Peanut Butter Chocolate Cookie Cups – chocolate and peanut butter fans will love these bite sized treats! Who can resist a cookie cup filled with peanut butter mousse and topped with a peanut butter cup?
HOW TO MAKE PEANUT BUTTER CHOCOLATE COOKIE CUPS
- butter (Make sure it is softened to room temperature. You can even leave it out on the counter overnight to soften up.)
- granulated sugar
- brown sugar (I used light brown sugar, but dark would also work.)
- egg (I used a large egg.)
- vanilla extract
- all purpose flour
- unsweetened cocoa powder (I just used regular Hershey’s cocoa powder.)
- baking soda
- baking powder
- mini peanut butter cups (for garnish)
- Spray your mini muffin tins with cooking spray and preheat the oven to 350 degrees.
- Cream butter and sugars, beat in eggs and vanilla. Stir in dry ingredients.
- Roll dough into balls and place in mini muffin cups.
- Bake for about 10 minutes, then make indentations in the cups with a small measuring spoon. This will ensure that you have plenty of space for the delectable peanut butter filling!
- Let cups cool for a few minutes in the pan, then carefully remove to cooling racks to cool completely.
- Prepare mousse as directed; pipe it into cooled cups.
- Top each cookie cup with a halved mini peanut butter cup.
HOW TO MAKE PEANUT BUTTER MOUSSE
- whipping cream (or heavy cream)
- powdered sugar AKA confectioners sugar
- creamy peanut butter (I don’t recommend crunchy peanut butter for this recipe.)
- Whip cream till stiff peaks form; set aside.
- Beat peanut butter and powdered sugar with a hand mixer till smooth. Fold in the whipped cream.
- If you will not be using the mousse right away, cover it and store it in the refrigerator.
CAN I MAKE THESE CHOCOLATE COOKIE CUPS AHEAD OF TIME?
Absolutely! You can make the cookie cups a couple days early. They will be fine at room temperature for 2-3 days if stored in an airtight container.
Or if you prefer, you can make them weeks ahead and freeze them. You can store them in the freezer for up to 3 months. Just make sure you cool them completely before freezing. I like to freeze my cookies in heavy duty freezer ziplock bags.
It’s best to make the mousse the same day you serve it. You can make it the day before, but it does start to deflate and separate after a few hours. If you must make it early and you notice that it isn’t as fluffy, you can beat it for 30-60 seconds to aerate it. Just be careful, you don’t want to overbeat it!
MORE HOMEMADE COOKIES:
- Monster Cookies
- Macadamia Nut Cookies
- Oatmeal Toffee Cookies
- Chocolate Truffle Cookies
- Chocolate Dipped Macaroons
- Oatmeal Scotchies
- Rolo Cookies
- Cinnamon Chip Snickerdoodles
- Shortbread Sugar Cookies
CHOCOLATE PEANUT BUTTER TREATS:
- Reese’s Cake
- Peanut Butter Brownies
- Chocolate Peanut Butter Pie
- Peanut Butter Chip Cookies
- Chocolate Peanut Butter Truffles
CHOCOLATE COOKIE CUPS WITH PEANUT BUTTER MOUSSE
- 1/2 cup butter, softened to room temperature
- 1/2 cup sugar
- 1/2 cup brown sugar
- 1 egg
- 1 tsp vanilla extract
- 1 1/3 cups all purpose flour
- 1/4 cup unsweetened cocoa powder
- 1/2 tsp baking soda
- 1/4 tsp baking powder
- 1/2 tsp salt
Peanut Butter Mousse
- 1 cup whipping cream
- 6 Tbsp creamy peanut butter
- 6 Tbsp powdered sugar
- 18 mini Reese's peanut butter cups, halved
- Spray mini muffin cups with non stick cooking spray; set aside. Preheat oven to 350 degrees.
- Beat butter, sugar, and brown sugar in a mixing bowl till creamy. Beat in egg and vanilla.
- In a small bowl, whisk together (or sift) flour, cocoa, baking soda, baking powder, and salt. Stir into wet ingredients just till all flour is moistened.
- Roll dough into 36 balls and place in prepared muffin pans.
- Bake at 350° for 9-10 minutes.
- While cookie cups are still hot, use the back of a round measuring spoon to make an indentation in each cup.
- Let cool for 5-10 minutes in pans, then remove to cooling racks to cool completely.
- After cookie cups are cool, prepare filling. Beat the cream with a hand mixer till stiff peaks form. Set aside.
- In another bowl, beat together the peanut butter and powdered sugar till smooth. Gradually fold in the whipped cream.
- Pipe peanut butter mousse into cookie cups and top each with half of a peanut butter cup.
- Serve immediately, or chill for up to an hour.
If you prefer, you can just spoon the filling into the cups. Not quite as pretty, but they still taste great!
As an Amazon Associate and member of other affiliate programs, I earn a small amount from your purchase, no cost to you.
Amount Per Serving: Calories: 117Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 97mgCarbohydrates: 12gFiber: 0gSugar: 8gProtein: 2g
Take these little chocolate peanut butter cookie cups to your next potluck and be the hit of the party! I get recipe requests every time I serve them. 🙂