Peanut Butter Mousse Cookie Cups
Peanut Butter Mousse Cookie Cups takes approximately 45 minutes from beginning to end. This recipe serves 48. For 51 cents per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. One serving contains 110 calories, 1g of protein, and 6g of fat. 13 people have tried and liked this recipe. This recipe from The Spiffy Cookie requires powdered sugar, chocolate sprinkles, cream cheese, and creamy peanut butter. It works well as an inexpensive hor d'oeuvre. Overall, this recipe earns an improvable spoonacular score of 4%. Similar recipes are Peanut Butter Mousse Cups, Dark Chocolate Peanut Butter-Stuffed Peanut Butter Cookie Cups, and Triple Layer Peanut Butter + Chocolate Chip Cookie + Cookie Dough Cups.
Servings: 48
Ingredients:
1 batch chocolate chip cookie dough (with mini chocolate chips)
Chocolate sprinkles, for garnish
12 oz. cream cheese, room temperature
1/2 cup creamy peanut butter
1 cup heavy whipping cream
1 cup powdered sugar
Equipment:
oven
wire rack
bowl
frying pan
Cooking instruction summary:
Preheat oven to 375 degrees. Lightly grease two mini muffin pans.
Please a tablespoon of prepared cookie dough in each cup. Bake for 6-8 minutes or until golden. Allow to cool for 5 minutes (middles will sink slightly) before removing from pan to cool completely on cooling rack. Repeat with remaining dough.
While the cookie cups cool, prepare the mousse. In a large bowl, beat together the peanut butter and cream cheese. In another bowl, whip the cream until soft peaks form. Add the powdered sugar and beat until stiff peaks form.
Fold the whipped cream into the peanut butter and cream cheese mixture until evenly distributed. Refrigerate the mousse until ready to assemble cookie cups.
When the cookie cups have cooled, pipe mousse into each cup and top with chocolate sprinkles if desired. Serve immediately, or refrigerate and remove 5-10 minutes before ready to serve.
Step by step:
1. Preheat oven to 375 degrees. Lightly grease two mini muffin pans.Please a tablespoon of prepared cookie dough in each cup.
2. Bake for 6-8 minutes or until golden. Allow to cool for 5 minutes (middles will sink slightly) before removing from pan to cool completely on cooling rack. Repeat with remaining dough.While the cookie cups cool, prepare the mousse. In a large bowl, beat together the peanut butter and cream cheese. In another bowl, whip the cream until soft peaks form.
3. Add the powdered sugar and beat until stiff peaks form.Fold the whipped cream into the peanut butter and cream cheese mixture until evenly distributed. Refrigerate the mousse until ready to assemble cookie cups.When the cookie cups have cooled, pipe mousse into each cup and top with chocolate sprinkles if desired.
4. Serve immediately, or refrigerate and remove 5-10 minutes before ready to serve.
Nutrition Information:
covered percent of daily need
