Cookie Dough Peanut Butter Cups

Is it posssible to get too much of a good thing? I sure hope not because these peanut butter cookie dough cups... oh man, are they a good thing! I took your classic peanut butter cup and tweaked it a bit. The result... something that could've come strait out of Willy Wonka's fabulous factory... What could be better than the pairing of chocolate and peanut butter you might ask... Chocolate, peanut butter, and edible chocolate chip cookie dough! OH BOY!! Fanfreakingtastic! I used a conglomeration of recipes to achieve my idea of the perfect candy. I found a great tutorial on making the chocolate cups on the Hungry Mouse website. The peanut butter filling recipe can be found on Have Cake Willl Travel, and the edible cookie dough recipe I borrowed from Steph over at the Cupcake Project. I began my adventure by first making the cups, then I added layers of chocolate chip cookie dough and peanut butter filling and topped it off with more chocolate. These are sinfully sweet and should be enjoyed with a tall glass of milk and a good friend... or else you may end up eating them all yourself!

A mish mash of recipes from: The Hungry Mouse, The Cupcake Project, and Have Cake Will Travel

Ingredients

This recipe makes 8 large cups or about 12 small ones

Chocolate Cups

18 oz semi-sweet chocolate chips (about a bag and a half)

Peanut Butter Filling

3/4 cup natural peanut butter (make sure it is natural and has the least amount of sugar possible or else your cups will be WAY too sweet!)

1/3 cup powdered sugar

3 tblsp graham cracker crumbs

Chocolate Chip Cookie Dough Filling

2 cups all purpose flour

1/2 tsp salt

3/4 cups unsalted butter (melted)

4 tblsp milk

1 cup brown sugar

1/2 cup white sugar

1 tblsp vanilla extract

1/4 cup chocolate chips

Begin by making the candy cups. Set out 8 regular size muffin wrappers.

Melt 12 oz semi sweet chocolate chips in the microwave. Be sure to stir them every 30 seconds until they have a smooth consistency. Place a spoonful of chocolate in the bottom of your cups.

Use the back of a spoon to spread it around so it covers the whole cup. Adding more if needed. *Side note: This part can be a little tricky but practice makes perfect, my first few cups weren't the prettiest but after the second one I got the hang of it. Trial and error, your hands will get messy :)

Place coated cups in muffin tin and refridgerate for thirty minutes or until chocolate is set.

While chocolate cups are in refridgerator, in a medium bowl mix together all ingredients for the raw cookie dough.

In another bowl, mix the ingredients for the peanut butter filling together.

When chocolate cups are set, remove from refridgerator.

Place a spoonful of peanutbutter filling in cup, press it down into the cup with your fingers.

Follow with a layer of cookie dough (again pressing it down into the cup) and finish with another layer of peanut butter filling. When you have filled all your cups, melt remaining chocolate chips in microwave.

When chocolate is melted, spoon a dollop on top of each filled cup.

Spread chocolate around using the back of a spoon so that it completely covers the filling and touches all the edges of the cup. When you have filled all the cups, pop them back in the fridge for at least an hour (until completely set up) before enjoying.