Soooooo… you know that episode of Sex and the City where Miranda has to dump dish soap on top of a chocolate cake just to stop eating it?
Uh. Yeeeeeah.
These are on that level.
Full disclosure: you probably shouldn’t make these if you’re going to be home alone for four days. Consider yourself warned.
I ate what felt like a million, then had a plate of five-day-old green bean fries from the fridge and called it lunch. Not my proudest culinary moment. The leftover green bean fries are not what I recommend — the cookie dough cups, absolutely yes.
Face? Meet peanut butter cookie dough cups. Inhale.
Chocolate Chip Cookie Dough Peanut Butter Cups
Recipe adapted from a chocolate chip cookie dough dip. Makes 24 mini cups.
- 2 1/2 cups milk chocolate chips
- 1/2 cup unsalted butter
- 1/3 cup packed brown sugar
- 1 teaspoon vanilla extract
- 1/4 cup creamy peanut butter
- 3/4 cup powdered sugar
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 1/2 cup mini chocolate chips
Instructions
1. In a small saucepan, melt the butter over low heat. Whisk in the brown sugar until dissolved, then let the mixture bubble gently for 1–2 minutes. Remove from heat and whisk in the peanut butter until smooth. Add the vanilla and let the mixture cool completely, about 20 minutes.
2. Line a mini muffin tin with paper liners. Melt 1 1/4 cups of the milk chocolate chips (microwave in short bursts, stirring between each burst, until smooth). Drop about 1/2 to 1 teaspoon of melted chocolate into each liner, then use a small brush or the back of a spoon to coat the sides, creating a chocolate shell. Freeze the tin for 20 minutes to set the shells.
3. When the butter-sugar mixture has cooled, whisk in the powdered sugar, flour and salt until mostly combined. Fold in the mini chocolate chips. The dough will be soft; chill it in the refrigerator for about 15 minutes to firm up slightly.
4. Remove the muffin tin from the freezer. Portion about 1 teaspoon of cookie dough into each chocolate shell (you can roll the dough lightly into a ball if you like). Return the tin to the freezer for 10–15 minutes so the dough firms up.
5. Melt the remaining chocolate chips and spoon melted chocolate over each cookie dough mound to seal the cups. Smooth the tops with the back of the spoon. Freeze again for 15–20 minutes to set the tops.
6. Store the cups in the refrigerator for the best texture; they’ll hold at room temperature for a few hours but may soften. If you temper the chocolate properly, they can remain firm at room temperature, but freezing and chilling is an easy reliable method.
Sigh.