Peanut Butter & Jelly Cookie Cups

[maybetoday]

PEANUT BUTTER & JELLY COOKIE CUPS

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





These Peanut Butter & Jelly Cookie Cups are seriously SO good. They taste just like a peanut butter & jelly sandwich! But better, because they’re a dessert .



I hope you love them as much as we do!



NOTES & TIPS FOR THIS PEANUT BUTTER & JELLY COOKIE CUPS:

You can use any type of jam you like — I prefer seedless raspberry, but any will work, seeded or not.

Do not use natural peanut butter in either the cookie or the filling. It has a much higher oil content and will affect the recipes.

These freeze very well! Store in fridge for up to 5 days or in freezer (in an airtight container) for 1-2 months.

Best served cold, out of the fridge.

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


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)



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.

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