halfbakedharvest3.9
Giant Chocolate Chip Cookie + Cookie Dough Peanut Butter Cups
Crazy good, crazy fun and just plain, roll your eyes back and sink your teeth into them good.
👥 12 Servings⏱️ Prep & Cook: 3h 20m⏳ Prep: 30 min🔥 Cook: 20 min👤 Tieghan Gerard📖 halfbakedharvest
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- ●pan
- ●bowl
- ●microwave
- ●mixing bowl
- ●baking dish
📝 Preparation Steps
1
To make the cookies. Line a 9x13 inch-baking pan with foil or parchment paper. Set aside.
2
Combine the flour, baking soda and salt in small bowl. Beat the butter, granulated sugar, brown sugar and vanilla extract in large mixer bowl until creamy, about 3 to five minutes. Add the egg, beating well. Gradually beat in the flour mixture and 1 teaspoon of water. Stir in the chocolate chips. Press the dough into the prepared pan.
vanilla extract1 teaspoon- 1 teaspoon vanilla extract1/2large egg1water1 teaspoons
3
Bake for 10 to ⏱️ 20 minutes, until the cookies are just set on top. DO NOT over cook. If anything undercook. Cool completely before cutting, preferably overnight or at least two hours or if time is an issue, one hour in the fridge.
4
In the meantime make the chocolate cups. Melt about 12 ounces of the chocolate in a microwave safe bowl on ⏱️ 30 second intervals, stirring after each, until melted and smooth. Place 12 cupcake liners in a cupcake mold. Using the back of a spoon or a pastry brush to smooth the chocolate up the sides of the liners. Place in the freezer for ⏱️ 10 minutes or the fridge for 20.
5
When the cookies are chilled and ready to go make the cookie dough. Place the butter in the bowl of a stand mixer of a large mixing bowl. To the bowl add the brown sugar, cream or coconut milk and vanilla. Beat until combined, fluffy and light in color. Beat in the flour and salt until combined. Stir in the chocolate chips. Remove the cookie dough and add to a new bowl, set aside.
6
In the same mixing bowl you mixed the cookie dough in add the peanut butter and vanilla. Mix until smooth and combined.
peanut butter1 cup
7
To assemble the cups, grab the cooled cookies and cut the very outside edges off and save them for eating! Then cut the cookie into 6 rows horizontally. Then cut each row into four squares. You should now have 24 cookie squares. *Note that you only need 12 of the cookie squares, so either save the rest for eating, or make 12 more cups (doubling the chocolate cups, peanut butter and cookie dough layers) or halve the cookie recipe and press it into an 8x8 baking dish.
peanut butter1 cup
8
Now grab the chocolate cups from the fridge. Working with the chocolate cups still in the cupcake molds, place a cookie in the bottom of each. Spread a layer of cookie dough over the cookie and then a layer of peanut butter.
peanut butter1 cup
9
Melt the remaining chocolate in a microwave safe bowl on ⏱️ 30 second intervals, stirring after each, until melted and smooth. Carefully spoon the chocolate over the peanut butter layer completely covering the peanut butter.
peanut butter1 cup
10
Place in the fridge for at least ⏱️ 30 minutes before serving.
11
These can be stored in a cool area, but are best right out of the fridge.
Nutrition Facts
calories
689 kcal
fat Content
57 g
serving Size
1 serving
fiber Content
5 g
sugar Content
58 g
sodium Content
351 mg
protein Content
11 g
cholesterol Content
39 mg
carbohydrate Content
84 g
saturated Fat Content
24 g
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