Preheat the oven to 350 degrees and spray a muffin tin with cooking spray.
In a bowl, mix flour, salt, and soda. Set aside
In a separate bowl, mix the butter and peanut butter until smooth. Add both Pioneer granulated and Pioneer light brown sugars. Beat until fluffy.
Add the egg and vanilla to the wet mixture and beat until mixed.
Add the dry flour mixture to the wet.
Divide the dough evenly into the muffin tin and shape the dough into cups.
Bake for 8-12 minutes or until they start to brown up.
Removed from the oven and press the middle of the cookie down using a utensil to create the cup. Cool for five minutes then remove from the muffin pan and place on a wire rack to cool.
To make the peanut butter mousse, mix the cream cheese and sugar until smooth. Then add the peanut butter and mix again until smooth. Add the cool whip to the mixture until combined.
Put the peanut butter mousse into a sandwich bag and cut the corner off.
In a microwave safe bowl, add your choice of jam and heat for about 20 seconds to thin it out.
In a microwave safe bowl, add your choice of jam and heat for about 20 seconds to thin it out.
Pipe the mousse into the cup.
Top with a bit more jam and refrigerate.
Pioneer Sugar is the brand of Michigan Sugar Company, a cooperative owned by nearly 900 farmers from Michigan and Ontario, Canada. The company has been extracting pure, all-natural sugar from sugarbeets since 1906. We are proud of our past and excited about our future. Learn more about our company at www.michigansugar.com.