If you’re not a cookie dough lover, you should stay FAR AWAY from these no-bake cookie dough cups.
They’re pretty much the most addictive thing you’ll see on the internet this week.
With just a few ingredients and no oven required, you get irresistibly delicious homemade chocolate candies stuffed full of unbaked cookie dough.
Try bringing them to a party, and watch as everyone in attendance becomes your new best friend.
The cookie dough cups travel well and can be left out of the fridge for a few hours without melting, making them an ideal choice for any gathering.
On second thought, you might want to skip the party and keep these babies all to yourself!
Cookie Dough Peanut Butter Cups:
Step One – First make up the cookie dough and melt the chocolate. Add a little melted chocolate to the bottom of mini cupcake liners or candy molds.
Step Two – Add a spoonful of cookie dough on top of the melted chocolate.
Press in a few mini chocolate chips if desired.
Put the filled mini cupcake liners in the freezer for about ten minutes to set the chocolate.
Step Three – Divide remaining chocolate on top of each spoonful of cookie dough.
Return to the freezer to set.
Once the cookie dough cups are hardened, you can carefully peel the wrappers off before serving if you wish.
Store leftovers in the fridge or freezer.
They can also be left out for a few hours on any not-super-hot day.
Cookie Dough Peanut Butter Cups
Adapted from my Raw Cookie Dough Recipe
Cookie Dough Peanut Butter Cups
Print This Recipe
[mrp_rating_result show_count="false" show_rich_snippets="false"]
Ingredients
- 1 can (or 1 1/2 cups cooked) white beans or chickpeas
- 2 tsp pure vanilla extract
- 1/4 cup peanut butter or allergy-friendly sub
- 1/2 cup pure maple syrup, honey, or agave
- 1/2 cup quick oats or flax
- scant 1/4 tsp salt
- heaping 1/8 tsp baking soda (this gives a cookie dough flavor)
- 6 oz melted chocolate chips + optional 2 tsp oil
- optional mini chocolate chips
Instructions
Make the cookie dough: Drain beans, rinse extremely well, and pat dry. Process all ingredients except the chocolate, oil, and chips in a strong food processor until completely smooth. Stir in a handful of mini chocolate chips if desired. (Some readers say a blender works, but try that at your own risk. Taste and texture will be much better in a food processor.) Carefully melt the chocolate so it doesn’t burn. I like to stir in the optional oil for smoother chocolate sauce. Add around 1 tsp chocolate sauce to the bottoms of mini cupcake liners, then freeze about 5 minutes to set. Add about 6g cookie dough dip (1-2 tsp) on top of the hardened chocolate, then top with 1-2 tsp more chocolate sauce, and immediately freeze.
Link Of The Day:
Johanna Xue says
Cookie dough is what I live for!!
Nguyen says
wow this looks so yummi. Can you send me some Cookie dough? 🙂
Maya says
They look so tasty, great that you don’t have to bake them as well!
Kenzie says
Two of my favorite things! I love this recipe and cannot wait to try it out! 🙂
x Kenzie // Kenzieblogslife.blogspot.com
Lori says
Look wonderful, how many does it make?
sherri webber says
I am wondering the same thing Lori?
Alex says
I made half a batch and probably would have gotten around 40 but I got tired of making them and ate the rest of the dough like cookie dough dip. The ones I did make were delicious though!
Peanut Butter & Ellie says
I MUST make and eat these ASAP. Oh my goodness, they look amazing.
Plus, I’d feel good eating most (okay fine, all) of them because the cookie dough is made with beans… so it’s healthy! 😉
I’ll let you know when I make these! 😀 I can’t wait.
xx Ellie // https://peanutbutterandle.wordpress.com
Nina says
I love these. Simple to make and so delicious. Thank you for coming up with a version I can feel good about.
Anna says
Oh my gosh. These peanut butter cups cookies are crazy good! I haven’t had the cookies for over a year…must try! You are rocking it!
Amber says
Love this! What kind of PB do you use?
Alex says
I’m not Katie but I used Jif natural for these and they worked really well.
Ash says
How many does it make/is the nutrition info for?
Elissa says
Umm, woah.
Jen Crimaldi says
Hi, I would love to know how you arrive at the nutritional info, in myfitnesspal I got triple the numbers.(105) per 1 cup. I measured and weighed everything and used sugar free maple syrup.
Jen Crimaldi says
They are good.
Jennifer Crimaldi says
My apologies double the calorie count.
Kelly says
I am wondering the same thing. I put the recipe into the recipe builder on WW and got 8 points for 12. 4 points for 48.
Alex says
I got closer to the numbers listed in the post, although not exactly the same, but I guess it depends on the ingredients you use. I used Jif natural peanut butter and oats instead of flax. It came out to 35 calories per cookie dough cup and 1 Smart Point. It also depends on how many you make them into.
catherine says
sugar free maple syrup can’t be maple syrup ! Get the real thing, at least it is not a refined and processed sugar.
Debbie says
Very creative! Can’t wait to try them!
Kristina L'Heureux says
The ingredients are for how many?
Denise says
Delicious!!! Wow!!!! Love these!!
I made them with sunflower seed butter because my kids have a peanut allergy. These are out of this world- good!
Adhara says
Hurrah, that’s what I was exploring for, what a stuff! existing here at this blog, thanks admin of this web site.
adil says
What’s up, every time i used to check blog posts here in the early hours in the break of day, for the reason that i enjoy to gain knowledge of more and more.
adine says
What’s up, every time i used to check blog posts here in the early hours in the break of day, for the reason that i enjoy to gain knowledge of more and more.
ASHLEE K says
These sound delicious…What is best white bean or chick peas?? Oats or flax???
Julie Dove says
Many say white beans and oats are milder.
Kristyn @ Beyoutifully Healthy says
I love cookie dough, can’t wait to try this!!
Katherine says
Wow! I want to keep them all to myself, but that could be dangerous.
Bree says
They taste great, but I’m a little disappointed in the measurements for this recipe. I made a very similar Reese’s Peanut Butter Cup recipe last week and those turned out perfectly for two reasons: the recipe called for more melted chocolate & the recipe made far less filling. For this cookie dough version, I ended up with WAY too much cookie dough and you can’t very well use extra large dollops inside the cups, because then you don’t have enough melted chocolate to make a complete cup on all edges. Point is, I ended up with delicious cookie dough sandwiches, rather than cups. You need more like 2 cups of chocolate and perhaps only half the can of beans/chickpeas?
Here’s the recipe for the classic pb cups that turned out awesome:
-2 cups of chocolate (melted)
filling:
-1/2 cup peanut butter
-1 tsp coconut oil
-1 tsp vanilla
-2 1/2 tbsp maple syrup
-pinch of salt
Kat says
These really aren’t very peanut buttery (I used strong 100% peanut peanut butter), and the yield NEEDS to be in this post. It’s impossible to try to figure out how many this makes and the ratios are super bizarre.
Jason Sanford says
They are actually not supposed to be peanut buttery at all, so you did it correctly. They are supposed to taste more like cookie dough. Yield will depend on how big your muffin tins are or if you use candy molds. What do you mean by ratios?
Jason
gastor says
Great receipe. It looks nice. I have to try it
Lisa Borghi says
Following the directions of how much to put in each mini cupcake cup, it makes
approx. 24, with some left over cookie dough. I find I run out of chocolate, even with
the added coconut oil to thin out. How can they possibly be 1 point? I want to believe
that, but it seems SO decadent-I love these? Anyone have confirmation?
Jason Sanford says
Hmm, I didn’t run out of chocolate but only made these once, is it possible to smush the cookie dough down more, or put less chocolate along the sides?