# What You'll Need:
→ Cookie Dough
01 - 1/4 cup unsalted butter, softened
02 - 1/4 cup light brown sugar, packed
03 - 2 tablespoons granulated sugar
04 - 1/2 teaspoon vanilla extract
05 - 1 tablespoon milk
06 - 1/2 cup all-purpose flour, heat-treated
07 - 1/4 teaspoon salt
08 - 1/3 cup mini chocolate chips
→ Peanut Butter Layer
09 - 1/2 cup creamy peanut butter
10 - 2 tablespoons unsalted butter, melted
11 - 1/4 cup powdered sugar
12 - Pinch of salt
→ Chocolate Coating
13 - 2 cups semisweet or milk chocolate chips
14 - 2 teaspoons coconut oil or vegetable oil
# Directions:
01 - In a medium bowl, cream together softened butter, brown sugar, and granulated sugar until smooth. Mix in vanilla extract and milk. Add heat-treated flour and salt, mixing until combined. Fold in mini chocolate chips and refrigerate while preparing chocolate.
02 - Line a 12-cup muffin tin with paper liners.
03 - Melt chocolate chips with coconut oil in a microwave-safe bowl in 30-second intervals, stirring between bursts until smooth.
04 - Spoon approximately 1 tablespoon of melted chocolate into each paper liner. Tilt or tap the pan to evenly coat the bottom. Freeze for 10 minutes.
05 - Mix creamy peanut butter, melted butter, powdered sugar, and a pinch of salt until smooth and well combined.
06 - Remove muffin tin from freezer. Drop a heaping teaspoon of peanut butter mixture onto the set chocolate in each cup, flattening slightly with the back of a spoon.
07 - Scoop approximately 1 teaspoon of chilled cookie dough and gently press onto the peanut butter layer in each cup.
08 - Top each cup with melted chocolate to completely cover the fillings, smoothing the tops for an even finish.
09 - Refrigerate or freeze for at least 20 minutes until the chocolate coating is completely set.
10 - Transfer peanut butter cups to an airtight container and store in the refrigerator.
