chocolate peanut butter mousse sugar cookie cups

Name: Chocolate Peanut Butter Mousse Sugar Cookie Cups
Cook time: 15 min
Cuisine: American
Ingredients: 1/2 cup(s) white sugar; 1/2 cup(s) butter, at room temperature (not melted); 1 large egg yolk (reserve whites for another recipe); 1 teaspoon(s) pure vanilla extract; 1/2 teaspoon(s) almond extract; 1 1/4 cup(s) all-purpose white flour; 1 1/2 teaspoon(s) baking powder; 1 pinch(es) salt; PEANUT BUTTER MOUSSE; 1 cup(s) + 3 tablespoons heavy whipping cream; 5 ounce(s) cream cheese, softened; 3/4 cup(s) white chocolate wonderful peanut butter; 2 tablespoon(s) milk; 1/2 teaspoon(s) pure vanilla extract; 1 cup(s) + 1 tablespoon powdered sugar, separated; TOPPING; - 1 chocolate bar (i use hersheys)

review

Private Recipe by

Raven Higheagle

@ravenhigheagle

Prescott, AZ

Well this isn’t the first time you’ve seen miniature sugar cookie cups. They are SO simple to make and can be assembled and ready to go in under 30 minutes. Plus how cute are these to bring to a summer party or picnic? Perfect right! Miniature sugar cookie cups filled with a white chocolate peanut butter mousse and garnished with chocolate shavings. How yummy is that?

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yield serving(s)

cook time 15 Min

method Bake

Ingredients For chocolate peanut butter mousse sugar cookie cups

1/2 c

white sugar
1/2 c

butter, at room temperature (not melted)
1 lg

egg yolk (reserve whites for another recipe)
1 tsp

pure vanilla extract
1/2 tsp

almond extract
1 1/4 c

all-purpose white flour
1 1/2 tsp

baking powder
1 pinch

salt
PEANUT BUTTER MOUSSE
1 c

+ 3 tablespoons heavy whipping cream
5 oz

cream cheese, softened
3/4 c

white chocolate wonderful peanut butter
2 Tbsp

milk
1/2 tsp

pure vanilla extract
1 c

+ 1 tablespoon powdered sugar, separated
TOPPING
1 chocolate bar (i use hersheys)

How To Make chocolate peanut butter mousse sugar cookie cups

1
Preheat the oven to 350 degrees and lightly grease a miniature muffin tin.

2
Cream together the sugar and butter until light and fluffy.
3
Beat in the egg yolk (must be a large egg yolk), vanilla, and almond extract.
4
In a separate bowl combine the flour, baking powder, and salt.
5
Slowly add the dry to the wet ingredients.
6
If the dough is too wet, add more flour (a tablespoon at a time) until the dough pulls away from the sides.
7
Roll balls of dough that will fill the miniature muffin tin 3/4ths the way full.
8
Press into the muffin tin and slightly indent the center and press the dough up the sides.
9
Bake for 8-10 minutes or until the tops are lightly browned.
10
Remove and press the centers down deeply with a teaspoon measuring spoon.
11
Allow to cool for 2-3 minutes and then gently twist the top until the cookie comes out.
12
Let cool completely. (Put in the freezer if you want to serve these immediately)
13
While the cookies are cooking, beat the heavy whipping cream and 1 tablespoon powdered sugar until soft peaks form and then set aside.
14
In another bowl, beat together the white chocolate peanut butter, cream cheese, milk, and vanilla extract.
15
Beat in the powdered sugar until smooth and creamy.
16
Using a spatula, fold in the whipped cream gently.
17
Transfer the mixture into a frosting bag that has been fitted with a star tip.
18
Pipe the mousse into the sugar cookie cups.
19
Garnish with chocolate shavings. Make the chocolate shavings by using a vegetable peeler to “peel” the chocolate bar.
20
Store in an airtight container in the fridge.
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