Hey everyone! Chelsea back again from Chelsea’s Messy Apron. And, as usual, I have another dessert! I’ve featured a few desserts now on Alyssa’s blog and I love sharing them with you all here! Today I’ve got some miniature sugar cookie cups that are filled with a peanut butter mousse and garnished with chocolate shavings.
These 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!
The base is a no-chill, simple sugar cookie dough. The dough gets made and then rolled into small balls to get baked in a miniature muffin tin.
Once the cookies are baked and chilled, they get filled with a delicious peanut butter mousse.
But this isn’t just any peanut butter mousse – it’s made with a white chocolate peanut butter. Which, I’m surprised there was any of that peanut butter left over to make these desserts, because it is i.n.c.r.e.d.i.b.l.e!! The peanut butter I’m talking about is made by Peanut Butter & Co. and is called “White Chocolate Wonderful.” Basically a regular peanut butter that they have blended with a sweet white chocolate.
However, if you don’t happen to have this peanut butter or don’t want to buy it, a regular peanut butter will work just fine with this recipe.
I’ve been through some trial and error (and some destroyed cookie cups) and as a result, I’ve learned a few tips to make sure your cookies will come out perfectly and just how you want them. So read on if you’ve ever had troubles pulling out sugar cookie cups…
First, make sure to always grease your miniature muffin tin with cooking spray before starting.
Next, once the cookies are baked, they get slightly indented with the backside of a 1/2 teaspoon measuring spoon. Make sure to not press the measuring spoon in too hard or it compresses the cookie and makes it near impossible to get out. Just a gentle press will get you plenty of an indent. (And, if desired, you can indent it a little more once it is removed).
And finally, don’t wait too long to pull out the cookie. Only let it cool for a minute or two (at most, three minutes) before pulling it out (it can cool more on a cooling rack). When you go to pull it out, use a spoon or fork to help coax it out very gently. Or, you can also gently twist the top of the cookie and pull it up that way.
- 1 recipe sugar cookie dough
- 1 cup + 3 tablespoons heavy whipping cream
- 5 ounces cream cheese, softened
- ¾ cup white chocolate wonderful peanut butter
- 2 tablespoons milk
- ½ teaspoon vanilla extract
- 1 cup + 1 tablespoon powdered sugar, separated
- 1 chocolate bar, optional
- Follow the recipe directions to prepare the sugar cookie dough.
- Roll balls of dough that will fill the (sprayed with cooking spray) miniature muffin tin cavities ¾ths the way full. Press into the muffin tin and slightly indent the center and press the dough up the sides.
- Bake for 8-10 minutes or until the tops are lightly browned.
- Remove and press the centers down deeply with a teaspoon measuring spoon. Allow to cool for 1-2 minutes and then gently twist the top until the cookie comes out. (Check out the post for more tips on how to successfully remove the sugar cookie cups).
- While the cookies are cooking, beat the heavy whipping cream and 1 tablespoon powdered sugar until soft peaks form and then set aside.
- In another bowl, beat together the white chocolate peanut butter, cream cheese, milk, and vanilla extract.
- Beat in the powdered sugar until smooth and creamy.
- Using a spatula, fold in the whipped cream gently.
- Transfer the mixture into a frosting bag that has been fitted with a star tip.
- Pipe the mousse into the sugar cookie cups.
- If desired, garnish with chocolate shavings. Make the chocolate shavings by using a vegetable peeler to "peel" the chocolate bar.
- Store in an airtight container in the fridge.
Here are some more desserts from Chelsea’s Messy Apron:
You can also connect with Chelsea’s Messy Apron here!