Description
Irresistible chocolate and peanut butter cookie cups combine classic comfort with indulgent flavor. Rich chocolate centers nestled in buttery peanut cookie shells offer sweet satisfaction for dessert enthusiasts eager to explore delightful homemade treats.
Ingredients
Scale
- ¾ cup (180 grams) smooth peanut butter (not natural)
- 3 oz (85 grams) cream cheese, softened
- ¼ cup (57 grams) unsalted butter, room temperature
- ½ cup (100 grams) light brown sugar, packed
- ¼ cup (50 grams) granulated sugar
- 1 large egg, room temperature
- 1 tsp (5 ml) vanilla extract
- 1 ¼ cups (156 grams) all-purpose flour
- ½ tsp (3 grams) salt
- ¼ tsp (1.25 grams) baking soda
- ½ cup (120 ml) heavy whipping cream, cold
- ¼ cup (60 ml) raspberry jam, seedless (or your choice of jam)
- Optional: chopped peanuts
Instructions
- Prepare: Preheat oven to 350°F (177°C) and generously spray a standard muffin tin with non-stick cooking spray to ensure easy cookie removal.
- Dry Ingredient Preparation: Sift flour, baking soda, and salt together, creating a uniform dry ingredient mixture that will provide consistent texture to the cookie base.
- Creaming Stage: Utilize an electric mixer to blend butter and peanut butter until silky, then gradually incorporate granulated and brown sugars. Whip at medium-high speed until the mixture transforms into a pale, aerated consistency.
- Wet Ingredient Integration: Reduce mixer speed and introduce egg and vanilla extract, blending until thoroughly combined and smooth.
- Dough Formation: Gently fold reserved flour mixture into wet ingredients, stirring minimally to prevent gluten development and maintain a tender cookie texture.
- Baking Process: Distribute dough evenly into muffin tin cavities using a large cookie scoop, pressing gently to create uniform cups. Bake for 10-12 minutes until edges turn light golden while maintaining a soft center.
- Shaping and Cooling: Immediately after removing from oven, create wells in each warm cookie cup using a small jar or container. Allow cookies to cool in the tin for 10 minutes before transferring to a wire rack.
- Mousse Preparation: Whip chilled heavy cream until stiff peaks form. In a separate bowl, beat cream cheese and powdered sugar until smooth, then incorporate peanut butter. Fold whipped cream into the mixture delicately to preserve its airy texture.
- Jam and Assembly: Warm raspberry jam in short microwave intervals, stirring between bursts. Distribute jam into cooled cookie cups and chill for 20 minutes. Pipe peanut butter mousse generously over the raspberry layer.
- Finishing Touches: Refrigerate assembled cookie cups for minimum 2 hours to meld flavors. Optional garnish with chopped peanuts and additional raspberry jam dollops. Serve chilled and consume within 2-3 days for peak enjoyment.
Notes
- Chill Equipment for Whipping: Use refrigerated bowls and beaters to achieve maximum cream volume and stability.
- Press Gently While Warm: Create cookie cup wells immediately after baking when cookies are still warm to prevent cracking.
- Fold Carefully: Incorporate whipped cream into peanut butter mixture using gentle folding techniques to maintain light, airy texture.
- Store Smartly: Refrigerate cookie cups and consume within 2-3 days to ensure peak flavor and texture quality.
- Prep Time: 30 minutes
- Cook Time: 12 minutes
- Category: Desserts, Snacks
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 13
- Calories: 270
- Sugar: 16 g
- Sodium: 180 mg
- Fat: 18 g
- Saturated Fat: 7 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 29 g
- Fiber: 1 g
- Protein: 5 g
- Cholesterol: 35 mg