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:

Quickview
110k Calories
1g Protein
6g Total Fat
13g Carbs
0% Health Score
Limit These
Calories
110k
6%

Fat
6g
10%

  Saturated Fat
3g
21%

Carbohydrates
13g
4%

  Sugar
12g
13%

Cholesterol
14mg
5%

Sodium
37mg
2%

Get Enough Of These
Protein
1g
2%

Vitamin A
168IU
3%

Vitamin E
0.31mg
2%

Phosphorus
20mg
2%

Manganese
0.04mg
2%

Vitamin B3
0.38mg
2%

Magnesium
5mg
1%

Calcium
11mg
1%

Vitamin B2
0.02mg
1%

covered percent of daily need
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Food Trivia

The Arabs invented caramel.

Food Joke

Four surgeons were taking a coffee break and were discussing their work. The first said, "I think accountants are the easiest to operate on. You open them up and everything inside is numbered." The second said, "I think librarians are the easiest to operate on. You open them up and everything inside is in alphabetical order." The third said, "I like to operate on electricians. You open them up and everything inside is color-coded." The fourth one said, "I like to operate on lawyers. They're heartless spineless, gutless, and their heads and their ass are interchangeable."

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