The last cookie dough related thing for my hockey team! I made these Sunday after a bike race, and staying standing up and awake was preeeetty terrible. Worth it, though, some people ate three!

Ingredients:

• 2 1/2 cups milk chocolate chips
• 1/2 cup unsalted butter
• 1/3 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1/4 cup creamy peanut butter
• 3/4 cup powdered sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup mini chocolate chips

Heat the butter in a saucepan until melted, then stir in the brown sugar. Cook until the sugar is dissolved, then let the mixture bubble a minute or two. Some good things start this way!

Remove from the heat and whisk in the peanut butter, then the vanilla. Let cool completely, about 20 minutes.

While you wait, melt half the chocolate and line 2 mini cupcake tins with papers. Spoon 1/2 – 1 teaspoon of the chocolate into each paper and spread it around. I ended up picking up each paper and smearing the chocolate around to cover the inside, but you might come up with a smoother method. Seems like a delicate balance between too much chocolate to fit the filling, and not enough chocolate to make solid walls, in such tiny tins.

Bit of a mess!

Freeze the tins for 20 minutes (or refrigerate longer, if there’s no room in your freezer!).

When the butter mixture has cooled, stir in the powdered sugar, salt, and flour until smooth.

Add the chocolate chips, then refrigerate 15 minutes.

Remove everything from the fridge/freezer. Place teaspoon sized blobs/balls of the dough in each cup, then press gently to flatten/fill the cup. At this point I was kind of concerned that the walls were too thin and would fall apart when I removed the papers, but I was pleasantly surprised at the end.

Freeze another 10-15 minutes. Meanwhile, melt the remaining chocolate.

Cover each cookie dough ball with chocolate and smooth with the back of a spoon.

Smooth, swirl, close enough!

Freeze a final 15-20 minutes.

These are best stored in the fridge.

I think topping (filling in) with chocolate helps the walls be sturdy enough to hold together perfectly when you pull off the cupcake papers. The only thing to watch out for is if you have any really deep crevasses, where the paper was super folded, you may have to pry a bit extra, but it’s still fairly easy.

Chocolate Chip Cookie Dough Peanut Butter Cups

From How Sweet It Is.

• 2 1/2 cups milk chocolate chips
• 1/2 cup unsalted butter
• 1/3 cup packed brown sugar
• 1 teaspoon vanilla extract
• 1/4 cup creamy peanut butter
• 3/4 cup powdered sugar
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 1/2 cup mini chocolate chips

Heat the butter in a saucepan until melted, then stir in the brown sugar. Cook until the sugar is dissolved, then let the mixture bubble a minute or two. Remove from the heat and whisk in the peanut butter, then the vanilla. Let cool completely, about 20 minutes.

While you wait, melt half the chocolate and line 2 mini cupcake tins with papers. Spoon 1/2 – 1 teaspoon of the chocolate into each paper and spread it around with a spoon or pastry brush. Freeze the tins for 20 minutes.

When the butter mixture has cooled, stir in the powdered sugar, salt, and flour until smooth. Add the chocolate chips, then refrigerate 15 minutes.

Remove everything from the fridge/freezer. Place teaspoon sized blobs/balls of the dough in each cup, then press gently to flatten/fill the cup.. Freeze another 10-15 minutes. Meanwhile, melt the remaining chocolate.

Cover each cookie dough ball with chocolate and smooth with the back of a spoon. Freeze a final 15-20 minutes.

Best stored in the fridge.