PB & J Cookie Cups


PB&J Cookie Cups

Submitted by Stacey Roggenbuck, Helena Farms, Harbor Beach, Michigan


PB Cookie

  • 1 ¼ cups All-purpose flour
  • ¼ tsp Baking soda
  • Sprinkle of salt
  • ¼ cup Butter at room temperature
  • ¼ cup Smooth peanut butter
  • ¼ cup Pioneer white granulated sugar
  • ½ cup Pioneer Golden Light Brown Sugar
  • 1 Large egg

PB Mousse Filling

  • 1 cup Cool whip
  • 3 oz Cream cheese softened.
  • ¼ cup Pioneer white granulated sugar
  • ½ cup Smooth peanut butter
  • Also need a jam of your choice. Strawberry is recommended.


  • Preheat the oven to 350 degrees and spray a muffin tin with cooking spray.
  • In a bowl, mix flour, salt, and soda. Set aside.
  • In a separate bowl, mix the butter and peanut butter until smooth. Add both Pioneer granulated and Pioneer Golden Light Brown sugars. Beat until fluffy.
  • Add the egg and vanilla to the wet mixture and beat until mixed.
  • Add the dry flour mixture to the wet.
  • Divide the dough evenly into the muffin tin and shape the dough into cups.
  • Bake for 8-12 minutes or until they start to brown up.
  • Remove from the oven and press the middle of the cookie down using a utensil to create the cup. Cool for five minutes then remove from the muffin pan and place on a wire rack to cool.
  • To make the peanut butter mousse, mix the cream cheese and sugar until smooth. Then add the peanut butter and mix again until smooth. Add the cool whip to the mixture until combined.
  • Put the peanut butter mousse into a sandwich bag and cut the corner off.
  • In a microwave safe bowl, add your choice of jam and heat for about 20 seconds to thin it out.
  • Pipe the mousse into the cup.
  • Top with a bit more jam and refrigerate.
  • Enjoy!