No Bake Peanut Butter Cookie Dough Cups

Catalina Castravet
By Catalina Castravet
3.67 from 3 reviews

Christmas Recipes No Bake Desserts

No Bake Peanut Butter Cookie Dough Cups are easy to make and full of peanut butter flavor. 

These Peanut Butter Cookie Dough Cups are so pretty and tasty, that are perfect for themed parties, and are a hit with kids and adults alike! I love making interesting and delicious desserts, and my other favorites are Unicorn CupcakesGerman Chocolate Cupcakes and Mint Chocolate Chip Oreo Cupcakes.

Peanut Butter Cookie Dough Cups

No Bake Peanut Butter Cookie Dough Cups aren’t just delicious, they are extremely easy to make. There is no need to turn on your oven, you have to do some measuring, the electric mixer some whisking, the microwave some melting and a beautiful and delicious treat is ready.

These Peanut Butter Cookie Dough Cups have layers and layers of deliciousness, like melted milk chocolate that is topped with a crumbly and creamy peanut butter filling, and covered in a blanket of soft and sweet chocolate chip cookie dough. The  cookie dough used in this recipe is eggless, and after refrigeration it hardness a bit and acts as a sweet chocolate chip shell for that center peanut butter filling.

Why you will love these No Bake Peanut Butter Cookie Dough Cups:

  • The cups are very easy to make with ingredients that you probably already have in your pantry.
  • The chocolate and peanut butter combo is delicious, as it adds a little sharpness and nice contrast to the cupcakes.
  • These are perfect for a party and special occasion.
  • Rich, creamy and delicious, they are guaranteed to become a show stopper on the dessert table.

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How to freeze the Peanut Butter Cookie Dough Cups?

Fully wrap cups in plastic wrap tightly. Next, wrap in aluminum foil or place it in freezer bags. Freeze for up to 3 months. Defrost before eating.

Looking for more Peanut Butter desserts? Here are some suggestions:


No Bake Peanut Butter Cookie Dough Cups are easy to make and full of peanut butter flavor.

No Bake Peanut Butter Cookie Dough Cups

No Bake Peanut Butter Cookie Dough Cups are easy to make and full of peanut butter flavor.
3.67 from 3 votes
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Prep Time: 2 hours
Total Time: 2 hours
Servings: 16 servings
Calories: 473kcal
Author: Catalina Castravet


For the chocolate bottom:

  • 16 ounces milk chocolate (chopped or chocolate chips)
  • 1/4 cup butter

For the Peanut Butter filling:

  • 1 cup creamy peanut butter
  • 1/4 cup unsalted butter
  • 1/4 cup granulated sugar
  • cups powdered sugar

Cookie Dough:

  • 1 1/2 sticks unsalted butter (room temperature)
  • 1 cup granulated white sugar
  • 1/2 cup packed light brown sugar
  • 1/4 teaspoon salt
  • 2 tablespoons heavy cream
  • 1 vanilla bean
  • 1 cup all-purpose flour
  • 1 cup mini chocolate chips


  • Line a mini-muffin tin with paper liners.
  • In a medium saucepan, combine the peanut butter, butter and sugar over medium heat. Stir constantly until completely melted and starting to bubble. Remove from the heat and add the powdered sugar, 1/3 cup at a time, stir after each addition until completely combined. Set aside and let the mixture cool.
  • Place chocolate and butter in a microwave safe bowl and melt in the microwave in 30 seconds increments, until completely melted, stirring after each burst.
  • Using a spoon, scoop a hefty spoon of melted chocolate into the bottom of each muffin liner.
  • Using a spoon, scoop out the peanut butter mixture, roll into a ball and then flatten it slightly in your palm, place it on top of each chocolate lined muffin cup. The peanut butter shouldn’t touch the muffin tin walls. Refrigerate for 30 minutes.
  • In the bowl of an electric mixer fitted with the wire attachment, combine butter, salt and sugars until soft and creamy, about 2 minutes. Mix in the cream and vanilla seeds. On low speed add the flour and mix until combined. Using a spatula, stir in the chocolate chips. Make sure you scrape the sides of the bowl as needed during this step.
  • Scoop the cookie dough onto the top of the muffin tin cups, until the tins are full. If the cookie dough sticks to your spoon, wet it in a little cold water. Pat the cookie dough on top in an even layer. Sprinkle any remaining peanut butter mixture or chocolate chips on top.
  • Refrigerate for at least 5-6 hours or overnight before serving. Store in the fridge as the cookie dough becomes soft if kept too long at room temperature.


Calories: 473kcal | Carbohydrates: 65g | Protein: 6g | Fat: 23g | Saturated Fat: 10g | Cholesterol: 9mg | Sodium: 152mg | Potassium: 222mg | Fiber: 3g | Sugar: 54g | Vitamin A: 135IU | Vitamin C: 0.1mg | Calcium: 50mg | Iron: 1.8mg
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Leave a reply

Rachelle @ Beer Girl Cooks

Oh. My. Goodness. If I had these peanut butter cookie dough cups in my hot little hands, I would NOT share with anyone! I love the pink cupcake wrappers! So pretty!


Rachel @ Simple Seasonal

Wow! These look amazing! Forget the kids, they make me want to have some friends over for a Mom's slumber party!


LOL That's such a good idea!



Beeeeaaaaauuuuuutiful! I would like one, please! Or five.


Take five :)


[email protected]

How could you not do a TGIF dance with these babies in front of you! They look seriously delicious!!


The dance is mandatory Amanda :)



Anything that starts with "No Bake" catches my attention! These looks so yummy and I love your blog! I'm so glad I found it! xx Julianna IG @julianna_claire


Thank you Julianna!


Elysia | Haute & Healthy Living

These no-bake cookie dough cups are sooooo amazing Katalina! This looks like my kind of treat! I love your photography and website! Such a happy place :)



This recipe is a joke. Unlike the other comments I actually tried it- the amount/proportions are all off, the directions are poorly written, the times are a farce. Makes WAY more than 19, with all the refrigerator time its certainly not an hour and 5 min, you dont get end up with melted chocolate...A waste of good and costly ingredients. The end product isn't bad, but given the ingredients, it would be hard screw up more.


Hi Lisa - I am sorry you were disappointed, not sure what muffin tin size you used, but with my regular pan I got exactly 19 cups. The amount and proportions all worked for me and other people that made the recipe emailed me happy with their results. If you had questions about the poorly written directions, I would've suggest to ask before you start on the recipe, not after you are done, as I gladly respond to any questions my readers have. And if you didn't like the final product, I guess its a matter of personal taste, we personally love peanut butter and cookie dough so it was a hit with my family and friends.


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