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