Peanut Butter Cookie Dough Cups (Edit recipe)

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If peanut butter cookie dough is your weakness, these Peanut Butter Cookie Dough Cups are about to become your new favorite treat

Growing up, I was always the person sneaking bites of cookie dough straight from the bowl, and honestly not much has changed. The only difference is now I love finding ways to make my favorite desserts with simple ingredients that leave me feeling good too. These no bake Peanut Butter Cookie Dough Cups are nutrient packed, creamy, easy to make, and the perfect balance of peanut butter and chocolate for a healthier dessert or snack.

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PREP TIME

10 minutes

COOK TIME

—

INGREDIENTS

11

Serves: 12

Ingredients

Cookie Dough

1 cup Peanut Butter Powder
2 - 4 Tbsp Almond Milk
1 Tbsp Date Sugar with Monk Fruit - Lakanto
0.25 cup Organic Toasted Coconut Butter - Georgia Grinders, melted
1 tsp Pure Vanilla Extract
.25 cup Cacao Nibs, Organic, Raw

Chocolate Coating

1 cup Dark Chocolate
1 tsp Coconut Oil
1 pinch Real Salt - Redmond, for topping

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Process

Cook Mode

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

In a bowl add pb powder, date sugar, melted coconut butter, and mix well. Add in almond milk 1 tbsp at a time as needed to form dough
Line a muffin tin with cupcake liners and scoop the dough into each well
Melt chocolate and coconut oil together and pour over each cookie dough scoop.
Top with more cookie dough and sea salt (optional)
Store on the counter in a closed container, fridge or freezer for longer!

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About This Recipe

Show nutritional information

This is our estimate based on online research.
Calories:	232
Fat:	13 g
Carbohydrates:	17 g
Protein:	7 g
Cholesterol:	0 g
Sodium:	119 mg
Fiber:	6 g
Sugars:	9 g
Sugar Alcohol:	0 g
Calculated per serving.