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