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.
Ingredients
Scale
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
Instructions
- 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.
- In a medium mixing bowl, thoroughly combine all-purpose flour, baking soda, and salt using a whisk. Set the dry ingredient mixture aside.
- Using an electric mixer, cream together unsalted butter and creamy peanut butter until smooth and well-integrated.
- 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).
- Reduce mixer speed and incorporate the whole egg and pure vanilla extract, mixing until just combined.
- Gently fold the prepared flour mixture into the wet ingredients, stirring until the dough comes together without overmixing.
- 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.
- Bake the cookie cups for 10-12 minutes, or until the edges turn a light golden brown and the centers appear mostly set.
- 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.
- Allow the cookie cups to cool in the pan for 10 minutes, then carefully transfer to a wire cooling rack to reach room temperature.
- For the peanut butter mousse, whip heavy cream in a chilled bowl using a cold whisk until stiff peaks form.
- In a separate mixing bowl, beat cream cheese and powdered sugar until completely smooth, then incorporate creamy peanut butter and mix until well combined.
- Gently fold the whipped cream into the peanut butter mixture, adding at a time to maintain the airy texture.
- Warm the raspberry jam in a microwave-safe bowl, heating in 20-second intervals to achieve a more fluid consistency.
- Spoon 1 to 1 of raspberry jam into each cooled cookie cup and chill for 20 minutes.
- Pipe the prepared peanut butter mousse on top of the chilled jam layer.
- Refrigerate the assembled cookie cups until the mousse sets completely (approximately 2 hours).
- Optional: Garnish with additional raspberry jam and chopped roasted peanuts before serving.
- 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