I had no intention of making dark chocolate peanut butter cookie dough cups today. I HAD intended to go for a run after work. But #shithappens. I've actually been on a pretty good health streak lately (and by "pretty good" I mean I've been running after work and only eating cookies ~once a week). But tonight for dinner I ate melted chocolate with a spoon. Low point or high point? You tell me.
I kid you not I opened my freezer to grab the frozen mixed berries to make a pre-workout smoothie... And next thing I know these dark chocolate peanut butter cookie dough cups were on my counter. Idk, I blacked out. Happens all the time. I think I'm gonna order a salad and then fried chicken comes to the table. Story of my life- not that I'm complaining.
I thought about making the healthy version of these with the coconut oil and almond butter and whatnot. And then I thought screw it. YOLO. We're going full fat baby. If you want healthy ones then idk, google it.
This is basically The Comfort of Cooking's recipe, I just swapped the chocolate for dark and added cookie dough... Because I have serious self restraint issues.
2 (12 oz.) bags dark chocolate chips
4-5 break and bake cookies (uncooked- I used pillsbury)
1/2 cup creamy peanut butter
1/4 cup powdered sugar
2 Tablespoons unsalted butter, softened
Line a standard 12-cup muffin tin with paper liners.
Melt one (12 oz.) bag of chocolate either in a double boiler or by microwaving in short increments, stirring after 30 seconds, for about 2 minutes.
With a small spoon or cookie scoop, evenly distribute melted chocolate into each muffin cup. Drop pan repeatedly on the counter to help chocolate flatten and smooth out. Freeze whole pan for 15 minutes.
Meanwhile, in a medium bowl combine peanut butter, powdered sugar and butter. Whip with an electric hand mixer until smooth*.
Remove pan from freezer and using your fingers, pat cookie dough on top of chocolate, making as even as possible. Just eyeball this- pinch off as much cookie dough as you want/need to cover the bottom layer.
Place small spoonfuls of peanut butter mixture on top of each chocolate layer. Drop pan repeatedly on the counter again, to help flatten peanut butter layer.
Freeze whole pan for 15 minutes.
Melt remaining 12 oz. bag of chocolate. Working quickly, portion small spoonfuls of chocolate into each cups, three cups at a time, immediately dropping the pan repeatedly on the counter to flatten cups*. Freeze whole pan for 15 minutes to set the top layer of chocolate.
For a peanut butter cup with a firmer texture, serve chilled. For a softer, creamier texture, serve at room temperature. Store refrigerated in an airtight container up to 5 days.