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Peanut butter cups like you’ve never seen! Creamy dairy-free matcha white chocolate filled with PB chocolate chip cookie dough. Vegan with paleo option!
Collaborating with one of my favorite ladies again, Gina from Healthy Little Vittles, to bring you a kind of easter-y, definitely outside the box, so very tasty sweet treat: Matcha Cookie Dough Cups!
We both adore matcha and the whole world deeply loves cookie dough from what I can tell, so why not combine the two?
Matcha white chocolate. The creamy green outside was mine to test, and if you follow me on Instagram you may have seen the many trials in my stories – some too brittle/chalky, some too melty/creamy. But by the fourth batch I finally figured out just the right ratio of ingredients to replicate a creamy white chocolate that doesn’t call for cacao butter, because as much as I love cacao butter its expensive and not the easiest thing to find.
The key is really just a lot of coconut in a lot of forms: coconut cream, coconut oil, and coconut milk powder. We tested a batch with coconut butter as well but it dulled the sweetness and matcha flavor too much. If you are not vegan feel free to use regular white chocolate and just add the matcha powder after melting.
I also tested it without the coconut milk powder since I know that is not the easiest ingredient to find either, and it did work although the texture is not as creamy. But not the end of the world, so don’t let that stop you from trying them if that’s all you’re missing.
Peanut butter cookie dough. The ultra addictive part of this collab is brought to us by Gina – peanut butter chocolate chip COOKIE DOUGH. This super simple center is better than any ol’ peanut butter cup if you ask me with that perfect un-baked cookie texture and plenty of mini chocolate chips.
We went PB to stick to the classic Reese’s model just a little bit, but you could easily sub in almond or cashew or sunflower seed butter to make them paleo. Whatever you love and have in the pantry.
And good news! There will be extra cookie dough leftover when you’re done sooooooo…you’re welcome.
I hope you enjoy these scrumptious, untraditional little peanut butter cups as much as we did!
Matcha Cookie Dough Cups
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- Author: Natalie
- Prep Time: 25 minutes
- Cook Time: 1 hour (chilling)
- Total Time: 1 hour 25 minutes
- Yield: 12 cups 1x
- Category: candy
- Method: no bake
- Cuisine: american
Description
Peanut butter cups like you’ve never seen! Creamy dairy-free matcha white chocolate filled with PB chocolate chip cookie dough. Vegan with paleo option!
Ingredients
Scale
Matcha White Chocolate
- 1/4 cup coconut oil
- 1/4 cup coconut cream*
- 1/4 cup coconut milk powder
- 2 tablespoons maple syrup(or agave/honey)
- 1 teaspoon matcha powder
- Pinch salt
Cookie Dough**
- 1 cup almond flour
- 3 tablespoons peanut butter (or nut/seed butter of choice)
- 1/2 teaspoon pure vanilla extract
- 3 tablespoons maple syrup (or agave/honey)
- Pinch salt
- 3 tablespoons mini chocolate chips
Instructions
- Start by melting all of the matcha white chocolate ingredients together in a glass measuring cup or bowl.
- Whisk until smooth (you may need to blend the white chocolate if your matcha powder isn’t completely dissolved).
- Line your mini muffin tin with liners, then place 1/2 tablespoon of the matcha white chocolate in the bottom of each mini muffin cup.
- Freeze until firm, about 20 minutes.
- While the bottom layer is setting up, make the cookie dough by stirring together all ingredients in a medium bowl until a dough forms.
- Using a teaspoon, scoop a small (not heaping) teaspoon full of cookie dough into each muffin cup leaving a small border around the edges so that the top layer of matcha white chocolate can surround the cookie dough (make sure your cookie dough is flattened enough to where it’s level with the top of the muffin tin)
- Pour the remaining matcha white chocolate over top of the cookie dough.
- Place back in the freezer for 45-60 minutes or until set.
- These are best stored in the freezer. Thaw for a couple of minutes before enjoying.
Notes
*The solid part scooped out from a can of full-fat coconut milk that has been chilled overnight.
**You will have leftover cookie dough, enjoy as a snack or add to a smoothie bowl!
Nutrition
- Serving Size: 1 cup
- Calories: 147
- Sugar: 5g
- Sodium: 59mg
- Fat: 9g
- Saturated Fat: 6g
- Carbohydrates: 7g
- Protein: 2g
Keywords: easter, spring, green tea, paleo, healthy, coconut, dairy free, gluten free, grain free, peanut butter, candy
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Comments
Hannah says Oh my gahhh…cannot wait to try these! Would oat flour/blended oats be an okay substitute for the almond flour?? (trying my best to avoid the grocery store these days!) Thanks for the sweet recipe 🙂
Reply
- Natalie says
Maybe try this cookie dough for the filling instead, it uses oat flour already: https://www.feastingonfruit.com/cookie-dough-chocolate-bark/
Reply
- Ange says
What can we use in place of the coconut milk powder? Or do we just simply leave it out? These look amazing btw. 😍 I might make like 4 batches….. lol
Reply
- Natalie says
You can skip it! The outside won’t be as creamy, but I tested it without and still worked 🙂
Reply
- Catherine says
I use soymilk powder for my white chocolate and it has always worked well.
Reply
- Angelica says
Can I sub the coconut cream for anything else !? Can’t afford shipping and can’t find it anywhere here 🙁
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- Natalie says
Hmm do you have cashews? You could make your own cashew cream instead. You could use yogurt but it will make the coating more icy. And if you have the coconut milk powder you could double up on that but I haven’t tested it so not sure what the consistency would be like!
Reply
- Tori Cooper says
Oh my! This is a recipe I’ve got to make!!!
Reply
- Natalie says
I hope you do, they are sooooooooo good😋😋
Reply
- Carolyn says
I do t ha e coconut cream or powder . What else can I use?
Reply
- Natalie says
There is no real substitute, you can just skip it but the outside chocolate won’t be as creamy 🙂
Reply
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