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Cookie Dough Peanut Butter Cups

If you’re not a cookie dough lover, you should stay FAR AWAY from these no-bake cookie dough cups.

cookie dough candy

 

pin-it

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.

 

Cookie Dough Reeses: https://chocolatecoveredkatie.com/2016/08/08/homemade-peanut-butter-cups-cookie-dough/ @choccoveredkt

 

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 reeses recipe

 

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.

 

reeses

 

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.

 

cookie cups

 

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.

 

cookie dough stuffed chocolate

 

Store leftovers in the fridge or freezer.

They can also be left out for a few hours on any not-super-hot day.

 

chocolate chip cookie dough cups

cookie dough peanut butter cups

 

pin-it

Cookie Dough Peanut Butter Cups

Adapted from my Raw Cookie Dough Recipe

Cookie Dough Peanut Butter Cups

Total Time: 15m
Print This Recipe 4.67/5
Cookie Dough Peanut Butter Cups
4.67/53

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.

View Nutrition Facts

 

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Published on August 8, 2016

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36 Comments

Leave a comment or reviewLeave a rating
      • 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!

  1. 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!

  2. 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.

      • 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.

  3. 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!

  4. 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.

  5. 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.

  6. 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

  7. 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

  8. 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?

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