Peanut Butter Mousse Sugar Cookie Cups

By srumbel

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.
from therecipecritic.com

But this isn’t just any peanut butter mousse – it’s made with a white chocolate peanut butter.

Ingredients

• 1 recipe sugar cookie dough
• 1 cup + 3 tablespoons heavy whipping cream
• 5 ounces cream cheese, softened
• 3/4 cup white chocolate wonderful peanut butter
• 2 tablespoons milk
• 1/2 teaspoon vanilla extract
• 1 cup + 1 tablespoon powdered sugar, separated
• 1 chocolate bar, optional
• Sugar Cookie Cups
• 1/2 cup white sugar
• 1/2 cup butter, at room temperature (not melted)
• 1 large egg yolk (reserve whites for another recipe)
• 1 tsp. vanilla extract
• 1/4-1/2 tsp. almond extract, to taste
• 1 and 1/4 cups all-purpose white flour
• 1 and 1/2 tsp. baking powder
• Pinch of salt

Preparation

Step 1

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, 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.