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Chocolate Cookie Cups with Peanut Butter Mousse Filling

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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? 

chocolate brownie cups filled with peanut butter mousse

 
There’s just something about mini desserts that just makes them fun to serve – and to eat! These chocolate peanut butter treats will be a hit whether you make them for a large gathering, or simply for your family. Just be careful, it’s easy to pop four or five of these little  cookie cups in your mouth before you even realize it.
 
I like to use a star piping tip to fill my cookie cups, but you can just spoon the peanut butter mousse into the cups if you prefer. Not quite as pretty, but they still taste amazing!
 
(To skip my tips and tricks and just get to the detailed recipe card, simply scroll to the bottom of the post.) 

HOW TO MAKE PEANUT BUTTER CHOCOLATE COOKIE CUPS

Ingredients needed:

  • 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
  • salt
  • mini peanut butter cups (for garnish)
  1. Spray your mini muffin tins with cooking spray and preheat the oven to 350 degrees.
  2. Cream butter and sugars, beat in eggs and vanilla. Stir in dry ingredients.
  3. Roll dough into balls and place in mini muffin cups. 
  4. 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!
    mini chocolate cookie cups
  5. Let cups cool for a few minutes in the pan, then carefully remove to cooling racks to cool completely.
  6. Prepare mousse as directed; pipe it into cooled cups.
  7. Top each cookie cup with a halved mini peanut butter cup.

HOW TO MAKE PEANUT BUTTER MOUSSE

Ingredients needed:
  • whipping cream (or heavy cream)
  • powdered sugar AKA confectioners sugar
  • creamy peanut butter (I don’t recommend crunchy peanut butter for this recipe.)
  1. Whip cream till stiff peaks form; set aside.
  2. Beat peanut butter and powdered sugar with a hand mixer till smooth. Fold in the whipped cream.
  3. If you will not be using the mousse right away, cover it and store it in the refrigerator.

chocolate peanut butter cookie cups

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!

overhead shot of chocolate cookie cups filled with peanut butter mousse
 

MORE HOMEMADE COOKIES:

CHOCOLATE PEANUT BUTTER TREATS:

CHOCOLATE COOKIE CUPS WITH PEANUT BUTTER MOUSSE

 
Yield: 3 dozen

Peanut Butter Chocolate Cookie Cups

chocolate cookie cups with peanut butter mousse

Mini chocolate cookie cups filled with luscious peanut butter mousse and topped with a Reese's peanut butter cup.

Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes

Ingredients

Cookie Dough:

  • 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

Instructions

  1. Spray mini muffin cups with non stick cooking spray; set aside. Preheat oven to 350 degrees.
  2. Beat butter, sugar, and brown sugar in a mixing bowl till creamy. Beat in egg and vanilla.
  3. 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.
  4. Roll dough into 36 balls and place in prepared muffin pans.
  5. Bake at 350° for 9-10 minutes.
  6. While cookie cups are still hot, use the back of a round measuring spoon to make an indentation in each cup.
  7. Let cool for 5-10 minutes in pans, then remove to cooling racks to cool completely.
  8. After cookie cups are cool, prepare filling. Beat the cream with a hand mixer till stiff peaks form. Set aside.
  9. In another bowl, beat together the peanut butter and powdered sugar till smooth. Gradually fold in the whipped cream.
  10. Pipe peanut butter mousse into cookie cups and top each with half of a peanut butter cup.
  11. Serve immediately, or chill for up to an hour.

Notes

If you prefer, you can just spoon the filling into the cups. Not quite as pretty, but they still taste great!

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Nutrition Information:

Yield:

36

Serving Size:

1
Amount Per Serving: Calories: 117Total Fat: 7gSaturated Fat: 4gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 20mgSodium: 97mgCarbohydrates: 12gFiber: 0gSugar: 8gProtein: 2g
Cuisine: American / Category: Dessert: Cookies

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. 🙂

 

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