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Dark Chocolate Cookie Dough Cups

Posted by in Holidays, Step-by-Step Recipes

Tasty Kitchen Blog: Dark Chocolate Cookie Dough Cups. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Adrienne Jacobs of This Country Girl Cooks.

 
With all of the chocolates flying around this month, I thought I would throw something out there that would satisfy your sweet tooth or chocolate craving, but won’t leave you feeling like you’ve overindulged. 

These adorable Dark Chocolate Cookie Dough Cups by TK member Adrienne Jacobs (who blogs at This Country Girl Cooks) are a perfect balance of indulgent chocolate and a naturally-sweetened, nutty filling. 

Let’s get started! 

 
 
 
Tasty Kitchen Blog: Dark Chocolate Cookie Dough Cups. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Adrienne Jacobs of This Country Girl Cooks.

You’ll need dark chocolate (I used Ghirardelli 60% chips), almonds, cashews, rolled oats, peanut butter, and real maple syrup. Oh, and a little more chocolate—in the form of mini chips. 

 
 
 
Tasty Kitchen Blog: Dark Chocolate Cookie Dough Cups. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Adrienne Jacobs of This Country Girl Cooks.

First, chop the nuts roughly. Don’t work yourself too hard — we’re going to throw them in the food processor. Chopping them up a bit helps the mixture to be more uniform.

Pull a couple tablespoonfuls aside and reserve them. 

 
 
 
Tasty Kitchen Blog: Dark Chocolate Cookie Dough Cups. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Adrienne Jacobs of This Country Girl Cooks.

Throw the rest of the chopped nuts in the processor with the cashews and oats. If you happen to have a 4-year-old around, they’re great at things like that.

 
 
 
Tasty Kitchen Blog: Dark Chocolate Cookie Dough Cups. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Adrienne Jacobs of This Country Girl Cooks.

Pulse until you get a mealy mixture free of large almond pieces. 

 
 
 
Tasty Kitchen Blog: Dark Chocolate Cookie Dough Cups. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Adrienne Jacobs of This Country Girl Cooks.

Add the peanut butter, maple syrup, and mini chocolate chips to the bowl.

 
 
 
Tasty Kitchen Blog: Dark Chocolate Cookie Dough Cups. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Adrienne Jacobs of This Country Girl Cooks.

Pulse until the mixture comes together in large clumps. If it seems dry, add more peanut butter by spoonfuls until you reach the right consistency. It should hold together in a ball, but not be overly sticky.

 
 
 
Tasty Kitchen Blog: Dark Chocolate Cookie Dough Cups. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Adrienne Jacobs of This Country Girl Cooks.

Now that our filling is done, let’s get the chocolate prepped. Melt the chocolate either in a double-broiler set up or in 30 second intervals in the microwave. Stir after each interval until the chocolate is smooth.

 
 
 
Tasty Kitchen Blog: Dark Chocolate Cookie Dough Cups. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Adrienne Jacobs of This Country Girl Cooks.

Line a 24-cup mini muffin pan with mini cups then put a teaspoon or so of chocolate into each cup. Four-year-olds also like to do this. But you may end up with just as much chocolate on the pan as in the cups.

 
 
 
Tasty Kitchen Blog: Dark Chocolate Cookie Dough Cups. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Adrienne Jacobs of This Country Girl Cooks.

Roll the dough into 1-inch balls and flatten slightly.

 
 
 
Tasty Kitchen Blog: Dark Chocolate Cookie Dough Cups. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Adrienne Jacobs of This Country Girl Cooks.

Press each ball into a muffin cup until the chocolate sort of oozes up the sides.

 
 
 
Tasty Kitchen Blog: Dark Chocolate Cookie Dough Cups. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Adrienne Jacobs of This Country Girl Cooks.

Spoon the remaining chocolate over top. It doesn’t have to cover the nut mixture completely.

 
 
 
Tasty Kitchen Blog: Dark Chocolate Cookie Dough Cups. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Adrienne Jacobs of This Country Girl Cooks.

Sprinkle with reserved chopped almonds. 

Stick them in the freezer (if you have space) for a few minutes to harden. 

 
 
 
Tasty Kitchen Blog: Dark Chocolate Cookie Dough Cups. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Adrienne Jacobs of This Country Girl Cooks.

And there you have it! Cute little “cookie dough” morsels. I must say, though, that I didn’t think these tasted like cookie dough at all, but a more sophisticated version of those peanut butter cups in the orange wrappers. You know which ones I’m talking about, right? 

Of course you do.

Give a few of these to someone you love this week.

 
 
 
Tasty Kitchen Blog: Dark Chocolate Cookie Dough Cups. Guest post by Natalie Perry of Perry's Plate, recipe submitted by TK member Adrienne Jacobs of This Country Girl Cooks.

Then pop one into your mouth. Or six. (But not all at once, tempting as it might be.)

You’ll find the complete recipe and instructions below. Be sure to head over to Adrienne’s TK recipe box and blog This Country Girl Cooks for more delicious recipes!

 
 

Printable Recipe

Dark Chocolate Cookie Dough Cups

See the full recipe post on Adrienne Jacobs’s site!
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Prep Time:

Cook Time:

Difficulty: Easy

Servings: 10

10

Description

Who knew three kinds of nuts, oats, and a little maple syrup mixed together would taste just like cookie dough. Covered with dark chocolate, this treat is actually something to feel good about.

Ingredients

  • 8 ounces, fluid Dark Chocolate
  • ¼ cups Rolled Oats
  • ¼ cups Cashews
  • ½ cups Roughly Chopped Almonds, Plus 1 Tablespoon, Divided
  • 3 Tablespoons Peanut Butter
  • 2 Tablespoons Maple Syrup
  • 1 Tablespoon Chocolate Chips

Preparation Instructions

Line a mini muffin tin with paper liners.

Over a double boiler or in the microwave, melt dark chocolate. Once chocolate is melted, line bottom of muffin tin liners with a heaping teaspoon of melted chocolate.

In a food processor blend oats, cashews, and 1/2 cup almonds together until mixture has a flour consistency. Add in peanut butter and syrup. Blend until “dough” comes together. More peanut butter may need to be added to get mixture to form together better.

Add in chocolate chips and pulse a few more seconds. Cover with remaining chocolate.

Sprinkle on remaining 1 tablespoon almonds over the top of chocolates. Freeze for 20 minutes or until hardened. Store them in the freezer.

Enjoy.

 
 
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Be sure to check out Natalie’s own beautiful food blog, Perrys’ Plate, where you can see her growing collection of lovely recipes. There’s always something new to see there. Go visit now!

 

7 Comments

Comments are closed for this recipe.

OMG that looks gud on 3.23.2013

THESE LOOK REAL YUMMY !!!
I have to make about 30 of these for class and there are people with nut allergies so can i make these without the cashews, peanut butter and almonds ?

Erin @ Texanerin Baking on 2.18.2013

Fun! :) I love how healthy these are. And those shots of the drizzly chocolate are so nice. I try stuff like that but then it comes out in blobs. Very attractive. ;)

Avatar of Laurie {Simply Scratch}

Laurie {Simply Scratch} on 2.14.2013

Oh these look to die for!

Jayne on 2.13.2013

These are healthified chocolate cookie cups! Have to try this out. I can imagine all the variations. Dried fruit, different nuts… white chocolate!

    Avatar of Natalie | Perry's Plate

    Natalie | Perry's Plate on 2.14.2013

    Oh yes… they’re very adaptable. I also made one with pecans and threw some cinnamon in! YUM!