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Chocolate Chip Peanut Butter Cup Cookie Dough Recipe

Chocolate Chip Peanut Butter Cup Cookie Dough

A rich, egg-free, no-bake edible cookie dough packed with mini chocolate chips and chopped miniature peanut butter cups. Serve it by the spoonful, scoop it into truffle-like bites, or use it as a dessert topping.
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Prep Time 15 minutes
Total Time 20 minutes
Servings: 8 servings
Ingredients Method Notes

Ingredients
  

Cookie Dough
  • 1/2 cup (113 g) Unsalted butter, softened
  • 1/2 cup (128 g) Creamy peanut butter
  • 1/2 cup (100 g) Packed light brown sugar
  • 1/4 cup (50 g) Granulated sugar
  • 1 teaspoon Vanilla extract
  • 1 cup (125 g) All-purpose flour, heat-treated and cooled
  • 1/4 teaspoon Fine salt
Mix-Ins
  • 1/2 cup (85 g) Miniature semisweet chocolate chips
  • 8 mini cups, approximately 1 cup (170 g) Miniature peanut butter cups, chopped
Optional Adjustment
  • 1-2 teaspoons, if needed Milk

Method
 

Step-by-Step
  1. Heat-treat the flour by spreading it on a baking sheet and baking at 350°F (175°C) for about 5 minutes. Cool it completely before adding it to the dough.
  2. Beat the softened butter, peanut butter, brown sugar, and granulated sugar until smooth and creamy. Mix in the vanilla and salt.
  3. Add the cooled flour gradually and mix just until incorporated. If the dough feels too thick, mix in 1 to 2 teaspoons of milk.
  4. Fold in the miniature semisweet chocolate chips and chopped miniature peanut butter cups. Serve immediately or refrigerate until firm.

Notes

Use softened butter rather than melted butter for a thick, scoopable dough. Refrigerate covered for up to about 5 days. A 20- to 30-minute chill makes the candy pieces firmer and the dough more truffle-like.