Peanut Butter Dark Chocolate Cups

Gluten & Dairy Free

If you love peanut butter Hershey kiss cookies, then man, you are in for a treat. This recipe is basically an inside out Reese's Peanut Butter Cup. With a peanut butter cookie base and an oh so yummy dark chocolate filling.

Imagine dessert heaven. This is dessert heaven.

Similar to my Sweet Potato Banana Muffins, I came upon similar recipes while scrolling through my Instagram feed. I saw some homemade peanut butter cups, peanut butter cookies, and peanut butter dark chocolate cups. Everything was so intriguing. Everything was so delicious. And to say I needed it was an understatement. 

I played around with different ingredients to make the peanut butter cookie base perfect. But I wanted this base to be different: chewy yet soft. I wanted the base to create this chewy cookie that resembles my absolute favorite peanut butter Hershey kiss cookie that only comes around during the holidays! My solution? Oats. Not only do the oats keep the cookie base together, but they provide the chewiness I was hunting for. 

The recipe is simple, but it can be tough to execute. I learned this the tough way when the cookie dough decided to bake into cookie muffins? So, here is the trick! Once you place the cookie dough into the mini muffin tins, spray your thumb with cooking spray. Push down on the cookie dough and spread them to the sides of the lined tin. Once they have been in the oven for about 7 minutes, take them out, and push them down and to the side with a spoon. Then, place them back in for another 8 minutes. This way, the cookie dough will bake with all the room for the dark chocolate (and trust me, you want plenty of room for your chocolate). It is also important to utilize your fridge! Once the cookie bases are done, put them in the fridge to cool. Once they cool, add all the chocolate, and drizzle some extra, because why not!? Then, put them back in the fridge for 1-2 hours, or 15 minutes if you are impatient like me. 

These Dark Chocolate Peanut Butter Cups make me question my usual dessert routine. Yes, the dark chocolate dipped in peanut butter routine. I will admit it, I was 1000% missing out! 

Enjoy this recipe. Fuel your body. Much love!

Ingredients:

Peanut Butter Cookie Base

• 1 ½ cups peanut butter

• 1 ½ cups coconut sugar

• Vanilla

• 1 cup almond milk

• Cinnamon

• 1 cup oat flour

• ½ cup almond flour

• 1 cup oats

Dark Chocolate Filling

• 1 cup dark chocolate chips

• ½ cup coconut oil melted

Directions:

• Preheat oven to 350.

• Mix wet ingredients with electric mixer.

• Add in flour mixture.

• Add extra milk if needed.

• Roll dough into balls and place into mini muffin tin (technique is described above).

• Bake for 7 minutes, push the dough down and out with a spoon, and bake for another 8 minutes.

• Let cool for 20 minutes.

• Melt coconut oil and chocolate chips. Microwave for 1 minute, mix, and microwave for :30.

• Add melted chocolate into cups!

• Keep refrigerated.