Easy Peanut Butter & Jelly Cookie Cups Recipe: Bite-Sized Joy

Peanut butter and jelly cookie cups blend nostalgic childhood flavors into an irresistible dessert that enhances classic sandwich memories.

Sweet memories dance across taste buds with these mini treats that merge soft, chewy textures and rich, complementary ingredients.

Creamy spreads and fruity preserves nestle perfectly inside delicate, golden-brown cookie shells, creating a miniature edible canvas of comfort.

Bakers of all skill levels can master these delightful morsels with simple techniques and accessible pantry staples.

Crisp edges and tender centers showcase the magical alchemy of familiar ingredients reimagined in a playful, handheld format.

Gooey centers burst with subtle sweetness, promising a delectable experience that bridges generations and culinary traditions.

Prepare to delight friends and family with this whimsical dessert that captures pure, unapologetic joy.

Smart Tips for Perfect Peanut Butter & Jelly Cookie Cups

• Chill the Dough: Refrigerate cookie dough for 30 minutes before scooping to prevent spreading and create more defined cup shapes.
• Create Perfect Wells: Use a shot glass or back of a spoon with a uniform bottom to press centers consistently while cookies are still warm.
• Whip Cream Strategically: Ensure heavy cream is ice-cold and use a chilled metal bowl for maximum volume and stability when whipping.
• Control Jam Consistency: Microwave jam in short bursts and stir between intervals to prevent overheating and maintain smooth texture.
• Prevent Soggy Bottoms: Allow cookie cups to cool completely before adding jam and mousse to maintain crisp texture and prevent structural breakdown.

Keep Cookie Cups Fresh and Soft After Baking

• Store in an Airtight Container: Place cookie cups in a single layer inside a sealed container to prevent crushing or sticking. Refrigerate immediately to maintain mousse texture and prevent bacterial growth.
• Freeze for Long-Term Storage: Wrap individual cookie cups in plastic wrap, then place in a freezer-safe container. Freeze up to 4 weeks for maximum freshness. Label with date to track storage time.
• Thaw and Serve: Remove frozen cookie cups from freezer and let sit at room temperature for 15-20 minutes before serving. Avoid microwaving to preserve delicate mousse structure and prevent soggy texture.

What to Pair with Peanut Butter & Jelly Cookie Cups

• Brew a Creamy Companion: Pair these cookie cups with a rich, smooth cold brew coffee. The deep, bold coffee notes beautifully complement the sweet and nutty flavors of the peanut butter mousse.
• Sip a Berry Beverage: Enjoy a chilled raspberry or strawberry smoothie alongside these treats. The fruity drink echoes the raspberry jam's brightness and creates a delightful flavor harmony.
• Elevate with Milk Variations: Serve with cold whole milk for classic comfort, or try almond milk for a nutty undertone that enhances the peanut butter's richness. The creamy drink balances the dessert's sweet and tangy profile.
• Contrast with Sparkling Refreshment: A light, crisp sparkling water with a splash of berry essence cuts through the dessert's richness, offering a palate-cleansing contrast that makes each bite feel fresh and exciting.

New Flavors for Peanut Butter & Jelly Cookie Cups

• Chocolate Fusion: Swap raspberry jam with rich chocolate ganache, creating a decadent peanut butter and chocolate cookie cup experience.
• Tropical Spin: Replace raspberry jam with passion fruit or mango puree for a vibrant, tangy flavor profile that complements the creamy peanut butter mousse.
• Nutty Crunch: Incorporate crushed almonds or pecans into the cookie base and sprinkle toasted nuts on top for added texture and depth of flavor.
• Berry Bliss: Experiment with different berry jams like strawberry or blackberry to introduce varied fruity notes to the classic peanut butter cookie cups.

Peanut Butter & Jelly Cookie Cups That Taste Like Childhood

• Elevate Classic Comfort: Transform the beloved PB&J sandwich into an elegant, bite-sized dessert that captures childhood nostalgia with a gourmet twist.
• Texture Symphony: Enjoy a delightful contrast between crisp peanut butter cookie cups, silky smooth peanut butter mousse, and vibrant raspberry jam that dance together in each bite.
• Quick Crowd-Pleaser: Impress guests with a dessert that looks complicated but comes together easily, requiring just basic baking skills and minimal preparation time, perfect for last-minute gatherings or weekend treats.
• Make-Ahead Magic: Prepare these cookie cups in advance, store them in the refrigerator or freezer, and have a delicious dessert ready whenever sweet cravings strike or unexpected company arrives.

What Goes Into Peanut Butter & Jelly Cookie Cups

• Flour: A key structure builder for the cookie cup, choose all-purpose for best texture.
• Baking Soda: Helps cookies rise and create a soft, tender crumb.
• Salt: Enhances overall flavor and balances sweetness.

• Butter, Peanut Butter: Provide rich flavor and tender texture, use creamy peanut butter for smooth consistency.
• Egg: Binds ingredients and adds moisture to the cookie base.

• Granulated Sugar, Brown Sugar: Create sweetness and help with cookie caramelization and moisture.

• Vanilla Extract: Adds depth and enhances overall flavor profile.

• Raspberry Jam: Creates fruity center and adds moisture, choose seedless for smooth texture.
• Cream Cheese: Provides creamy base for mousse, use full-fat for best consistency.
• Heavy Cream: Creates light, airy texture in mousse, ensure it's very cold before whipping.
• Powdered Sugar: Sweetens and stabilizes mousse.

• Chopped Peanuts: Adds crunch and visual appeal to finished cookie cups.

How to Bake the Best PB&J Cookie Cups Ever

Step 1: Prepare the Oven and Baking Tin

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

Step 2: Mix Dry Ingredients

• Flour
• Baking soda
• Salt

Set the mixture aside for later use.

Step 3: Create Cookie Dough Base

• Egg
• Vanilla extract

Beat until well combined.

Step 4: Combine Dough

Gradually add the flour mixture to the wet ingredients. Mix until just combined, being careful not to overmix.

Step 5: Scoop and Shape Cookies

Use a large cookie scoop () to distribute dough into muffin tin cavities. Gently press down to flatten slightly.

Step 6: Bake Cookie Cups

Bake for 10-12 minutes or until edges are lightly browned and centers are mostly set.

Step 7: Create Cookie Wells

Immediately after removing from the oven, use a small jar or container to press firmly in the center of each cookie, creating a well. Cool in the pan for 10 minutes, then transfer to a wire rack to cool completely.

Step 8: Prepare Peanut Butter Mousse

Whip heavy cream until stiff peaks form (use a cold whisk and cold bowl for best results).

• Cream cheese
• Sugar

Until smooth. Add peanut butter and mix until completely incorporated.

Step 9: Fold Mousse

Gently fold whipped cream into the peanut butter mixture, adding at a time until fully combined.

Step 10: Add Raspberry Jam

Microwave raspberry jam in 20-second intervals to thin it out. Spoon 1 to 1 of jam into each cookie cup. Chill for 20 minutes.

Step 11: Pipe Mousse

Pipe peanut butter mousse on top of the raspberry jam layer. Refrigerate until set (approximately 2 hours).

Step 12: Final Touches

Optional: Top with additional raspberry jam and chopped peanuts.

Step 13: Serve and Store

Serve chilled. Enjoy within 2-3 days, or freeze for up to 4 weeks for longer storage.

Peanut Butter & Jelly Cookie Cups Recipe

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4.5 from 19 reviews

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

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Description

Nostalgic Peanut Butter & Jelly Cookie Cups bring childhood comfort to dessert tables with classic sweet-savory charm. Crisp cookie shells cradle creamy peanut butter filling and sweet jelly, inviting friends and family to savor this playful, memory-laden treat.

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Ingredients

Scale 1x2x3x

Peanut Butter Cookie Cups Ingredients:

Dry Ingredients:

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

Butter and Sugar Ingredients:

• ¼ cup (57 grams) unsalted butter, room temperature
• ¼ cup (64 grams) smooth peanut butter (not natural)
• ¼ cup (50 grams) granulated sugar
• ½ cup (110 grams) light brown sugar, packed

Binding and Flavoring Ingredients:

• 1 large egg, room temperature
• 1 teaspoon vanilla extract

Peanut Butter Mousse Filling Ingredients:

• ½ cup (120 milliliters) heavy whipping cream, cold
• 3 ounces (85 grams) cream cheese, softened
• ¼ cup (50 grams) granulated sugar
• ½ cup (128 grams) smooth peanut butter (not natural)

Additional Ingredients:

• 1 cup (320 grams) raspberry jam, seedless (or your choice of jam)
• Optional: chopped peanuts

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Instructions

1. Prepare the workspace by preheating the oven to 350°F (175°C) and generously coating a standard-sized muffin tin with non-stick cooking spray.
2. In a medium mixing bowl, thoroughly combine all-purpose flour, baking soda, and salt using a whisk. Set the dry ingredient mixture aside.
3. Using an electric mixer, cream together unsalted butter and creamy peanut butter until smooth and well-integrated.
4. Gradually add granulated and brown sugars to the butter mixture, beating on medium-high speed until the mixture becomes pale and develops a light, fluffy texture (approximately 2-3 minutes).
5. Reduce mixer speed and incorporate the whole egg and pure vanilla extract, mixing until just combined.
6. Gently fold the prepared flour mixture into the wet ingredients, stirring until the dough comes together without overmixing.
7. Portion the cookie dough into the muffin tin using a 3-tablespoon (45 milliliters) cookie scoop, pressing each portion down slightly to create an even surface.
8. Bake the cookie cups for 10-12 minutes, or until the edges turn a light golden brown and the centers appear mostly set.
9. Immediately after removing from the oven, use a small jar or container to create a well in the center of each warm cookie cup by pressing down firmly.
10. Allow the cookie cups to cool in the pan for 10 minutes, then carefully transfer to a wire cooling rack to reach room temperature.
11. For the peanut butter mousse, whip heavy cream in a chilled bowl using a cold whisk until stiff peaks form.
12. In a separate mixing bowl, beat cream cheese and powdered sugar until completely smooth, then incorporate creamy peanut butter and mix until well combined.
13. Gently fold the whipped cream into the peanut butter mixture, adding at a time to maintain the airy texture.
14. Warm the raspberry jam in a microwave-safe bowl, heating in 20-second intervals to achieve a more fluid consistency.
15. Spoon 1 to 1 of raspberry jam into each cooled cookie cup and chill for 20 minutes.
16. Pipe the prepared peanut butter mousse on top of the chilled jam layer.
17. Refrigerate the assembled cookie cups until the mousse sets completely (approximately 2 hours).
18. Optional: Garnish with additional raspberry jam and chopped roasted peanuts before serving.
19. Store the cookie cups in the refrigerator and consume within 2-3 days, or freeze for up to 4 weeks for extended enjoyment.

Notes

• Prep ahead by chilling your mixing bowl and whisk for perfectly whipped cream that holds its shape beautifully.
• Create consistent cookie cups by using a large cookie scoop to ensure uniform size and even baking.
• The secret to perfect wells is pressing immediately after baking while cookies are still soft and malleable.
• Gentle folding technique prevents deflating the whipped cream, maintaining a light and airy peanut butter mousse texture.
• Microwave jam in short intervals to prevent burning and achieve a smooth, spreadable consistency for easy filling.
• Store these delightful treats in an airtight container in the refrigerator and enjoy within 2-3 days for maximum freshness and flavor.

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

Nutrition

• Serving Size: 12
• Calories: 250 kcal
• Sugar: 18 g
• Sodium: 150 mg
• Fat: 14 g
• Saturated Fat: 6 g
• Unsaturated Fat: 6 g
• Trans Fat: 0.2 g
• Carbohydrates: 28 g
• Fiber: 1 g
• Protein: 5 g
• Cholesterol: 35 mg