Place one peanut butter patty in each muffin cup, on top of chocolate. Lightly press balls with finger tips to shape into patties. So happy to hear you love my cookie cups!! This looks so amazing and kind of dying over the peanut butter mousse. While we’re at it, I also hate the pics from last week’s Chocolate Orange Cake. COMBINE brown sugar, shortening, peanut butter and egg in large bowl. Beat until combined. I hope you try them . Before we get into the deliciousness of these peanut butter & jelly cookie cups, let’s talk about how much I hate these pics. 1⁄8 teaspoon Sea Salt. Spray a regular sized muffin tins with cooking spray. Spoon a rounded 1/2 teaspoon of jam over the filling. 7. © Copyright 2020 Meredith Corporation. No forks or spoons required, just easy-to-pick-up party foods, so you can clean up in no time. 1. 6. Stir in the peanut butter and salt. But again there was a stampede to the table they were displayed on. Preheat oven to 350°F. In a small saucepan, bring the cream and corn syrup to a simmer; stir the cream mixture into the white chocolate. Can you clarify? Start checking at 8mins or so. If this important to you, please verify with your favourite nutrition calculator and/or metric conversion tool. I keep telling myself that no one will notice the issues I see (but some people WILL). Add it to a bowl with the peanut butter and whisk them together until smoothly ... Take the mini baking cups, placing them in your mini muffin pan … Gradually blend into creamed mixture. In bowl of stand mixer, add peanut butter and butter. Beat in oats. Spoon the tempered chocolate into a piping bag fitted with a small tip. Remove from oven and immediately use a small jar or container to press firmly down in the center to create a well. Hi Christine! They taste just like a peanut butter & jelly sandwich! 8. Store in fridge for up to 5 days or in freezer (in an airtight container) for 1-2 months. Let stand until set, about 15 minutes. In a microwave safe bowl, heat raspberry jam to thin out. 1 ½ pounds bittersweet chocolate (chopped and tempered) 50 1 1/4-inch-wide, sturdy foil cups. Have a read through the meringue portion of this post for tips https://livforcake.com/swiss-meringue-buttercream-recipe/, For the Cookie Cups — its the same exact recipe, only that I used a half portion of it for the blueberry ones . Melt the coconut oil in a saucepan or by microwaving it for 30 seconds. Instructions. I can’t wait to try this as I know my kids will love it. Those s’mores ones were deadly and these peanut butter & jelly ones have definitely earned their place in my top three (along with the S’mores Cookie Cups and the Eggnog Cheesecake Cookie Cups). In the cookie recipe you don’t mention when to add the peanut butter. Once chocolate has melted, remove saucepan from heat but keep bowl on top. ⅔ cup seedless raspberry jam… STIR flour, salt and baking soda in medium bowl until blended. Hi Julie! Well I love your pictures (and these cookie cups) But I can only aspire to have pictures like yours! Place tray in fridge until fully set, at least 60 minutes. I had forgotten how good peanut butter cookies can be! I just could NOT get the colors to look right. A teflon low heat pot. That is the only combo that works for me. But as you know, I have a little bit of a raspberry addiction around here. Step 4. It has a much higher oil content and will affect the recipes. ~1⁄2 cup … The base for these peanut butter & jelly cookie cups is a good old peanut butter cookie. And they still look funny to me. Place small saucepan with 2 inches water in bottom on medium heat. Everybody understands the stuggle of getting dinner on the table after a long day. But better, because they’re a dessert :). For an easy supper that you can depend on, we picked out some of our tried-and-true favorites that have gotten us through even the busiest of days. Top with a few flakes of Maldon salt. Alright, moving on! These are SO delicious. Over 50 of my very favorite cake recipes all in one place! Gently stir chocolate until melted and completely smooth.. 4. Please see my full. Chill for 20mins. Turn the coated cups upside down on the baking sheet and let stand for 30 seconds; turn the cups right side up and let stand until the chocolate is firm, about 10 minutes. Any advice? Make sure there is space between peanut butter patty and side-wall of muffin liner. I say “childhood favourite”, but let’s be real here, I had one just the other day. I think that would work perfect and be delicious! As with all of my cookie cups, these are also really easy to make. From Classic Cakes to Holiday favorites and everything in between. It is the #1 berry after all! In a small bowl, stir together the peanut butter and coconut oil until combined. I cannot guarantee the accuracy of this data. I wonder: could a person alter this on hot days by replacing mousse with peanut butter ice cream? 5. Offers may be subject to change without notice. Using a large cookie scoop (3 Tbsp), scoop dough into muffin tins, press down to flatten slightly. Your email address will not be published. Half-fill the cups with the peanut butter. There is just something so comforting about that peanut butter & jelly combination, and I often reach for it if I’m feeling a bit snackish or just need some comfort food. Spoon a rounded 1/2 teaspoon of jam over the filling. 100 grams Smooth Peanut Butter (~1⁄3 cup) 20 grams (1.5 tablespoons) Butter or Coconut Oil. Line muffin tray with cupcake liners. Required fields are marked *, Have you ever used a mini muffin pan ? The nutritional information and metric conversions are calculated automatically. Whip heavy cream until stiff peaks (ideally with a cold whisk and in a cold bowl). All Rights Reserved. Beat with mixer on medium speed until well blended. Gently smooth/spread jam into semi-even layer on top of patties with back of spoon. One clarification though, these are made in mini muffin tins correct? Do not use natural peanut butter in either the cookie or the filling. I sometimes pop them in for another 30-60 seconds if they’re still a little gooey, but I’ve done this for all the cookie cups and they finish baking when you let them sit in the pans. So glad you like them . Temperature would be the same but time would be shorter for sure. I also made the Smor version in a mini, (for a social event) but the meringue did not turn out. I’ve never done them in a mini pan myself, but I’d maybe try a small (2 tsp) scoop and see? Scoop 1tsp strawberry preserves onto each patty in muffin cups. I have serious perfectionist issues that I am trying to work on. and the oreo ones last night and they’re all so delicious! Place chocolate in small heatproof bowl and place bowl on top of saucepan, ensuring bottom of bowl will not touch water below. and this cute form to serve them, in individual portions… It´s great, Thanks Olga! This post may contain affiliate links. Add sugars and beat on med-high until pale and fluffy (approx. You can use any type of jam you like — I prefer seedless raspberry, but any will work, seeded or not. Top with additional raspberry jam and chopped peanuts if desired. I try to tell myself that it doesn’t make sense to spend so long editing/taking pics, since really I just need more time doing it and gaining experience to get it to the level I want. Add flour mixture and mix until just combined. Beat butter and peanut butter until smooth.