Chocolate Peanut Butter Cup Cookie Bowls are not only fun to eat, but they’re also fun to make!
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Last weekend my family was hungry for both cookies and ice cream. Since peanut butter is one of my family’s favorite things I decided to make peanut butter cookies. Then I remembered that a few weeks ago my Mother had given me some super cute stoneware baking bowls. I decided to bake the peanut butter cookies in them. Using pretty bowls and dishes always makes baking more fun!
Next, I whipped up the peanut butter cookie dough and divided it into two baking bowls. Easy Peasy! Finally, I baked the cookies until they were nice and golden brown.
Once the cookies cooled completely I added extra garnish. (This is where you can get totally creative!)
In my freezer, I have several flavors of gluten-free frozen yogurt. Therefore, I topped the cookies with several scoops of frozen chocolate peanut butter cup yogurt. Next, I added a generous dollop of whipped topping, chopped peanut butter cup candies, and a drizzle of Hersey’s dark chocolate syrup.
Finally, I was pleasantly surprised to see how deliciously appealing these chocolate peanut butter cup cookie bowls turned out. It would be fun to set up a “topping station” where people can select their very own favorite ice cream/yogurt and toppings, such as nuts, candies, marshmallows, caramel sauce, sprinkles, etc…
Because you can easily tweak the ingredients to be gluten-free and allergy friendly, (for those guests who have a food intolerance or food allergies), this would be a great dessert to serve at any party. No one ever needs to feel “left-out” of the fun.
- 1/2 cup shortening (or coconut oil)
- 1 tbsp vanilla
- 3 tbsp milk
- 1 egg
- 1 1/4 cup brown sugar
- 3/4 cup peanut butter
- 1 3/4 cup all-purpose flour (GF Option: use gluten free flour blend)
- 3/4 tsp baking soda
- 3/4 tsp salt
- In a mixing bowl, combine shortening, vanilla, milk, egg, and brown sugar.
- Add peanut butter.
- In a separate mixing bowl, combine flour, baking soda, and salt.
- Stir dry ingredients into wet ingredients.
- Divided dough into two parts.
- Place half of the cookie dough into a well-greased 6-inch baking dish, and pat flat. Repeat with the other half of the dough.
- Bake in a preheated 350-degree F oven for 20 minutes, or until golden brown.
- Remove from oven and cool completely.
- Top with ice cream.
- Garnish with candies, chocolate, nuts, etc...
Top your cookie bowl with your favorite ice cream or frozen yogurt and all the fixings.
(*To make this dessert gluten-free I made gluten-free peanut butter cookies and topped them with Kemps (GF) Chocolate Peanut Butter Cup Frozen Yogurt, Reese’s Peanut Butter Cups (GF), and Hershey’s Dark Chocolate Syrup (GF).
Have fun making your very own version of Chocolate Peanut Butter Cup Cookie Bowls!!!
Disclaimer: Manufacturers’ formulations and policies may change at any time, therefore it’s important to always read product labels yourself and contact the manufacturer with concerns. We have found that most companies are eager to help answer your questions.
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