Peanut Butter Mousse Double Chocolate Cookie Cups

There’s no backstory about this dessert. I just have always loved the flavor combination of chocolate and peanut butter. Peanut butter cups are my comfort food. And this cookie cups recipe? It’s like if someone took the candy and magically transformed it to be even better. As of writing, we still have six of these left to eat, and I’m already planning to make another batch. You just can’t beat these peanut butter mousse double chocolate cookie cups!

This post contains affiliate links, which means I will earn a commission if you click through and buy something, at no additional cost to you!

What You Need to Get Started

• Fridge: Butter, Egg, Milk, Heavy cream
• Pantry: Brown sugar, White sugar, Flour, Baking soda, Cocoa powder, Chocolate chips, Peanut butter, Powdered sugar, Peanut butter cups
• Spice Cabinet: Vanilla extract, Salt, Espresso powder
• Equipment: Stand mixer, Mixing bowls, Silicone spatula, Muffin tin, Piping bag and tip

Let’s Make Double Chocolate Cookie Cups

These cookies are so easy to make, because your stand mixer will do most of the work. The hardest part is waiting for the cookie cups to cool enough to remove them from the pan, and not just eating the molten chocolate cookie goodness with a spoon. I’ll forgive you if you do.

To make the cookies, you will first cream together the butter and sugars with your mixer. Doing this adds some air into the dough, right at the beginning. This makes for a perfectly light dough that’s not too dense. It’s also why it’s important to use softened, room temperature butter. Next, add in the egg, also room temperature, and vanilla.

In a separate bowl, whisk together all of the dry ingredients. Allowing the baking soda, cocoa, and salt to mix evenly throughout the flour will keep you from over-mixing the dough later. Cookies are all about texture. And each of these steps will assure the texture is just right for the chewiest cookie cup.

Add the dry ingredients to your mixer, but not all at once. Two or three batches works perfectly. Allow each to mix in thoroughly, and then add more. When you add the last batch, the dough may seem very dry, and have trouble incorporating. If so, just a tiny bit of milk will help add some moisture. Add only a teaspoon at a time until it comes together.

Cover the bowl with plastic wrap and put it in the fridge to chill. Make yourself a cocktail and relax for a couple hours. You can leave it overnight if you prefer. Chilling will help the dough be easier to shape later.

Remove the bowl from the fridge and let the dough rest for about twenty minutes. Use this time to preheat your oven to 325 and grease a muffin tin. These can be tough to remove, so be sure the pan is greased inside each of the cups.

Scoop out the dough, and roll it into twelve balls. Each should be about 1 1/2 inches in diameter. Flatten the dough balls slightly, and then place them into the muffin pan. Use a spoon to press down the centers just a little bit.

Bake these for 9-11 minutes. I did mine for exactly ten, and they were perfect. When you take them out of the oven, the edges should look done and dry, but the middle will still be quite soft and gooey. Let them rest and cool completely in the tin.

Trust me, don’t try to take them out early, or they will collapse. As they cool, they firm up and hold their shape really well. But until then, they are fragile and soft. Run a sharp knife around the rim of each cup and help you carefully slip the cookie out. Then they are ready to fill!

How to Make Peanut Butter Mousse

While the cookies are cooling, you can start mixing up the mousse. If you don’t have a spare mixer bowl and paddle attachment, you’ll have to do a few quick dishes first. You’ll need both of those to whip up the filling as well.

Add the cream, peanut butter, and sugar to your mixer bowl. Start it on low, but increase the speed as it comes together. You should start to see peaks forming. You’ll know it’s done when the mousse holds a peak with only a slight curl, and it doesn’t fall off the paddle.

Refrigerate the mousse for at least twenty minutes to firm it up even more. Then stuff it all into a piping bag with a large star tip. Pipe the filling into each cookie cup. If you prefer, you can simply scoop out the mousse and fill the cups that way. Then sprinkle some crushed peanut butter cups on top for extra decoration!

Serve Chocolate Peanut Butter Cookie Cups

You can eat these immediately once filled, or store them in the fridge for three or four days. If one is too much, they taste just as great cut in half!

The easiest complement to these is a cold glass of milk, but if you are looking for something fancier, try a chai white hot chocolate or chocolate turtle martini.

I think these would make an excellent addition to a cookie plate. Here’s a few others that you can make for a fun variety: apple cider caramel stuffed snickerdoodles, cream cheese oatmeal cookie sandwiches, and miso peanut butter cup cookies. If you make the whole array, invite me over please!

Use Up Leftover Ingredients

• Cocoa powder and espresso powder combine once again to make the richest rocky road black bean brownies or vegan triple chocolate zucchini muffins.
• Extra heavy cream and eggs are perfect for making ice cream, like strawberry sundaes or decaf coffee ice cream.

Special Equipment

• Stand mixer
• Mixing bowls
• Silicone spatula
• Muffin tin
• Piping bag and tip