XL Peanut Butter Cookie Dough Cup
This XL Peanut Butter Cookie Dough Cup is a gigantic version of your favorite candy, loaded up with a super peanut buttery cookie dough filling. This one is for the peanut butter lovers!
I’m having a moment. I just wrote this post, had it totally done except for uploading pictures, and I pressed something wrong. It’s all gone!! Oh no. Okay, well, XL Peanut Butter Cookie Dough Cup post round 2. Time to regroup, let’s talk about chocolate.
I’m going to cut to the chase: if you love chocolate and peanut butter, you need this in your life. I had always wondered whether a peanut butter cup could be made better, and I finally figured out how: fill it with silky, super peanut buttery cookie dough, and make it ginormous.
This giant version of a peanut butter cup uses candy molding chocolate that’s been pre-tempered to give the chocolate that signature bite. I used this dark chocolate from Chocoley, and I loved how easy it was to use! My chocolate was crunchy upon first bite, but creamy and melty once you tasted it, and absolutely reminiscent of a Reese’s.
The peanut butter cookie dough is super creamy, smooth, and peanut buttery – it’s almost caramel-like. That’s because I chose to melt the brown sugar into the butter to get rid of that graininess from the sugar. If you want a more traditional cookie dough texture, just use softened butter and cream it with the brown sugar, and then proceed with the recipe.
Together, this dessert is a peanut butter lover’s dream! It’s the perfect gift for the PB lover in your life…hint hint, Valentine’s day is coming up! This giant peanut butter cookie dough cup is so fun, and is sure to be devoured wherever you bring it. Hope you enjoy it!
- 2 cups chocolate morsels (I used dark chocolate in a candy & molding formula)
- 1/4 cup 1/2 stick unsalted butter
- 1/4 cup peanut butter
- 1/4 cup brown sugar (packed)
- 1/4 cup powdered sugar
- 1/4 cup flour
- 2 tablespoons milk
- 1 teaspoon vanilla
- 1/2 teaspoon salt
- In a small saucepan, heat butter until melted. Whisk in brown sugar until dissolved, then let it bubble for 1-2 minutes*. Remove from heat and whisk in peanut butter. The mixture will be thin. Whisk in and milk vanilla. Place in the fridge for about 20 minutes or until mostly cooled.
- Lightly butter an 8″ fluted tart pan. Melt 1 cup of chocolate (I do it in the microwave, heating for 30 seconds, stir, 15 seconds, and stir until melted). Spread the chocolate in the prepared pan, evenly along the bottom and up the sides of the pan. Place in the freezer for 20 minutes to set.
- The butter & sugar mix should be cool. Whisk in powdered sugar, salt and flour, until combined. The dough will be wet, so place it in the fridge for 15 minutes to harden.
- Once chocolate is set, spread the dough evenly in the chocolate. Melt the remaining chocolate, then cover the top with chocolate, smoothing with a spoon. At this point, you can leave the peanut butter cookie dough cup at room temperature to harden if you used tempered chocolate like I did, or you can store in the fridge if you just used regular chocolate chips to help keep them from softening.
*Alternatively, if you want a more traditional cookie dough with the sugar granules intact, use an equal amount of softened butter and brown sugar. Cream together, and then continue with the recipe.