These fit-ish Peanut butter cookie dough cups are a decadent, dairy-free and macro-friendly dessert! They are rich, yet still a solid choice for a treat. They can be made with or without dairy to suit your dietary preferences. They are made of a few simple ingredients and come together super quick.
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Are these peanut butter cookie dough cups really a macro-friendly dessert?
As prepared in the recipe, these fit-ish Peanut butter cookie dough cups come in at 160 calories, 13g carbs, and 3.5 g protein. The serving size is 1 mini-muffin cup (1/2 of a full size muffin cup).
Trust me, these are rich! 1/2 a cup is satisfying. You can up the protein by replacing the almond flour with more protein powder, but the goal is balance. Treats in moderation are fine!
They can be made with or without dairy depending on your preference and they are naturally gluten-free!
I won’t bore you with a bunch of info. I will say, these work best with. a silicone muffin pan. If you don’t have one of those, you can get one here. I replaced all of my metal muffin pans with these silicone pans. Nothing sticks and they freeze soooo fast!
Store these in an airtight container in the fridge or freezer so you always have a treat on-hand when you need one! Mine batch lasted months. I just grabbed one here and there every couple of nights when I wanted dessert after dinner. I bake a lot for my kids and it can be challenging not to want to eat all the things I make them. I will say, though, they love these! I have to hide them in the freezer or they will eat them all before I get the chance.
Here’s Everything You Need to Make These:
- Cashew Butter
- Vanilla Protein Powder
- Almond Flour
- Coconut Oil
- Maple Syrup
- Vanilla Extract
- Mini & Regular Chocolate Chips
- Natural Peanut Butter
- Sea Salt
Peanut Butter Cookie Dough Cups
Equipment
- Silicone Muffin Tin Regular or mini-muffin tins work great!
Ingredients
Cookie Dough Filling Layer:
- 3/4 Cup Cashew Butter You can use natural PB as well
- 1/3 Cup Vanilla Protein Powder Make sure it's dairy-free if you need that!
- 1/4 Cup Almond Flour The finer the better
- 1/8 Cup Coconut Oil Softened to room temp
- 1/4 Cup Pure Maple Syrup You can use a Sugar-free option like Kodiak
- 1 tsp Vanilla Extract I subbed the same amount of Vanilla Bean Paste!
- 1/3 Cup Mini Chocolate Chips Chop up dairy-free chocolate chips if you can't find minis
- 2 Tbsp *Peanuts or Pb Chips (Optional)
Peanut Butter Layer:
- 1/3 Cup Creamy Natural PB
- 2 Tbsp Coconut Oil
- 2 Tbsp Pure Maple Syrup
Chocolate Shell
- 1 Cup Chocolate Chips of Choice Mini, Normal, Dark, Milk….
- 2 Tbsp Cocnut Oil
- Pinch Sea Salt to top
Instructions
Chocolate Shell
- Melt chocolate shell ingredients (chocolate & cocnut oil) in microwave in 30 second incriments, stirring in between. Don't over cook!
- Coat your silicone muffin cavities with half of the chocolate. I did two layers, letting one layer set for 5 min before adding another layer. Reserve remainder of choclate for top!
- Pop in freezer while you prepare filling.
Cookie Dough Filling:
- Combine cookie dough ingredients (cashew butter, protein powder, almond flour, coconut oil, maple syrup, vanilla extract) in a bowl.
- Fold in mini chocolate chips and any optional mix-ins (peanuts, etc.)
- Press 1 tbsp of cookie dough into each of the frozen chocolate shells in the muffin tin. You may need a bit more filling depending on what size muffin tin you are using.
Peanut Butter Filling:
- Mix up peanut butter filling (PB, coconut oil, maple syrup).
- Spoon PB layer over cookie dough layer.
- Freeze again for 10 minutes. (Don't skip this! it prevents the gooey PB layer from mixing with the choclate shell top)
Chocolate Shell Top:
- Top with remaining chocolate. If you need to remelt, just do 5 seconds at a time.
- Sprinkle with sea salt
- Freeze one last time for 10 minutes. (I know, but it's worth the wiat).
