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Classic Cake Recipes with a Modern Twist

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Home Β» Cookie Cups Β» Peanut Butter & Jelly Cookie Cups

Peanut Butter & Jelly Cookie Cups

By Olivia, 27 Comments

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

Cookie cup with a bite taken out.

Good old peanut butter & jelly sandwiches. It’s a childhood favourite for many. I say “childhood favourite”, but let’s be realΒ here, I had oneΒ just the other day. There is just something so comforting about that peanut butter & jelly combination, and I often reach for it if I’m feeling a bit snackish or just need some comfort food.

I am pretty particular about how I eat my pb&j sandwichesΒ — it HAS to be on white bread, with smooth peanut butter (Kraft or Skippy), and raspberry jam. That is the only combo that works for me. I’ve tried other jams and they just don’t pair quite as well in my opinion. But as you know, I have a little bit of a raspberry addiction around here. It is the #1 berry after all!

Cookie cup on top of a wooden table.

Before we get into the deliciousness of theseΒ peanut butter & jelly cookie cups, let’s talk about how much I hate these pics. Ugh. I don’t even want to tell you how many hours I spent shooting and editing (including an entire reshoot on a white background). I ended up going with the original ones (go figure), but I don’t love them, and the editing was a pain in the ass. I just could NOT get the colors to look right. I probably spent way more time on them than I should have (as usual). And they still look funny to me. Super frustrating. But, it is what it is.

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Overhead shot of cookie cups on a wooden table.

While we’re at it, I also hate the pics from last week’s Chocolate Orange Cake.Β I have seriousΒ perfectionist issues that I am trying to work on. I keep telling myself that no one will notice the issues I see (but some people WILL). I try to tell myself that it doesn’t make sense to spend so long editing/taking pics, since reallyΒ I just need more time doing it and gaining experience to get it to the level I want. A year from now I’ll be much better at photography (in theory), soΒ no amount of tweaking will get them to that point right now.

Alright, moving on! To these killer Peanut Butter & Jelly Cookie Cups!Β 

Cookie cups on a wooden table with jam in the background.

Ryan says they are his second favourite now, the first being my S’mores Cookie Cups. That is seriously high praise! Those s’mores ones were deadly and theseΒ peanut butter & jelly ones have definitely earned their place in my top three (along with the S’mores Cookie CupsΒ and the Eggnog Cheesecake Cookie Cups).

As with all of my cookie cups, these are also really easy to make. The base for theseΒ peanut butter & jelly cookie cups is a good old peanut butter cookie. I had forgotten how good peanut butter cookies can be! I filled themΒ with a little bit of seedless raspberry jam (though you can use any jam you like), added someΒ peanut butter mousse on top of that, and topped it off with a more jam and chopped peanuts.

Cookie cup with a bite taken out.

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

I hope you loveΒ them as much as we do!

Notes & tips for this Peanut Butter & Jelly Cookie Cups:

  • You can use any type of jam you like β€” I prefer seedless raspberry, but any will work, seeded or not.
  • Do not use natural peanut butter in either the cookieΒ 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.
Cookie cup with a bite taken out.
Print Rate
4.75 from 4 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 Cookie, Tart
Prep Time 2 hours
Cook Time 14 minutes
Total Time 2 hours 14 minutes
Servings 10 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 350Β°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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Calories: 451kcalCarbohydrates: 63gProtein: 8gFat: 19gSaturated Fat: 8gCholesterol: 56mgSodium: 306mgPotassium: 214mgFiber: 1gSugar: 39gVitamin A: 460IUVitamin C: 3mgCalcium: 45mgIron: 1.5mg
The nutritional information and metric conversions are calculated automatically. I cannot guarantee the accuracy of this data. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool.

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January 29, 2017

Comments

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    Recipe Rating




  1. JJO says

    November 26, 2020 at 5:51 AM

    Have you ever used a mini muffin pan ? Any advice? Thanks

    Reply
    • Olivia says

      November 26, 2020 at 9:22 AM

      Hi JJO! I haven’t myself, but many people have. Bake them for about 7-8 minutes or so.

      Reply
  2. Sarah Horn says

    June 3, 2020 at 5:13 AM

    5 stars
    these were absolutely amazing

    Reply
    • Olivia says

      June 3, 2020 at 11:50 AM

      Yay! So happy you liked them Sarah πŸ™‚

      Reply
  3. Tarn Allen says

    May 31, 2020 at 12:38 PM

    5 stars
    Oh man, this peanut butter mousse is heaven! So smooth. I made these cookie cups for a special birthday girl who loves peanut butter and chocolate even more than PB&J, so I replaced the jelly with chocolate ganache under and on top of the mousse, and sprinkled Reese’s Pieces on top instead of peanuts. Sooooo good, and an option if the PB&J sounds just a bit too healthy for you! πŸ˜„

    Reply
    • Olivia says

      June 1, 2020 at 9:33 AM

      Hi Tarn! I love your combo! I need to try that πŸ™‚ So happy you liked these πŸ™‚

      Reply
  4. Christine says

    December 20, 2019 at 10:06 AM

    Hi Liv, I made the PB&J cookie cups and the strawberry cookie cups in the mini version for a social event and they were the rave. I also made the Smor version in a mini, (for a social event) but the meringue did not turn out. So at the last minute used fluff in a jar. But again there was a stampede to the table they were displayed on. I am not sure why the meringue did not turn out, but i’m thinking it may have something to do with the type of pot I used. A teflon low heat pot. But my question is in the strawberry and blueberry CC’s, why is there a difference in the dough for the cups?

    Reply
    • Olivia says

      December 20, 2019 at 3:18 PM

      Hi Christine! So happy to hear you love my cookie cups!! πŸ˜€

      It’s possible that the meringue didn’t work out because there was some trace of grease in the bowl or pot or some yolk in the whites? Have a read through the meringue portion of this post for tips πŸ™‚ https://livforcake.com/swiss-meringue-buttercream-recipe/

      For the Cookie Cups — its the same exact recipe, only that I used a half portion of it for the blueberry ones πŸ™‚

      Reply
  5. Christine says

    May 11, 2019 at 12:21 PM

    Hi Liv, if I use a mini muffin tin, what is the cookie scoop size I should use?

    Reply
    • Olivia says

      May 13, 2019 at 12:15 PM

      Hi Christine! I’ve never done them in a mini pan myself, but I’d maybe try a small (2 tsp) scoop and see?

      Reply
    • Brittany M. says

      May 26, 2019 at 7:53 AM

      I used a heaping tablespoon when I make these and usually bake for 8-9 minutes first, and when they get out I use the back of a metal teaspoon to make the well. I sometimes pop them in for another 30-60 seconds if they’re still a little gooey, but I’ve done this for all the cookie cups and they finish baking when you let them sit in the pans.

      In fact, I just made these this morning (about to fill them!) and the oreo ones last night and they’re all so delicious!

      Reply
      • Olivia says

        May 28, 2019 at 9:37 AM

        Thanks for the tips Brittany! So glad you like them πŸ˜€

        Reply
  6. Jill says

    March 24, 2018 at 9:16 PM

    4 stars
    These look amazing. I wonder: could a person alter this on hot days by replacing mousse with peanut butter ice cream? Or would it ruin the texture?

    Reply
    • Olivia says

      March 25, 2018 at 10:53 AM

      Hi Jill! I think that would work perfect and be delicious!

      Reply
  7. erika says

    February 2, 2018 at 7:38 PM

    hello . if i make this in a mini muffin pan should I reduce the time on the oven or the temperature?

    Reply
    • Olivia says

      February 5, 2018 at 3:34 PM

      Hi Erika! Temperature would be the same but time would be shorter for sure. Start checking at 8mins or so.

      Reply
  8. Elisabeth Benson says

    April 3, 2017 at 6:17 AM

    In the cookie recipe you don’t mention when to add the peanut butter. Can you clarify?

    Reply
    • Olivia says

      April 3, 2017 at 5:33 PM

      Hi Elisabeth! Good catch, I beat it with the butter first. I’ve updated the recipe!

      Reply
      • Elisabeth Benson says

        April 4, 2017 at 1:45 PM

        thanks so much for the quick reply.

        Reply
  9. Cindy Rodriguez says

    February 28, 2017 at 3:35 PM

    Oh wow! This looks so amazing and kind of dying over the peanut butter mousse. I can’t wait to try this as I know my kids will love it.

    Reply
    • Olivia says

      March 1, 2017 at 8:24 PM

      Thanks Cindy! I hope you like them πŸ™‚

      Reply
  10. Julie R says

    February 9, 2017 at 4:37 AM

    Thank you for sharing this fun recipe…love peanut butter cookies! One clarification though, these are made in mini muffin tins correct? It really didn’t specify in the directions.

    Reply
    • Olivia says

      February 10, 2017 at 2:09 AM

      Hi Julie! The ones I made are in regular muffin tins, but you could totally do minis! I hope you like it πŸ™‚

      Reply
  11. Olga says

    February 2, 2017 at 2:53 AM

    5 stars
    I love this recipe!!!!!!!!! and this cute form to serve them, in individual portions… ItΒ΄s great

    Kisses

    Reply
    • Olivia says

      February 2, 2017 at 1:10 PM

      Thanks Olga! These are SO delicious. I hope you try them πŸ™‚

      Reply
  12. Kristen Chidsey says

    January 30, 2017 at 6:13 AM

    Well I love your pictures (and these cookie cups) But I can only aspire to have pictures like yours!

    Reply
    • Olivia says

      January 30, 2017 at 1:47 PM

      Thanks so much Kristen! xo

      Reply
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I'm Olivia, a professionally trained pastry chef, recipe developer, and photographer from Vancouver, BC. Creating classic cake recipes with a modern twist.
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