As you can tell by my blog posts of late, peanut butter is becoming my favorite ingredient to add to desserts.

This amazing mini Peanut Butter and chocolate treat is no exception!

Peanut Butter Mouse in Chocolate Cookie Cups!

Quite frankly, I was really inspired by the peanut butter itself for this particular dessert.

Peanut Butter Mouse in Chocolate Cookie Cups!

Skippy has a limited edition flavor out that is Peanut Butter with Salted Caramel.

I did not eat it with a spoon. I did not eat it with a spoon. I did not eat it with a spoon.

I am lying. I ate it with a spoon.

#shamespiral

#itwasworthit

Peanut Butter Mouse in Chocolate Cookie Cups!

After indulging a bit on the peanut butter, I decided to make it into a bite size treat. One that was decadent enough to be served at a classy celebrity infused party (because I often attend classy celebrity infused parties) and small enough that it could be eaten in one bite.

I love how thoughtful I am about imaginary people in classy fantasy social situations.

Peanut Butter Mouse in Chocolate Cookie Cups!

On to the recipe!

As you can see from the ingredients above, while there are a lot of different components to this sweet treat, there is a way to make it easier on yourself. Using pre-made cookie dough, peanut butter already infused with caramel and salt and pre-made whipped cream save a ton of time, but still provide amazing flavor.

For the mini cookie cups:

I used a German Chocolate Cookie for my base. (You can use any flavor cookie for your mini cookie cups, but I think a chocolate cookie compliments the peanut butter nicely)

The package comes with the cookies already pre-cut. I found this size to be too big for the mini cookies, so I divided each cookie dough section in half.

I sprayed the mini whoopie pie pan with baking spray and then pressed the cookie dough into each spot.

I baked for 9 minutes at 350 degrees and then removed it. Immediately press down on the cookies so that they form a “cup” shape.

Peanut Butter Mouse in Chocolate Cookie Cups!

You can do this with another pan of the same size or a 1/8 measuring cup. (This is the cookies right out of the oven and still very hot.)

I then let them cool for 10 minutes, then popped out onto a cooling rack to cool to room temperature. (you want to make sure they are not warm at all before filling with the peanut butter mousse)

Recipe adapted from Better Homes and Gardens.

Peanut Butter Mouse in Chocolate Cookie Cups!

After the cookies are cooled and the peanut butter mousse chilled for about 10 minutes, I started assembling.

This was the easy and fun part! Just put the Salted Caramel Peanut Butter Mousse (I love saying that almost as much as I love eating it) into a pastry bag fitted with an open star tip.

Pipe dollops into each cookie.

Drizzle some additional caramel, some light sea salt (I used Pink Himalayan) and chocolate jimmies.

Peanut Butter Mouse in Chocolate Cookie Cups!

This mini treat is perfection. Why? The flavors are ah-mazing. The texture is seriously divine, and the presentation is pretty darn cute if you ask me!

So after I prepared a couple dozen of these bad boys, I had a little mousse left over.

Peanut Butter Mouse in Chocolate Cookie Cups!

Directly into a fancy shot glass it went. A bit more caramel drizzle and a pinch more salt, and then…

bliss.

So light. So rich. So perfect.

Peanut Butter Mouse in Chocolate Cookie Cups!

Salted Caramel Peanut Butter Mousse

Prep Time 5 mins
Total Time 7 mins
This amazing mini Peanut Butter and chocolate treat is no exception!

Ingredients

  • 1/3 c whipped cream like Cool Whip®
  • 4 oz cream cheese softened
  • 2/3 c Skippy® Salted Caramel Peanut Butter
  • 2 tbsp. milk
  • 1/2 c sifted confectioners sugar

Instructions

  • In a stand mixer (with whisk attachment) on medium speed, beat cream cheese, peanut butter, and milk until combined. (about 2 minutes)
  • Beat in confectioners sugar on medium low speed until mixture is smooth.
  • Remove bowl from mixer and gently fold in whipped cream, half at a time, until mixture is smooth.
  • Cover and chill until ready to serve.

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Meet Amanda Rettke

Amanda Rettke is the creator of I Am Baker, and the bestselling author of Surprise Inside Cakes: Amazing Cakes for Every Occasion – With a Little Something Extra Inside.Over the course of her 15+ year blogging adventure, she has been featured in and collaborated with the Food Network, New York Times, LA Times, Country Living Magazine, People Magazine, Epicurious, Brides, Romantic Homes, life:beautiful, Publishers Weekly, The Daily Mail, Star Tribune, The Globe and Mail, DailyCandy, YumSugar, The Knot, The Kitchn, and Parade, to name a few.

Reader Comments

  1. Who could resist eating this with a spoon?! That mousse looks perfectly creamy and beyond addictive! I love that you scooped it into those adorable cookie dough cups.

  2. Not one ounce of shame in eating it with a spoon! I have to find it ASAP so I can do the same. And leftover mousse? Would never have even made it into a shot glass…

  3. I’ve gone to several stores in Eugene, Oregon and can’t find the salted caramel peanut butter. According to the Skippy website locator there isn’t any within 100 miles. Any idea when Skippy plans distribution?

  4. I’m making these right now. I didn’t have the mini-Whoopie pan so I did go buy one (so cute). I’m using plain peanut butter (have to confess that in my search for Skippy’s salted peanut butter which doesn’t seem to exist in the west…I was forced to buy Skippy’s Dark Chocolate PB…oh my, so good). Anyway the directions indicate adding vanilla in the end, but the amount isn’t listed anywhere.

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