Chocolate Chip Cookie Dough Peanut Butter Bites

I know what you’re saying – “So much for our vow of posting healthy recipes, hey?” I have a good reason. I blame this one on Pinterest. Yep, I’m a pinner. I was sucked into the abyss of food, decorating and cute outfit photos about half a year ago ago and have been addicted ever since. Please feel free to fuel the addiction and follow our boards.

With Claudia still working call and evening shifts, I have been left to fend on my own until next week. Therefore, I decided to find a recipe to feature that would favour my baking skills and, of course, make my friends drool. This recipe had me at “cookie dough”. It is adapted from the lovely Jessica at How Sweet it Is. I check her blog practically every day as she always posts such amazing creations. I was surprised to find this recipe first on Pinterest. Oh, the power of the internet.

I don’t think I need to convince you that this recipe is absolutely delicious. You really can’t go wrong with chocolate covered cookie dough with hints of peanut butter. I’m just going to walk you through the recipe so you an see how easy it is to make…and also to make you drool just a little.

You will need:

 2.5 cups milk chocolate chips
1/2 cup unsalted butter
1/3 cup packed brown sugar
1 tsp vanilla
1/4 cup peanut butter (I just used natural chunky peanut butter because that’s all I had)
3/4 cup powdered sugar
2 tbsp flour
1/4 tsp salt
1/2 cup mini chocolate chips

In a small saucepan, heat butter until melted.

Good stuff.

Whisk in brown sugar until dissolved, then let it bubble for 1-2 minutes.

Whisking, whisking, whisking.

How can you tell I’ve had a few of these? I’m a little hyped up on sugar.

Bubbly goodness.

Remove from heat and whisk in peanut butter. The mixture will be liquidly.

Whisk in vanilla. Let sit and cool completely, about 20 minutes.

Melt 1-1/4 cups of your chocolate chips using a double boiler.

Or microwave if you’re Claudia.

We still don’t see eye-to-eye on this.

Fill silicone molds or mini muffin pans with liners with your chocolate.

You can use a brush and brush chocolate up the sides of the liner. I filled each silicone hold completely with chocolate and just flipped it over a bowl to allow the excess chocolate to run out.

Place in the freezer for 20 minutes. By this point the butter + sugar mix should be cool.

Whisk in salt to your cooled butter and brown sugar mixture.

Whisk in powdered sugar and flour until combined and few lumps remain.

Looking more like cookie dough, don’t you think?

Fold in mini chocolate chips.

The dough will be wet, but pop it in the fridge for 15 minutes to harden.

Remove muffin pan or silicone mold and cookie dough from the fridge.

Place 1 teaspoon of rolled cookie dough into the chocolate cups.

Place back in the freezer for 10-15 minutes.

Melt the remaining chocolate chips.

Cover each cookie dough top with chocolate, smoothing with a spoon.

Freeze again for 15-20 minutes.

These beauties are best stored in the fridge.

You should probably share them as well.

Enjoy!