Chocolate Chip Cookie Dough Peanut Butter Cups

Yes, Chocolate Chip Cookie Dough Peanut Butter Cups.

I said it.


Don’t remind me of my “I don’t like sweets  ramblings, umm kay?

My kids like sweets.

And…so does my husband. Very much.

These chocolately-little-things-full-of-goodness are actually a recipe from one of my favorite food bloggers, Jessica from How Sweet It is. She’s got quite a recipe line up. Please, by all means, check her out. But before you do that…

I have a confession to make.

I ate one.


Damn you, hormones. You’re ruining my savory reputation.


Here’s your printable –
Chocolate Chip Cookie Dough Peanut Butter Cups

Serving Size: 24 cups

Chocolate Chip Cookie Dough Peanut Butter 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


  • In a small saucepan, heat butter until melted.
  • Whisk in brown sugar until dissolved, then let it bubble for 1-2 minutes. Remove from heat and whisk in peanut butter; the mixture will be liquidy.
  • Whisk in vanilla. Let sit and cool completely, about 20 minutes.
  • Line a mini muffin with with liners.
  • Melt 1 1/4 cups of chocolate chips (I do mine in the microwave, heating on full power for 20 seconds, stir, 30 seconds again, and stir until melted).
  • Drop 1/2-1 teaspoon of chocolate into each liner, then use a pastry brush to brush chocolate up the sides of the liner.
  • Place in the freezer for 20 minutes. By this point the butter + sugar mix should be cool.
  • Whisk in powdered sugar, salt and flour, until combine and few lumps remain. Fold in mini chocolate chips. The dough will be wet, but pop it in the fridge for 15 minutes to harden.
  • Remove muffin tin and cookie dough, then place 1 teaspoon of cookie dough (I somewhat rolled mine) into the chocolate cups. Place back in the freezer for 10-15 minutes.
  • Melt the remaining chocolate chips, then cover each cookie dough top with chocolate, smoothing with a spoon.
  • Freeze again for 15-20 minutes.

Aren’t y’all proud of me? Another delicious treat that doesn’t involve jalapenos.

 Kisses ♥


  • Shea

    Shea Goldstein is a writer and the voice behind Dixie Chik Cooks. She's also a recipe developer and brand ambassador. She has been published in several media platforms such as Redbook, Parade, Food Blogger Magazine and more. She has been developing recipes and writing since 2009. Shea is a Southern Belle Who's Thinking About What's For Dinner While Eating Lunch

This Post Has 7 Comments

  1. Alexandra

    These look insanely decadent and totally amazing! I want one!! That fact that you get to eat cookie dough WITH peanut butter AND a coating of chocolate all around it… sounds like heaven!

    1. Dixie Chik

      Thanks Alexandra!

  2. chocolate chip cookie dough AND peanut butter cups? where has this recipe been all my life?? Love it! Thanks for sharing – they look insanely delicious and the perfect chocolate/pb dessert. 🙂

    1. Dixie Chik

      Thanks Sally – Your cupcake puppy chow is INSANE.



  4. Lois Christensen

    These look amazing. Would love for you to join us this week on our Foodie Friends Friday linky party! Come on over and share a recipe or two!

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