Peanut Butter & Jelly Cookie Cups! Take a lunchbox classic to the next level with these surprisingly easy Peanut Butter & Jelly Cookie Cups! | livforcake.com
Print
4.5 from 2 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:

Peanut Butter Mousse Filling:

Other:

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

Calories: 451kcal | Carbohydrates: 63g | Protein: 8g | Fat: 19g | Saturated Fat: 8g | Cholesterol: 56mg | Sodium: 306mg | Potassium: 214mg | Fiber: 1g | Sugar: 39g | Vitamin A: 9.2% | Vitamin C: 3.6% | Calcium: 4.5% | Iron: 8.1%