I love peanut butter cups, and I love cookie dough. The time came when I didn’t want to have to choose between the two anymore. I think you’ll like this happy pairing as well!  These guys happen to be gluten-free and vegan, and you can easily make an entirely sugar-free version.

Just one note for any Torontonians, before I get into this peanut butter cookie dough dream, I’ve added a where to buy page as part of the Shockingly Healthy Brownie Shop.


Also, they’re healthy, and have no refined sugar in the filling. I used 70% dark chocolate for the coating, which isn’t too sugary either! Making your own cups like this is really worth the effort!

You can also make them into truffles if you’d like!  It’s a good option if you don’t have a pb cup mold, although using a mini muffin tin is a nice way to cheat that.

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I haven’t shown this option, but to be completely sugar-free, you could roll the truffles in cocoa, rather than coating them in chocolate.  Onto the recipe!

 

5.0 from 2 reviews
Cookie Dough Peanut Butter Cups
Author: 
Recipe type: Dessert, chocolate, snack
Prep time: 
Total time: 
 
Ingredients
  • 4 T almond milk
  • 5 T peanut butter
  • 2 t stevia
  • 1.5 cups chickpeas
  • 1 cup dark chocolate OR ¼ cup cocoa powder for sugar free version
Instructions
  1. Blend everything except the chocolate in the food processor until smooth and creamy.
  2. Melt the chocolate in a double boiler.
  3. If making pb cups: put a layer of chocolate at the bottom of mould or lined muffin tin, put a flattened ball (make a ball, then press it down slightly, to be the rough shape of a 'center' of a cup), then top with chocolate.
  4. Refridgerate.
  5. If making truffles, make all the cookie dough into balls, and then dip into chocolate, and place on a parchment lined paper to set in the fridge.
  6. For sugar free version, roll cookie dough balls in cocoa powder.
So delicious!

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Today I dropped off another delivery at 7 West Cafe. I was super happy to see this outside:

The dessert revolution is here!  My brownies are also their dessert special.  Yay! Brownies and blondies are also now at Dark Horse Espresso Bar on Queen Street East.  Tomorrow The Green Beanery gets coconut chocolate chip blondies again, as well as minty brownies.  Yum! Lucky residents in the Annex.

Lauren Breuer

Author Lauren Breuer

More posts by Lauren Breuer

Join the discussion 16 Comments

  • Marshall Smyth says:

    You did it again! Just for inventing this recipe, you are required to come to Lake Pillsbury California, and make a ton of these up here. 🙂

    • Lauren says:

      Haha! That would be fun…traveling to spread healthy chocolate cookie dough awareness! I guess you’ll have to make them out in CA for me!

  • Marshall Smyth says:

    Thank you!

  • Briana B. says:

    I was eyeing this recipe all week and couldnt wait to make it! I am training for a half marathon but I have a mean sweet tooth that I knew I could satiated by these cups! Unfortunately I didn’t have a food processor so I used my blender. That was not problem and with a bit of stirring the mix eventually all got stirred. They came out deliciously! Mine taste like a dark chocolate Reese’s peanut butter cup!

    It’s not exactly the cookie dough taste I was expecting but they are absolutely delicious! I was surprised by the quantity that the recipe made. There was tons of the filling left over so I used a whole package of dark chocolate chips in order to make more cups. Even after that, I still have about 3/4cup of the filling left which I will use as a high protein spread for a pb&j or spread for toast after a run. In all, I came away with about 12LARGE peanut butter cups and plenty of the filling left over! The peanut butter cups are packaged in my freezer and ready for my sweet tooth midweek! Love this recipe!!

    • Lauren says:

      Hi Briana! I’m so glad you tried the recipe, and that it all worked out, even without a food processor. I think the leftovers sound like an amazing spread. Great idea! I found making cups uses a lot more chocolate than truffles..and you can always make cocoa covered truffles with that dough if you want to keep the sugar low. Enjoy! Thanks so much for posting your results 🙂 Good luck with the half marathon!

  • Yum yum yum! These look super delicious! A great 5 star recipe. 🙂

  • Lee says:

    Hi there,I am going to try these using my almond,brazil nut, cashew butter or brazil nut butter,hope they taste as good as these ones look,I was going to use some 85% dark choc that I have too,or make some 🙂

  • Liesl says:

    What is the replacement if i don’t have stevia? thanks!

    • Liesl says:

      actually, i have stevia extract, but i don’t know how much to use. do i use 2 tsp? it says on the container, “1/3 level teaspoon is equivalent to one level teaspoon of sugar”

      • Lauren says:

        Hi Liesl! For this recipe, I used 2 teaspoons of powdered stevia. You can add more depending on your taste buds. Just taste the mixture before you do the chocolate coating so you can readjust. Let me know how it goes!

        • Liesl says:

          Okay great thanks so much Lauren! by the way – love your recipes!! Especially the desserts with chickpeas. the Elvis minis are fabulous!

  • Carmen says:

    Do you have the nutritional content on these?

    • Lauren says:

      I wish I did, Carmen! I can tell you that they’ve got more fiber and protein than any chocolate you’ll find out there, though. Someday I hope to have time to do nutrition on all my posts…

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