Peanut Butter and Jelly Cookie Cups
Who doesn’t love a good, old-fashioned peanut butter and jelly sandwich? It’s a classic that has been enjoyed in school lunches and on afternoon picnics for generations. Now, we’re taking this beloved pairing and turning it into an indulgent dessert: Peanut Butter and Jelly Cookie Cups! These cookie cups combine the richness of peanut butter cookies with sweet raspberry jam and smooth peanut butter mousse to create a delicious twist on a nostalgic classic.
Servings: 12 Peanut Butter and Jelly Cookie Cups
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Ingredients
Cookie Cups:
- 6 Wooden Spoon® Peanut Butter Cookie Dough cubes
- 1 c. raspberry jam
Peanut Butter Mousse Filling:
- 1/2 c. heavy whipping cream, cold
- 3 oz. cream cheese, softened
- 1/4 c. granulated sugar
- 1/2 c. smooth peanut butter
Featured Flavor
Make It Happen
Step 1
Preheat your oven to 350°F. While it is heating up, spray a mini muffin tin with cooking spray. Place a 1/2 cube of cookie dough in each muffin cup. Press down to flatten and form the dough into the shape of the tin.
Step 2
Bake for 10-12 minutes or until the cookie cups are lightly browned and mostly set. Remove from oven and immediately use a small tool, like a spoon, jar, or melon baller, to press firmly down in the center of each cookie cup, creating a well.
Step 3
Allow the cookie cups to cool in the pans for 10 minutes then transfer them to a wire rack to cool completely.
Step 4
Make the peanut butter mousse. Start by whipping the heavy cream in a cold bowl with a cold whisk. Whip until stiff peaks form. In a separate bowl, beat the cream cheese and sugar until smooth. Add the peanut butter and mix again until smooth. Add the whipped cream to the peanut butter mixture, 1/2 c. at a time, and beat until fully combined.
Step 5
In a microwave-safe bowl, heat the raspberry jam in 20-second intervals until it has thinned out. Spoon 1-1 1/2 tsp. of jam into each cookie cup. Chill for 20 minutes.
Step 6
Pipe or spoon the peanut butter mousse on top of the raspberry jam in each cookie cup. Refrigerate until set, approximately 2 hours.
Step 7
Top with additional raspberry jam and chopped peanuts. Now, you have a delicious batch of the perfect after-school snack, lunchbox treat, or weekend comfort food.
Storage Information
Peanut Butter and Jelly Cookie Cups can be stored in the refrigerator for 2-3 days or in the freezer for up to 4 weeks.
