The Perfect Peanut Butter Cookie Cups Recipe for Sweet Cravings

Peanut butter cookie cups combine childhood memories with sophisticated dessert crafting.

Soft, chewy cookies cradle a silky-smooth filling that enhances traditional treats into elegant bites.

Rich, nutty flavors dance across your palate with each delectable morsel.

These miniature delights blend comfort and creativity in a single, irresistible package.

Homemade desserts rarely feel this luxurious yet remain wonderfully approachable.

Layers of sweet complexity make these tiny cups more than just another cookie.

Prepare to elevate your baking game with this crowd-pleasing recipe.

Fun Variations of Peanut Butter Cookie Cups

• Chocolate Chunk Sensation: Replace raspberry jam with melted dark chocolate, creating a rich, indulgent version that chocolate lovers will adore.
• Nutty Caramel Crunch: Swirl caramel sauce into the mousse and sprinkle toasted pecans on top for a decadent, textural experience that elevates the classic cookie cup.
• Banana Bread Remix: Fold mashed ripe bananas into the cookie dough and top with a light banana cream mousse, transforming the treat into a fruity, nostalgic dessert.
• Salted Pretzel Punch: Crush pretzels and mix into the base, then drizzle salted caramel over the mousse for a sweet-and-salty combination that tantalizes taste buds.

Peanut Butter Cookie Cups You’ll Love

• Indulge in Layered Luxury: These peanut butter cookie cups deliver an incredible multi-dimensional dessert experience with smooth mousse, rich cookie base, and tangy raspberry jam creating complex flavor profiles.
• Craft Effortless Elegance: Despite looking professionally made, this recipe requires simple steps and basic baking skills, allowing home bakers to create stunning desserts without advanced pastry training.
• Capture Textural Wonderland: Each bite offers a delightful contrast between crisp cookie edges, creamy mousse, and jammy center, providing sensory excitement that keeps taste buds intrigued and engaged.
• Master Make-Ahead Magic: These delectable treats can be prepared in advance, chilled for hours, and served cold – perfect for stress-free entertaining or satisfying spontaneous sweet cravings with minimal last-minute preparation.

What You’ll Need for Peanut Butter Cookie Cups

• All-Purpose Flour: Provides structure and base for the cookie cups, important for achieving the right texture.
• Baking Soda: Helps cookies rise and creates a soft, tender crumb.
• Salt: Enhances overall flavor and balances sweetness.

• Butter, Peanut Butter: Creamy base that delivers rich, nutty flavor and tender texture.
• Egg: Binds ingredients together and adds moisture to the cookie dough.
• Vanilla Extract: Adds depth and warmth to the overall flavor profile.

• Granulated Sugar, Brown Sugar: Provide sweetness and help create a soft, chewy cookie texture.
• Heavy Cream: Creates light and airy mousse with smooth consistency.
• Cream Cheese: Adds richness and helps stabilize the mousse.
• Raspberry Jam: Provides a tangy, fruity layer that complements the peanut butter.
• Chopped Peanuts: Optional topping for extra crunch and nutty flavor.

How to Make Peanut Butter Cookie Cups

Step 1: Prepare Baking Space

Preheat oven to 350°F. Spray a regular-sized muffin tin with cooking spray to prevent sticking.

Step 2: Mix Dry Ingredients

• Flour
• Baking soda
• Salt

Combine these ingredients in a bowl and set aside for later use.

Step 3: Cream Butter and Peanut Butter

• Butter
• Peanut butter

Mix until smooth and creamy.

Step 4: Add Sweetness

Gradually add sugars while mixing on medium-high speed. Continue beating for 2-3 minutes until the mixture becomes light and fluffy.

Step 5: Incorporate Wet Ingredients

• Egg
• Vanilla extract

Mix until fully combined.

Step 6: Create Cookie Dough

Slowly incorporate the dry ingredient mixture into wet ingredients. Mix just until no dry spots remain.

Step 7: Fill Muffin Tin

Use a large cookie scoop (about ) to portion dough into muffin tin cups. Gently press down to flatten slightly.

Step 8: Bake Cookie Bases

Bake for 10-12 minutes. Look for lightly golden brown edges while centers remain mostly set.

Step 9: Create Cookie Cups

Immediately after removing from oven, use a small jar or container to press an indentation into each warm cookie.

Let cookies cool in tin for 10 minutes, then transfer to a wire rack.

Step 10: Prepare Whipped Cream

Whip heavy cream using cold equipment until stiff peaks form. Keep chilled during preparation.

Step 11: Make Peanut Butter Mixture

• Cream cheese
• Sugar

Mix until smooth, then add peanut butter. Blend thoroughly.

Step 12: Combine Cream Mixture

Gently fold whipped cream into peanut butter mixture, adding half a cup at a time. Maintain the airiness of the mixture.

Step 13: Warm Raspberry Jam

Microwave raspberry jam in short 20-second intervals until easily spreadable.

Step 14: Add Raspberry Layer

Spoon about of warm raspberry jam into each cooled cookie cup.

Chill for 20 minutes.

Step 15: Pipe Mousse Topping

Generously pipe prepared peanut butter mousse over the raspberry layer.

Refrigerate for at least 2 hours to allow flavors to meld.

Step 16: Final Garnish

• Extra raspberry jam dollops
• Chopped peanuts for added crunch

Step 17: Serve and Store

Enjoy chilled within 2-3 days directly from the refrigerator.

Tips for Perfect Peanut Butter Cookie Cups

• Master Your Dough Consistency: Avoid overmixing the cookie dough to keep cookies tender and prevent them from becoming tough.
• Create Perfect Indentations: Use the back of a small measuring spoon or shot glass to create uniform, clean centers in warm cookie cups.
• Chill for Flavor Fusion: Refrigerate assembled cookie cups for at least two hours to allow raspberry and peanut butter mousse flavors to meld beautifully.
• Whip Cream Like a Pro: Use a cold bowl and whisk when whipping heavy cream to achieve maximum volume and stiff, stable peaks.
• Store Smart: Keep cookie cups refrigerated and consume within 2-3 days for optimal taste and texture, preventing potential staleness.

Storing and Reheating Peanut Butter Cookie Cups

• Refrigerator Storage
• Seal cooled peanut butter cookie cups in an airtight container to maintain freshness. Place wax paper between layers to prevent sticking. Refrigerate immediately after preparing the dessert to preserve texture and flavor. These delightful treats will stay delicious for 2-3 days when stored properly.
• Freezer Method
• Wrap individual cookie cups tightly in plastic wrap, then place them inside a freezer-safe container. Freeze for up to one month without compromising taste or quality. Thaw overnight in the refrigerator before serving to restore their original soft, creamy texture.
• Reheating Technique
• Gently warm refrigerated cookie cups at room temperature for 10-15 minutes before serving. Avoid using microwave, which can make the mousse lose its delicate consistency.

Pairings with Peanut Butter Cookie Cups

• Brew Rich Chocolate Milk Pairing: Complement the nutty, sweet peanut butter cookie cups with a cold glass of chocolate milk. The creamy chocolate perfectly balances the rich peanut butter mousse and adds a nostalgic childhood treat feel.
• Select Smooth Espresso Companion: Serve a shot of espresso alongside these cookie cups to cut through the sweetness. The robust coffee notes enhance the deep peanut butter flavor and provide a sophisticated contrast to the dessert's richness.
• Craft Raspberry Liqueur Accent: Drizzle a small amount of raspberry liqueur around the plate to echo the raspberry jam inside the cookie cups. This elegant touch intensifies the fruity undertones and creates a gourmet dessert experience that elevates the entire flavor profile.
• Sprinkle Caramel Crunch Topping: Scatter some caramel-coated pecans or almonds around the dessert plate. These crunchy additions provide extra texture and a complementary caramel sweetness that harmonizes beautifully with the peanut butter and raspberry elements.

Peanut Butter Cookie Cups Recipe

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4.6 from 39 reviews

• Total Time: 42 minutes
• Yield: 12 1x

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Description

Creamy peanut butter meets chocolate in these irresistible Peanut Butter Cookie Cups. Crisp cookie shells cradle rich chocolate ganache, creating a perfect balance of sweet and nutty flavors that will delight dessert enthusiasts.

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Ingredients

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Dry Ingredients:

• 1 ¼ cups (156 grams) all-purpose flour
• ¼ teaspoon (1.25 grams) baking soda
• ½ teaspoon (3 grams) salt

Sugars and Fats:

• ½ cup (100 grams) light brown sugar, packed
• ¼ cup (50 grams) granulated sugar
• ¼ cup (57 grams) unsalted butter, room temperature
• ¾ cup (180 grams) smooth peanut butter (not natural)
• 3 ounces (85 grams) cream cheese, softened

Liquid and Binding Ingredients:

• 1 large egg, room temperature
• 1 teaspoon (5 milliliters) vanilla extract
• ½ cup (120 milliliters) heavy whipping cream, cold
• ¼ cup (60 milliliters) raspberry jam, seedless (or your choice of jam)
• Optional: chopped peanuts

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Instructions

1. Prepare the oven at 350°F (177°C) and thoroughly coat a standard muffin tin with non-stick cooking spray.
2. Sift together flour, baking soda, and salt in a medium mixing bowl, then reserve this dry ingredient blend.
3. Using an electric mixer, cream butter and peanut butter until achieving a silky, uniform consistency. Gradually introduce granulated and brown sugars, whipping at medium-high speed until the mixture becomes pale and fluffy, approximately 2-3 minutes.
4. Reduce mixer speed and incorporate egg and vanilla extract, blending until completely integrated.
5. Gently fold the reserved flour mixture into the wet ingredients, stirring just until no dry patches remain visible.
6. Utilize a large cookie scoop (or 45 milliliters) to distribute dough evenly into muffin tin cavities, applying gentle pressure to flatten slightly.
7. Bake cookie cups for 10-12 minutes, watching for light golden edges while maintaining a slightly soft center.
8. Immediately after removing from oven, create wells in each cookie cup using a small jar or container, pressing carefully while cookies remain warm.
9. Allow cookies to cool in the tin for 10 minutes before transferring to a wire rack for complete cooling.
10. Prepare the mousse by whipping heavy cream using chilled equipment until stiff peaks develop, then refrigerate temporarily.
11. In a separate bowl, beat cream cheese and powdered sugar until smooth, then thoroughly incorporate peanut butter.
12. Delicately fold whipped cream into the peanut butter mixture, maintaining the airy texture by adding in gradual half-cup increments.
13. Warm raspberry jam in short microwave intervals, stirring between each 20-second burst to ensure even heating.
14. Distribute approximately of warm raspberry jam into each cooled cookie cup.
15. Chill the jam-filled cookie cups for 20 minutes to set the initial layer.
16. Pipe the prepared peanut butter mousse generously over the raspberry layer.
17. Refrigerate assembled cookie cups for a minimum of 2 hours to allow flavors to meld.
18. Optional garnish: Sprinkle chopped peanuts and add small dollops of additional raspberry jam.
19. Serve chilled and consume within 2-3 days for optimal freshness.

Notes

• Whip up these delightful cookie cups that transform classic peanut butter cookies into decadent dessert bites bursting with creamy mousse and tangy raspberry jam.
• Perfectly balanced treats merge rich peanut butter flavors with light, airy texture and unexpected raspberry brightness.
• Chilling the assembled cups allows mousse to set firmly, intensifying the complex flavor profile and creating a professional-looking dessert.
• Versatile recipe works great for casual gatherings, potlucks, or sophisticated dinner parties, impressing guests with minimal kitchen effort.
• Prepare components ahead of time for stress-free assembly, making these cookie cups an excellent make-ahead dessert option that looks surprisingly elegant.

• Prep Time: 30 minutes
• Cook Time: 12 minutes
• Category: Desserts, Snacks
• Method: Baking
• Cuisine: American

Nutrition

• Serving Size: 12
• Calories: 260 kcal
• Sugar: 18 g
• Sodium: 150 mg
• Fat: 16 g
• Saturated Fat: 6 g
• Unsaturated Fat: 8 g
• Trans Fat: 0 g
• Carbohydrates: 28 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 30 mg