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Peanut Butter Cookie Dough Cups

These are decadent, yet still a macro-friendly choice for a treat. They can be made with or without dairy to suit your dietary preferences.
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Prep Time 5 minutes
Cook Time 15 minutes
Course Dessert, Snack
Servings 24 mini cups
Calories 160 kcal

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).

Notes

*If you are using a larger muffin tin for these, a serving is 1/2 of the cup. They are RICH! You probably won't want more than half anyway.
Keyword Dairy-free, Fit-ish, Macro-friendly, Vegan