Description
Nostalgic peanut butter & jelly cookie cups deliver childhood memories on a delightful dessert plate. Crisp cookie shells cradle sweet jam centers, inviting dessert enthusiasts to savor familiar flavors in one irresistible bite.
Ingredients
Scale
- 1 ¼ cups (156 grams) all-purpose flour
- ½ cup (110 grams) light brown sugar, packed
- ½ cup (128 grams) smooth peanut butter (not natural)
- ½ cup (120 ml) heavy whipping cream, cold
- ¼ cup (64 grams) smooth peanut butter (not natural)
- ¼ cup (57 grams) unsalted butter, room temperature
- ¼ cup (50 grams) granulated sugar
- 1 cup (320 grams) raspberry jam, seedless
- 3 oz (85 grams) cream cheese, softened
- 1 large egg, room temperature
- 1 tsp vanilla extract
- ½ tsp salt
- ¼ tsp baking soda
- Optional: chopped peanuts
Instructions
- Preheat and Prepare: Set oven to 350°F (175°C) and thoroughly coat a standard muffin tin with non-stick spray.
- Mix Dry Ingredients: Whisk flour, baking soda, and salt in a medium bowl until uniformly combined.
- Create Cookie Base: Cream butter and peanut butter until smooth, then gradually add both sugars, beating until the mixture becomes light and fluffy. Incorporate egg and vanilla extract, mixing until just blended.
- Form Cookie Cups: Fold flour mixture into wet ingredients, creating a cohesive dough. Portion 3-tablespoon scoops into muffin tin, pressing gently to create even surfaces.
- Bake and Shape: Bake for 10-12 minutes until edges turn golden. Immediately create wells in the center of each warm cookie using a small jar or container.
- Prepare Mousse: Whip heavy cream to stiff peaks. In a separate bowl, blend cream cheese, powdered sugar, and peanut butter until silky. Gently fold whipped cream into the peanut butter mixture.
- Assemble and Chill: Warm raspberry jam in short microwave intervals. Spoon jam into cooled cookie cups and refrigerate for 20 minutes. Pipe peanut butter mousse over the jam layer.
- Finish and Serve: Refrigerate assembled cookie cups until mousse sets completely (about 2 hours). Optionally garnish with additional raspberry jam and chopped roasted peanuts.
- Storage: Refrigerate for 2-3 days or freeze up to 4 weeks for extended enjoyment.
Notes
- Chill for Success: Refrigerate the cookie cups to help the mousse set firmly and enhance the overall texture and flavor melding.
- Prevent Overmixing: Gently fold ingredients to maintain a light, tender cookie texture and avoid dense, tough results.
- Temperature Matters: Use room temperature butter and egg for smoother mixing and more consistent cookie dough consistency.
- Handle with Care: Allow cookies to cool slightly before creating wells to prevent breaking and ensure structural integrity.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 232
- Sugar: 17 g
- Sodium: 180 mg
- Fat: 13 g
- Saturated Fat: 5 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 27 g
- Fiber: 1 g
- Protein: 4 g
- Cholesterol: 30 mg