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!
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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!
Any peanut butter cup fan will love these double chocolate cookie cups filled with creamy peanut butter mousse!
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!
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
Peanut Butter Mousse Double Chocolate Cookie Cups
Double Chocolate Cookies
- 1/2 Cup Unsalted Butter softened
- 1/2 Cup Brown Sugar
- 1/2 Cup White Sugar
- 1 Egg
- 1/2 tsp Vanilla Extract
- 1 Cup Flour
- 1 tsp Baking Soda
- 1/4 tsp Salt
- 1/4 tsp Espresso Powder optional, but encouraged
- 1/4 Cup Natural Cocoa Powder not Dutch process
- 1-2 Tbsp Milk if needed
- 1/3 Cup Semisweet Chocolate Chips
Peanut Butter Mousse
- 3/4 Cup Heavy Cream
- 3/4 Cup Creamy Peanut Butter
- 1/2 Cup Powdered Sugar
- 3 Reese's Peanut Butter Cups crumbled, optional
- In the bowl of a stand mixer with the paddle attachment, cream together the butter and sugars on low until combined and fluffy. Add in the egg and vanilla, and mix until thoroughly combined.
- In a medium mixing bowl, whisk together the flour, baking soda, salt, espresso powder, and cocoa powder.
- Add the dry ingredients to the mixer bowl in 2 or 3 batches, combining completely before adding in more. The dough will be thick. However, if it looks very dry and is not mixing in the flour, add in milk a teaspoon at a time, until it combines easily.
- Fold in the chocolate chips, cover with plastic wrap and chill in the fridge for at least 2 hours.
- Remove from the fridge and allow to come to room temperature for about 20 minutes. Meanwhile, preheat the oven to 325F and grease a standard 12-muffin tin.
- Roll the dough into 12 1.25-inch balls, and then flatten each slightly and place in the bottom of each muffin cup. Press the middle down gently with a spoon.
- Bake for 10 minutes. The edges should look dry, and the middle will still appear quite under-cooked. Press the middles gently with a spoon again, and allow to cool completely in the muffin tin.
- The middles should sink and dry out as these cool. Once room temperature, about 1-2 hours, you can remove them from the tin. Use a sharp knife around the edges of each to release and carefully remove without breaking. If they are too fragile, let them cool a little longer and then try again.
- Meanwhile, in a clean bowl of a stand mixer with a clean paddle attachment, add the heavy cream, peanut butter, and powdered sugar. Mix on low, increasing to medium until whipped enough that it holds its shape.
- Cover with plastic wrap and refrigerate the peanut butter mousse for 20 minutes. Then transfer to a piping bag with a wide star tip, and fill each cookie cup. Top with crumbled peanut butter cups, if desired
- Eat these immediately, or store in the fridge for 3-4 days. Each one is a good-sized dessert, so you may want to cut in half with a sharp knife for a smaller treat.