These chocolate cookie cups, filled with peanut butter mousse, take the chocolate cookie to the next level. The cookie cup is rich and uber-chocolatey, and the peanut butter mousse is the perfect light and creamy contrast. In this season of end-of-the-school-year parties and backyard barbecues, these are a great, easy treat to feed a crowd.
Happy first day of June, baking friends! I can’t believe how fast this spring is flying by. If you have kids, maybe you too are swamped with all kinds of end-of-year celebrations and recitals. If you need to bring an easy dessert that is sure to be a hit with the kids and the grown ups, these cookie cups have your back. Plus, as an added bonus, they look like they take a lot more work than they actually do.
I was truly surprised at how easy these cookie cups were to make. I’d seen pictures of this type of dessert before, but never actually tried to make them myself. Maybe it’s because (confession time) I don’t bake a lot of cookies. I know, I know, what am I doing with my baking life? But for some reason I thought these cookie cups would be too much extra work. Thankfully I was wrong, because it turns out that all you need is a good cookie dough recipe and a muffin tin. Then you can transform a regular cookie into a cup that you can fill with anything you like! Sold.
I made the recipe for my hot chocolate cookies, minus the marshmallows, and played around with various ratios of cream cheese, peanut butter, powdered sugar, and heavy cream until I got a light, rich filling that was sturdy enough to pipe. I love any combination of chocolate and peanut butter, and thanks to the cool mousse, these definitely hit the spot on a hot day. I’ll definitely be playing around with more flavor combinations in the future.
- ½ cup (1 stick) butter, at room temperature
- ¾ cup brown sugar
- 1 egg, room temperature
- 1 teaspoon vanilla extract
- ¾ cup all-purpose flour
- ¼ cup cocoa powder
- ½ teaspoon baking soda
- ½ teaspoon salt
- 8 oz cream cheese, softened
- ⅔ cup creamy peanut butter
- ⅓ cup powdered sugar
- ¾ cups heavy cream
- Preheat the oven to 350°F. Grease or butter a cupcake pan and set aside.
- In a mixing bowl, whisk together the flour, cocoa powder, baking soda, and salt.
- Place the butter in a large mixing bowl. Using a hand mixer, beat the butter at medium-high speed until light and fluff, about 2 minutes. Add the brown sugar and beat until combined, about 1 minute more. Add the egg and vanilla and beat until combined.
- Pour the dry ingredients into the wet ingredients and mix on low speed until just combined.
- Use a spoon or cookie scoop to scoop about 2 tablespoons of the batter into each of the 12 cupcake cups. Press the batter down and then halfway up the sides of each cup.
- Bake for 8-10 minutes, until the cookies are set. Remove from the oven and let them cool in the pan for a few minutes. If the centers of the cookies rose during the baking time, use a spoon or a small cup to carefully press them down into a cup shape. Carefully remove each cup from the cupcake pan and allow them to cool to room temperature on a cooling rack. While they cool, make the peanut butter mousse.
- In a large bowl, combine the cream cheese and peanut butter. Cream on medium-high speed with a hand mixer until light and fluffy. Add the powdered sugar and mix another minute. Add the heavy cream and beat at medium-high speed for another 4 minutes, until the mousse is thick and spreadable.
- Once the cookies are cool, fill them with the peanut butter mousse. You can use a spoon, or you can use a piping bag to make fancy swirls. Either way, these are delicious!