I always forget how much I love peanut butter. I’ll randomly crave a peanut butter and jelly sandwich from time to time and be reminded of my obsession with it. I mean it’s the perfect food. It’s good in a sandwich, with bananas, with celery, by the spoonful, on a cookie, but it is far and away the most amazing in mousse form. I love when bakeries put that fluffy peanut butter mousse in cakes and don’t even get me started on peanut butter pies. But sometimes I just want a bite or two so instead of making a whole pie for myself, I came up with these adorable little mousse cookies! It’s the perfect little bite and the semi-sweet chocolate balances out the sweetness from the mousse and cookie. My mouth is watering just thinking about them again.
The first step is the cookie. This cookie dough recipe is actually really good for thin, crispy chocolate chip cookies too! All you need to do is add chocolate chips to the dough!
I almost just stopped the recipe right here. This peanut butter mousse is heavenly, you guys. When all of the cookies were piped, I was literally piping it straight into my mouth. So freaking good. But everything is better covered in…
This recipe doesn’t get any easier and how could you not want a cookie topped with peanut butter mousse covered in chocolate?!
- 2 sticks unsalted butter, softened
- 1 1/2 c. packed light brown sugar
- 1 c. granulated sugar
- 2 eggs
- 1 tsp. vanilla extract
- 1 3/4 c. all-purpose flour
- 3/4 tsp. salt
- 1 tsp. baking soda
- Peanut butter mousse (recipe below)
- 16 oz. semi-sweet chocolate chips
- 2 tsp. coconut oil
- Peanut Butter Mousse
- 1/2 c. heavy cream, cold
- 1/2 c. creamy peanut butter
- 4 oz. plain cream cheese
- 1/2 c. powdered sugar
- 1/2 tsp. vanilla extract
- 1 tbsp. milk
- Preheat oven to 375 degrees F.
- In a large bowl, cream butter and both sugars until light and fluffy, about 2 minutes. Add the egg and vanilla extract and mix to combine. In a separate bowl, combine the flour, salt, and baking soda. Slowly add the dry ingredients to the wet ingredients until thoroughly combine.
- Drop dough by rounded tablespoons about 2-3 inches apart on a large cookie sheet lined with parchment paper. Bake for 8-10 minutes or until golden brown and crispy on the edges. Allow cookies to cool.
- For the peanut butter mousse, whip the heavy cream until soft peaks form, about 2-3 minutes. Place the whipped cream in the refrigerator. In another bowl, combine the peanut butter, cream cheese, and vanilla extract. Beat until smooth. Add the powdered sugar and milk and beat until thoroughly combined. Using a spatula, gently fold the whipped cream into the peanut butter mixture until smooth.
- Using a piping bag, pipe the mousse on top of the cookies. Set in the refrigerator to firm.
- In a microwave-safe bowl, combine the coconut oil and chocolate chips and heat for 1 minute, stirring halfway. Allow chocolate mixture to slightly cool. With the cookies on a cooling rack, pour the chocolate over the cookies until completely covered. Set in the refrigerator to harden until ready to serve.
- If you don't have a large enough cookie sheet to keep cookies separate while baking, you can spread out the cookie dough in one layer and bake. Then, use a cookie cutter to cut out 2-inch rounds once cooled.