Directions
Share Tweet Pin 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? 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) 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 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.) 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 Lemon Cookies 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 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. 🙂 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) 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. Ingredients needed:
