Soooooo… you know that episode of Sex and the City where Miranda has to dump dish soap on top of chocolate cake just so she will stop eating it??
Uh. Yeeeeeah.
These are of that caliber.
And that almost happened to me. You probably should not make these if you’re home alone for several days. Word to the wise.
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. I do not recommend that — the leftover green bean fries, not the cookie dough cups.
I definitely recommend the cookie dough cups.
For lunch. Or dessert. Or both.
Face? Meet peanut butter cookie dough cups.
Inhale.
Chocolate Chip Cookie Dough Peanut Butter Cups
Cookie dough adapted from cookie dough dip. Makes 24 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:
In a small saucepan, melt the butter over medium heat. Whisk in the brown sugar until dissolved, then let the mixture bubble for 1–2 minutes. Remove from heat and whisk in the peanut butter — the mixture will be liquid. Whisk in the vanilla and let the pan sit until the mixture cools completely, about 20 minutes.
Line a mini muffin tin with paper liners. Melt 1 1/4 cups of the chocolate chips — the microwave works well: heat on full power for 20 seconds, stir, then 30 seconds and stir until smooth. Drop 1/2 to 1 teaspoon of melted chocolate into each liner, then use a small brush or the back of a spoon to spread the chocolate up the sides of each liner to form a shell. Place the tray in the freezer for 20 minutes to set.
When the butter-and-sugar mixture is cool, whisk in the powdered sugar, salt and flour until combined and only a few small lumps remain. Fold in the mini chocolate chips. The cookie dough will be a bit wet; chill it in the fridge for 15 minutes to firm up.
Remove the muffin tin from the freezer. Place about 1 teaspoon of the chilled cookie dough (you can gently roll it between your hands) into each chocolate-lined cup. Return the tray to the freezer for 10–15 minutes.
Melt the remaining chocolate chips and spoon or pour enough melted chocolate over each dough-filled cup to completely cover and seal the tops. Smooth with the back of a spoon if needed. Freeze the tray again for 15–20 minutes until fully set.
These cups can sit at room temperature for a few hours but will soften; I prefer storing them in the refrigerator. If you temper your chocolate properly, they can stay firm at room temperature, but using the freezer is a reliable method to set them quickly.
Sigh.