Salted Caramel Peanut Butter Mousse in a Mini Chocolate Cookie Cup

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!

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

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.

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.

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.

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)

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.

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.

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

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.