Chocolate Peanut Butter Mousse Sugar Cookie Cups
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Makes 24 (more or less)
butter, at room temperature (not melted)
egg yolk (reserve whites for another recipe)
pure vanilla extract
all-purpose white flour
PEANUT BUTTER MOUSSE
+ 3 tablespoons heavy whipping cream
cream cheese, softened
white chocolate wonderful peanut butter
pure vanilla extract
+ 1 tablespoon powdered sugar, separated
1 chocolate bar (i use hersheys)
1Preheat the oven to 350 degrees and lightly grease a miniature muffin tin.
2Cream together the sugar and butter until light and fluffy.
3Beat in the egg yolk (must be a large egg yolk), vanilla, and almond extract.
4In a separate bowl combine the flour, baking powder, and salt.
5Slowly add the dry to the wet ingredients.
6If the dough is too wet, add more flour (a tablespoon at a time) until the dough pulls away from the sides.
7Roll balls of dough that will fill the miniature muffin tin 3/4ths the way full.
8Press into the muffin tin and slightly indent the center and press the dough up the sides.
9Bake for 8-10 minutes or until the tops are lightly browned.
10Remove and press the centers down deeply with a teaspoon measuring spoon.
11Allow to cool for 2-3 minutes and then gently twist the top until the cookie comes out.
12Let cool completely. (Put in the freezer if you want to serve these immediately)
13While the cookies are cooking, beat the heavy whipping cream and 1 tablespoon powdered sugar until soft peaks form and then set aside.
14In another bowl, beat together the white chocolate peanut butter, cream cheese, milk, and vanilla extract.
15Beat in the powdered sugar until smooth and creamy.
16Using a spatula, fold in the whipped cream gently.
17Transfer the mixture into a frosting bag that has been fitted with a star tip.
18Pipe the mousse into the sugar cookie cups.
19Garnish with chocolate shavings. Make the chocolate shavings by using a vegetable peeler to “peel” the chocolate bar.
20Store in an airtight container in the fridge.
Originally Posted: Sun, Jun 8, 2014