Peanut Butter & Jelly Cookie Cups 


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1 1/4 cups all-purpose flour

1/4 tsp baking soda

1/2 tsp salt

1/4 cup unsalted butter (room temperature)

1/4 cup smooth peanut butter (smooth, not natural)

1/4 cup granulated sugar

1/2 cup light brown sugar (packed)

1 large egg (room temperature)

1 tsp vanilla extract

1/2 cup heavy whipping cream (cold)

3 oz cream cheese (softened)

1/4 cup granulated sugar

1/2 cup smooth peanut butter (smooth, not natural)

1 cup raspberry jam (seedless (or any jam you like))

peanuts (chopped (optional))


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.

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.

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


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