Triple Layer Peanut Butter Chocolate Chip Cookie Dough Cups Recipe 

They must be totally chilled before being stuffed into cups. I recommend baking the cookies the night before assembling the cups. Next day assembly will be simple. While the cookies chill, prepare chocolate cups. Simple, just brush melted chocolate into muffin cups. 

Ingredient

CHOCOLATE CHIP COOKIES – 1 1/4 cups all-purpose flour – 1/2 teaspoon baking soda – 1/2 teaspoon salt – 1 teaspoons water – 1/2 cup unsalted butter softened, 1 stick – 1/4 cup granulated sugar – 1/2 cup packed brown sugar – 2 teaspoons vanilla extract – 1 large egg – 1 cups semi-sweet chocolate chips COOKIE DOUGH – 1 stick stick (1/2 cup) butter – 1/2 cup brown sugar – 2 tablespoons heavy cream or coconut milk – 1 teaspoon vanilla extract – 3/4 cup flour – 1/4 teaspoon salt – 1/2 cup mini chocolate chips PEANUT BUTTER – 1 cup peanut butter – 1/2 - 1 teaspoon vanilla extract – 20 ounces good quality chocolate

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To bake cookies. Line a 9x13-inch baking pan with foil or parchment. Set aside. Mix flour, baking soda, and salt in a small bowl. 

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In a large mixer bowl, beat butter, granulated sugar, brown sugar, and vanilla extract until creamy, 3–5 minutes. Add egg and beat well. Beat in flour mixture and 1 teaspoon water gradually. Mix in chocolate chips. Press dough into pan. 

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Cookie tops should be just set after 10–20 minutes. DO NOT overcook. Anything undercooked. Before cutting, let cool overnight, two hours, or one hour in the fridge. 

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While waiting, create chocolate cups. Pour 12 ounces of chocolate into a microwave-safe bowl and stir every 30 seconds until smooth. Use 12 cupcake liners in a mould. 

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Smooth the chocolate up the liners using a spoon or pastry brush. Put in the freezer for 10 minutes or fridge for 20. Make dough when the cookies are cold and ready. 

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Put butter in a stand mixer or large mixing basin. Vanilla, brown sugar, and cream or coconut milk to the bowl. Beat till frothy and light-colored. Add flour and salt and mix well. Mix in chocolate chips. 

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7

Transfer cookie dough to a clean bowl and set aside. Mix peanut butter and vanilla in the same bowl as the cookie dough. Mix until smooth. Assemble cups by cutting off the outer edges of cooled cookies, saving them for eating. 

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8

Cut the cookie horizontally into 6 rows. Cut each row into four squares. You should have 24 biscuit squares. You only need 12 cookie squares, so either eat the remainder, double the chocolate cups, peanut butter, and cookie dough layers, or divide the recipe and press it into an 8x8 baking dish. 

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Get the chocolate cups from the fridge. While the chocolate cups are still in the cupcake moulds, put a cookie in each bottom. Cover the cookie with cookie dough and peanut butter. 

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10

Every 30 seconds, stir the remaining chocolate in a microwave-safe bowl to melt and smooth. Completely cover peanut butter layer with chocolate. Refrigerate 30 minutes before serving. Best fresh from the fridge, but can be chilled. 

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Giant Vanilla Salted Butterscotch Sticky Buns Recipe 

also see

also see

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