Peanut Butter Cookie Cups with Raspberry Jam
Who can resist the classic combination of peanut butter and jelly? My latest creation elevates this beloved duo into a delightful dessert: Peanut Butter Cookie Cups filled with a light and fluffy peanut butter mousse and a sweet touch of raspberry jam. Whether you’re looking for a fun weekend baking project or a special treat for a gathering, these cookie cups are sure to impress. Here’s how to make them:
Ingredients
For the 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
For the 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)
Additional:
- 1 cup seedless raspberry jam (or your choice of jam)
- Optional: chopped peanuts for garnish
Directions
Making the Cookie Cups:
- Preheat your oven to 350°F (175°C) and spray a regular-sized muffin tin with cooking spray.
- Whisk together the flour, baking soda, and salt in a bowl. Set aside.
- Cream together the butter and peanut butter until smooth. Add both sugars and beat until pale and fluffy, about 2-3 minutes.
- Add the egg and vanilla extract, beating until just combined.
- Mix in the flour mixture until just combined. Do not overmix.
- Scoop the dough using a large cookie scoop (about 3 tablespoons) into the prepared muffin tin, pressing down slightly to flatten.
- Bake for 10-12 minutes, or until the edges are lightly browned and the centers are mostly set.
- Immediately after baking, press down in the center of each cookie cup using a small jar to create a well. Allow to cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.
Preparing the Mousse:
- Whip the heavy cream in a cold bowl with a cold whisk until stiff peaks form.
- In a separate bowl, beat the cream cheese with sugar until smooth. Blend in the peanut butter until smooth.
- Fold the whipped cream into the peanut butter mixture gradually until fully combined.
Assembly:
- Thin out the raspberry jam by warming it in the microwave in 20-second intervals.
- Spoon about 1 to 1 1/2 teaspoons of jam into each cookie cup and chill for 20 minutes.
- Pipe the peanut butter mousse into each cookie cup over the jam layer.
- Refrigerate for at least 2 hours until set.
- Garnish with additional raspberry jam and chopped peanuts if desired before serving.
Serving and Storage
Serve these Peanut Butter Cookie Cups cold. They can be stored in the refrigerator for 2-3 days or frozen for up to 4 weeks for longer preservation.
Conclusion
These Peanut Butter Cookie Cups are not only a joy to make but also a hit at any table. The smooth, creamy mousse paired with the crisp cookie cup and tangy raspberry jam creates a symphony of flavors. Give this recipe a try, and enjoy the smiles it brings!
Prep Time: 30 minutes | Cook Time: 12 minutes | Total Time: Approximately 2 hours and 42 minutes
Enjoy your baking, and let these treats bring a little more joy into your day!
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Peanut Butter Cookie Cups
- Total Time: 2 hours 42 minutes
Description
Indulge in the nostalgic flavors of Peanut Butter & Jelly but with a gourmet twist! These Peanut Butter & Jelly Cookie Cups combine the familiar, beloved taste of peanut butter and jelly with the richness of a dessert suited for any occasion. Each bite offers a perfect balance of sweet and salty with a creamy texture that’s simply irresistible.
Whether you’re hosting a party or looking for a fun baking project, these cookie cups are sure to impress. They are easy to make, delightfully fun to eat, and can be made in advance, making them the perfect treat for any event or a cozy night in.
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
Instructions
Peanut Butter Cookie Cups:
Preheat oven to 350°F. Spray a regular-sized muffin tin with cooking spray.
Whisk together flour, baking soda, and salt. Set aside.
Beat butter and peanut butter until smooth. Add sugars and beat on medium-high until pale and fluffy (about 2-3 minutes). Reduce speed and add egg and vanilla. Beat until combined.
Add flour mixture and mix until just combined.
Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins, press down to flatten slightly.
Bake for 10-12 minutes or until lightly browned and mostly set.
Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Cool in pans for 10 minutes, then transfer to a wire rack to cool completely.
Peanut Butter Mousse:
Whip heavy cream until stiff peaks form (ideally with a cold whisk and in a cold bowl).
In a separate bowl, beat cream cheese and sugar until smooth. Add peanut butter and mix until smooth.
Gently fold whipped cream into the peanut butter mixture 1/2 cup at a time until combined.
Assembly:
In a microwave-safe bowl, heat raspberry jam to thin out (20-second intervals). Spoon 1 to 1 1/2 tsp of raspberry jam into each cookie cup. Chill for 20 minutes.
Pipe peanut butter mousse on top of raspberry jam. Refrigerate until set (about 2 hours).
Top with additional raspberry jam and chopped peanuts, if desired.
Serve cold and consume within 2-3 days, or freeze for up to 4 weeks.
- Prep Time: 30 minutes
- Cook Time: 12 minutes