No Bake Peanut Butter Cookie Dough Cups
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 Cupcakes, German 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.
Pin This Peanut Butter Cookie Dough Cups Recipe to your Favorite Board
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:
- Dark Chocolate Peanut Butter Cupcakes
- Peanut Butter Nutella Danish
- Peanut Butter Cheesecake
- Chocolate Peanut Butter Cheesecake
- Flour less Peanut Butter Cookies
No Bake Peanut Butter Cookie Dough Cups
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
- 1¼ cups powdered sugar
- 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.
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