Peanut Butter & Jelly Cookie Cups

Peanut Butter & Jelly is a timeless combination loved by many, and these Peanut Butter & Jelly Cookie Cups take that classic flavor duo to the next level. These delightful treats feature a peanut butter cookie cup filled with a light and fluffy peanut butter mousse and a dollop of sweet raspberry jam. They’re perfect for parties, gatherings, or just as a special treat for yourself. Follow this recipe to create your own batch of these irresistible cookie cups.

Ingredients

Peanut Butter Cookie Cups:

• 1 1/4 cups all-purpose flour
• 1/4 tsp baking soda
• 1/2 tsp salt
• 1/4 cup unsalted butter, room temperature
• 1/4 cup smooth peanut butter (not natural)
• 1/4 cup granulated sugar
• 1/2 cup light brown sugar, packed
• 1 large egg, room temperature
• 1 tsp vanilla extract

Peanut Butter Mousse Filling:

• 1/2 cup heavy whipping cream, cold
• 3 oz cream cheese, softened
• 1/4 cup granulated sugar
• 1/2 cup smooth peanut butter (not natural)

Other:

• 1 cup raspberry jam, seedless (or your choice of jam)
• Optional: chopped peanuts

Directions

Peanut Butter Cookie Cups:

1. Preheat the oven to 350°F and spray a regular-sized muffin tin with cooking spray.
2. Whisk together the flour, baking soda, and salt. Set aside.
3. In a large bowl, beat the butter and peanut butter until smooth. Add the sugars and beat on medium-high speed until pale and fluffy (about 2-3 minutes). Reduce the speed and add the egg and vanilla. Beat until combined.
4. Add the flour mixture and mix until just combined.
5. Using a large cookie scoop (about 3 tablespoons), scoop the dough into the prepared muffin tins, pressing down to flatten slightly.
6. Bake for 10-12 minutes or until lightly browned and mostly set.
7. Remove from the oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in the pans for 10 minutes, then transfer to a wire rack to cool completely.

Peanut Butter Mousse:

1. Whip the heavy cream until stiff peaks form (ideally with a cold whisk and in a cold bowl).
2. In a separate bowl, beat the cream cheese and sugar until smooth. Add the peanut butter and mix until smooth.
3. Gently fold the whipped cream into the peanut butter mixture 1/2 cup at a time until combined.

Assembly:

1. In a microwave-safe bowl, heat the raspberry jam to thin it out (20-second intervals). Spoon 1 to 1 1/2 teaspoons of raspberry jam into each cookie cup. Chill for 20 minutes.
2. Pipe the peanut butter mousse on top of the raspberry jam. Refrigerate until set (about 2 hours).
3. Top with additional raspberry jam and chopped peanuts, if desired.
4. Serve cold and consume within 2-3 days, or freeze for up to 4 weeks.

Prep and Cooking Times

• Prep Time: 30 minutes
• Cooking Time: 12 minutes
• Total Time: 2 hours 42 minutes

These Peanut Butter & Jelly Cookie Cups are a delightful twist on a classic favorite. The combination of peanut butter, jelly, and a light, fluffy mousse is sure to please your taste buds and leave you craving more. Give this recipe a try and enjoy the deliciousness of this fun and flavorful treat!