# 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
# Method:
01 - In a medium bowl, cream together the softened butter, brown sugar, and granulated sugar until smooth. Mix in vanilla and milk. Add heat-treated flour and salt; mix until combined. Fold in mini chocolate chips. Chill in the refrigerator while preparing the chocolate.
02 - Line a 12-cup muffin tin with paper liners.
03 - Melt the chocolate chips with coconut oil in a microwave-safe bowl in 30-second bursts, stirring until smooth.
04 - Spoon about 1 tablespoon of melted chocolate into each liner. Tilt or tap the pan to coat the bottom. Chill in the freezer for 10 minutes.
05 - Mix the peanut butter, melted butter, powdered sugar, and a pinch of salt until smooth.
06 - Remove muffin tin from freezer. Drop a heaping teaspoon of peanut butter mixture onto the set chocolate in each cup, flattening it slightly.
07 - Scoop about 1 teaspoon of the chilled cookie dough and gently press onto the peanut butter layer in each cup.
08 - Top each cup with enough melted chocolate to cover the fillings completely, smoothing the tops.
09 - Chill in the refrigerator or freezer for at least 20 minutes until set.
10 - Store cups in an airtight container in the refrigerator.
