These PB & J Cookie Cups take everything you love about a classic peanut butter and jelly sandwich and turn it into a fun, bite-sized dessert packed with creamy, nutty, and fruity goodness. The soft peanut butter cookie base bakes into the perfect little cup, ready to hold a fluffy peanut butter mousse and a glossy spoonful of sweet jam on top. If you love classic peanut butter cookies or nostalgic peanut butter and jelly cookies, this playful cookie in a cup recipe brings both flavors together in one irresistible treat. Made with Pioneer White Granulated Sugar and Pioneer Light Brown Sugar, these cookie cups come out soft, rich, and packed with nostalgic flavor in every bite.
Perfect for parties, after-school treats, bake sales, or weekend dessert cravings, these playful cookie cups are guaranteed to disappear quickly. They’re easy to make, fun to decorate, and taste like childhood memories upgraded into a bakery-style dessert.
Instructions:
Prepare Oven & Pan: Preheat the oven to 350°F and spray a muffin tin with cooking spray.
Mix Dry Ingredients: In a medium bowl, whisk together flour, salt, and baking soda. Set aside.
Cream Butter & Sugars: In a separate bowl, beat together butter and peanut butter until smooth and creamy. Add Pioneer White Granulated Sugar and Pioneer Light Brown Sugar, then beat until light and fluffy.
Add Wet Ingredients: Add egg and vanilla extract to the peanut butter mixture and beat until fully combined.
Combine Dough: Gradually add the dry flour mixture to the wet ingredients and mix until a soft dough forms.
Shape Cookie Cups: Divide the dough evenly into the muffin tin. Press and shape the dough into little cups.
Bake: Bake for 8-12 minutes, or until the edges begin turning golden brown.
Create the Cups: Remove from the oven and gently press down the center of each cookie using the back of a spoon or another utensil to deepen the cup shape. Let cool for 5 minutes before transferring to a wire rack to cool completely.
Peanut Butter Mousse Directions:
Make the Mousse: In a mixing bowl, beat cream cheese and Pioneer White Granulated Sugar until smooth. Add peanut butter and mix again until creamy. Fold in Cool Whip until light and fluffy.
Prepare Jam: Place your favorite jam into a microwave-safe bowl and heat for about 20 seconds to slightly thin it out.
Fill the Cookie Cups: Spoon the peanut butter mousse into a sandwich bag, cut off the corner, and pipe the mousse into each cooled cookie cup.
Finish & Chill: Top with a little warm jam and refrigerate before serving for the best texture and flavor.
Cook’s Note:
Chilling the cookie cups before serving helps the mousse set beautifully and makes them even easier to handle. Try using strawberry, raspberry, or grape jam for different flavor combinations.
This recipe uses sugar to:
Enhance Flavor: Balances the rich peanut butter and sweet fruity jam for that classic PB & J taste.
Aid Browning: Helps create golden cookie edges during baking.
Improve Texture: Keeps the cookie cups soft and tender while adding creaminess to the mousse filling.
Grower Recipes Submitted by:
Stacey Roggenbuck, Helena Farms, Harbor Beach, Michigan
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