Peanut Butter & Jelly Cookie Cups

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4.80 from 5 votes

Peanut Butter & Jelly Cookie Cups

Take a lunchbox classic to the next level with these surprisingly easy Peanut Butter & Jelly Cookie Cups!

Course Dessert

Cuisine American

Prep Time 2

Cook Time 14

Total Time 2 14

Servings cookie cups

Calories 451kcal

Author Olivia

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 smooth, 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 smooth, not natural

Other:

1 cup raspberry jam seedless (or any jam you like)
peanuts chopped (optional)

US Customary - Metric

Instructions

Peanut Butter Cookie Cups:

Preheat oven to 350°F. Spray a regular sized muffin tins with cooking spray.
Whisk together flour, baking soda, and salt, set aside.
Beat butter and peanut butter until smooth.
Add sugars and beat on med-high until pale and fluffy (approx. 2-3mins). 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 mins 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 mins, then place on wire rack to cool completely.

Peanut Butter Mousse:

Whip heavy cream until stiff peaks (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.
Add whipped cream to the peanut butter mixture 1/2 cup at a time and beat 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 20mins.
Pipe peanut butter mousse on top of raspberry jam. Refrigerate until set (approx. 2 hours).
Top with additional raspberry jam and chopped peanuts if desired.
Serve cold and eat within 2-3 days. Or freeze for up to 4 weeks.

Nutrition

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