I was compensated by Nielsen-Massey Vanillas for my time in developing this recipe and post. All opinions are my own.
Healthy Cookie Dough Peanut Butter Cups are an upgraded, homemade peanut butter cups! Stuffed with skinny peanut butter cookie dough, these cups are perfect for holidays or to beat that sweet tooth!
Want to know a secret?
It is perfectly acceptable to run off of junked up coffee and cookie dough.
But spoiler alert (as if the title didn’t give it away…), it’s not ordinary cookie dough. Say what?!
Besides having an usual obsession with Asian food since my pregnancy, I also in love of warm, gooey chocolate chip cookies. One of my girlfriends is a killer baker and she brought over a bag of her famous chocolate chip cookies one day. That bag had a shelf life of 15 hours. They were out of this world soft. The hubs said they weren’t baked enough for his liking. Instant stare down. I promptly told him he was crazy and to never lay a paw on mamas cookies again.
From that moment on, cookies ran my life. But as we all know, you aren’t supposed to eat raw cookie dough. For once in my life, I actually listened to that warning. I felt like looking out for my little one was more important than scarfing down half a bowl of cookie dough.
To fix my not so much of a problem, I whipped up my cookie dough dip. Such a smart idea. For my stomach. Maybe not my waist but that was growing anyways thanks to the peanut, so did it really matter?
While the cookie dough hit all the right spots, I went and stuffed them into chocolate. Game changer. The dough is secretly healthy and has no egg! Nor flour or butter. But lots of chocolate! I made the dough with Nielsen-Massey Tahitian Pure Vanilla Extract, a teaspoon full. Which may sound like a lot for a small quantity of dough but the vanilla helps to sweeten the dough without the need of a lot of sugar.
Should I mention how amazing these would be for a holiday get together? Say Easter? Rather than buying those peanut butter eggs, whip up a batch of these cookie dough peanut butter cups! Actually make that two batches…because your first batch will last, oh 15 hours because who has self control around cookie dough? 
Make sure to visit Nielsen-Massey and follow along on Instagram for recipe inspiration!
Tools I used to make this recipe:
Healthy Cookie Dough Peanut Butter Cups are an upgraded, homemade peanut butter cups! Stuffed with skinny peanut butter cookie dough, these cups are perfect for holidays or to beat that sweet tooth!
15 minPrep Time
30 minCook Time
45 minTotal Time
Yields 12
Save RecipeIngredients
- Chocolate Cups:
- 1 1/2 cups dark chocolate chips
- 1 teaspoon coconut oil
- Cookie Dough:
- 1/3 cup garbanzo beans, drained and rinsed
- Pinch salt
- Pinch baking soda
- 1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract
- 1 1/2 tablespoons peanut butter
- 1 teaspoon maple syrup (or more for sweeter dough)
- 1 tablespoon old-fashioned oats
- 1 tablespoon unsweetened almond milk, if needed to thin out
- 1 tablespoon mini chocolate chips
Instructions
- In a
microwave safe bowl, combine the chocolate chips and coconut oil. Melt at 50% power, for 30 seconds, then at15 second intervals until chocolate is smooth. - Using twelve muffin cup liners, add the melted chocolate. With a spoon paint some of the chocolate
up the walls of the liners. Place in fridge to chill. - Meanwhile, prepare cookie dough dip by placing all ingredients, except chocolate chips, into a small blender. Process until smooth. Place in small bowl and fold in chocolate chips.
- Once chocolate cups have set. Place a bit of cookie dough into each cup. Wet your fingertips with a bit of water and flatten the dough, leaving a bit of room so the chocolate can fully encase the cookie dough. (If it doesn’t, no worries. You will just have a bit of the dough sticking through on the edges. They will still taste great!)
- To finish, pour and smooth the remaining chocolate over the cookie dough until it is just covered. You may need to microwave the chocolate a bit more if it has hardened.
- Place the cups in the fridge to set.
- Store the cups in an air-tight container in the fridge.
Notes
*The cook time refers to the chilling time needed for the cups.
*I highly suggest using silicon muffin cups as they are the easiest to peel the cups from.
Looking for more chocolate desserts?
No Bake Baileys Smores Mousse Cups
Fudgy Almond Butter Flourless Brownies
Flourless Peanut Butter Chocolate Cookies
If you make this recipe, make sure to snap a photo and hashtag it #WITHSALTANDWIT. I’d love to see what you are cooking up in your kitchen!
13
Comments