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Peanut Butter Mousse Double Chocolate Cookie Cups

Chewy and moist chocolate-chocolate chip cookie cups, made in a muffin tin, filled with rich and creamy peanut butter mousse.
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Servings 12 Cookie Cups
Calories 356kcal

Ingredients

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

Instructions

  • 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.