No Bake Peanut Butter Cookie Dough Cups

• Vegetarian

• Condiments

  • 1 cup Peanut butter, creamy

• Baking & Spices

  • 1 cup All-purpose flour
  • 1/2 cup Brown sugar, packed light
  • 1 cup Chocolate chips, mini
  • 1/4 cup Granulated sugar
  • 16 oz Milk chocolate
  • 1 1/4 cups Powdered sugar
  • 1/4 tsp Salt
  • 1 Vanilla bean
  • 1 cup White sugar, granulated

• Dairy

  • 1/4 cup Butter
  • 1/4 cup Butter, unsalted
  • 1 1/2 sticks Butter, unsalted
  • 2 tbsp Heavy cream

Found on peasandpeonies.com

Description

Ingredients

• For the chocolate bottom:
• 16 ounces milk chocolate (chopped) or chocolate chips
• ¼ cup butter
• For the Peanut Butter filling:
• 1 cup creamy peanut butter
• ¼ cup unsalted butter
• ¼ cup granulated sugar
• 1¼ cups powdered sugar
• Cookie Dough:
• 1½ sticks unsalted butter, room temperature
• 1 cup granulated white sugar
• ½ cup packed light brown sugar
• ¼ teaspoon salt
• 2 tablespoons heavy cream
• 1 vanilla bean
• 1 cup all-purpose flour
• 1 cup mini chocolate chips

Directions

• Line a mini-muffin tin with paper liners.
• In a medium saucepan, combine the peanut butter, butter and sugar over medium heat. Stir constantly until completely melted and starting to bubble. Remove from the heat and add the powdered sugar, ⅓ cup at a time, stir after each addition until completely combined. Set aside and let the mixture cool.
• Place chocolate and butter in a microwave safe bowl and melt in the microwave in 30 seconds increments, until completely melted, stirring after each burst.
• Using a spoon, scoop a hefty spoon of melted chocolate into the bottom of each muffin liner.
• Using a spoon, scoop out the peanut butter mixture, roll into a ball and then flatten it slightly in your palm, place it on top of each chocolate lined muffin cup. The peanut butter shouldn’t touch the muffin tin walls. Refrigerate for 30 minutes.
• In the bowl of an electric mixer fitted with the wire attachment, combine butter, salt and sugars until soft and creamy, about 2 minutes. Mix in the cream and vanilla seeds. On low speed add the flour and mix until combined. Using a spatula, stir in the chocolate chips. Make sure you scrape the sides of the bowl as needed during this step.
• Scoop the cookie dough onto the top of the muffin tin cups, until the tins are full. If the cookie dough sticks to your spoon, wet it in a little cold water. Pat the cookie dough on top in an even layer. Sprinkle any remaining peanut butter mixture or chocolate chips on top.
• Refrigerate for at least 5-6 hours or overnight before serving. Store in the fridge as the cookie dough becomes soft if kept too long at room temperature.