Healthy Cookie Dough Peanut Butter Cups

Healthy Cookie Dough Peanut Butter Cups

Healthy Cookie Dough Peanut Butter Cups are upgraded, homemade peanut butter cups! Stuffed with skinny peanut butter cookie dough, these cups are perfect for holidays or to beat that sweet tooth!

Ingredients

Chocolate Cups:

  • 1 1/2 cups dark chocolate chips
  • 1 teaspoon coconut oil

Cookie Dough:

  • 1/3 cup garbanzo beans, drained and rinsed
  • Pinch salt
  • Pinch baking soda
  • 1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract
  • 1 1/2 tablespoons peanut butter
  • 1 teaspoon maple syrup (or more for sweeter dough)
  • 1 tablespoon old-fashioned oats
  • 1 tablespoon unsweetened almond milk, if needed to thin out
  • 1 tablespoon mini chocolate chips

Directions

In a microwave safe bowl, combine the chocolate chips and coconut oil. Melt at 50% power, for 30 seconds, then at 15 second intervals until chocolate is smooth.

Using twelve muffin cup liners, add the melted chocolate. With a spoon paint some of the chocolate up the walls of the liners. Place in fridge to chill.

Meanwhile, prepare cookie dough dip by placing all ingredients, except chocolate chips, into a small blender. Process until smooth. Place in small bowl and fold in chocolate chips.

Once chocolate cups have set. Place a bit of cookie dough into each cup. Wet your fingertips with a bit of water and flatten the dough, leaving a bit of room so the chocolate can fully encase the cookie dough. (If it doesn’t, no worries. You will just have a bit of the dough sticking through on the edges. They will still taste great!)

To finish, pour and smooth the remaining chocolate over the cookie dough until it is just covered. You may need to microwave the chocolate a bit more if it has hardened.

Place the cups in the fridge to set.
Store the cups in an air-tight container in the fridge.

Notes:

Recipe courtesy of With Salt and Wit

 

Chocolate Cups:

  • 260 g dark chocolate chips
  • 1 teaspoon coconut oil

Cookie Dough:

  • 65 g garbanzo beans, drained and rinsed
  • Pinch salt
  • Pinch baking soda
  • 1 teaspoon Nielsen-Massey Tahitian Pure Vanilla Extract
  • 1 1/2 tablespoons peanut butter
  • 1 teaspoon maple syrup (or more for sweeter dough)
  • 1 tablespoon old-fashioned oats
  • 1 tablespoon unsweetened almond milk, if needed to thin out
  • 1 tablespoon mini chocolate chips

Directions

In a microwave safe bowl, combine the chocolate chips and coconut oil. Melt at 50% power, for 30 seconds, then at 15 second intervals until chocolate is smooth.

Using twelve muffin cup liners, add the melted chocolate. With a spoon paint some of the chocolate up the walls of the liners. Place in fridge to chill.

Meanwhile, prepare cookie dough dip by placing all ingredients, except chocolate chips, into a small blender. Process until smooth. Place in small bowl and fold in chocolate chips.

Once chocolate cups have set. Place a bit of cookie dough into each cup. Wet your fingertips with a bit of water and flatten the dough, leaving a bit of room so the chocolate can fully encase the cookie dough. (If it doesn’t, no worries. You will just have a bit of the dough sticking through on the edges. They will still taste great!)

To finish, pour and smooth the remaining chocolate over the cookie dough until it is just covered. You may need to microwave the chocolate a bit more if it has hardened.

Place the cups in the fridge to set.
Store the cups in an air-tight container in the fridge.

Notes:

Recipe courtesy of With Salt and Wit

 

  • 15 minprep

  • 30 mincook

  • 1
    cup

This Recipe Uses

Tahitian Pure Vanilla Extract 4oz

Tahitian Pure Vanilla Extract