these to make them set up faster, but there’s a trade-off; when you take them out to room temperature again, they form an unattractive layer of condensation.
- Pick out cute wrappers with fun colors or patterns to make these as pretty as they are tasty. Nowadays, they make all kinds of whimsical designs.
Chocolate Peanut Butter Cookie Dough Cups
By The Smart Cookie Cook
Ingredients:
- 1/2 cup creamy peanut butter
- 1 tbsp. butter
- 1/3 cup packed dark brown sugar
- 1/8 tsp. salt
- 3/4 cup all-purpose flour
- 1 tsp. vanilla
- 32 oz. semisweet chocolate chips
Directions:
- In a large mixing bowl, beat together peanut butter, butter, sugar, salt, flour, and vanilla until evenly combined. If it’s too thick, add a bit of water, 1 tbsp. at a time. Set aside.
- Line a mini cupcake tin with mini cupcake liners. Set aside.
- Place chocolate in a microwave-safe bowl and microwave on high for 30-second intervals, stirring well in-between, until completely melted. This should take about 3 intervals.
- Cover the bottom of the muffin tins with a thin layer of chocolate. Take a scant teaspoon of peanut butter “dough” and flatten into a circle. Place on top of the chocolate then cover completely with another layer of chocolate.
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- Place in fridge until completely set, about 1 hour. Enjoy. Keep stored in fridge in an air-tight container.
