These Peanut Butter & Jelly Cookie Cups are my JAM. Hah. Get it? I’m feeling extra punny today apparently. So these cookie cups are similar to one I did back a few months ago, but instead of hazelnut spread I decided to go with PB&J! Because who doesn’t like a good peanut butter and jelly anything? Well, other than the poor folks who are allergic. Which if you are? This obviously isn’t the recipe for you.

Now. These cookie cups start off with a refrigerated peanut butter cookie dough. It’s proportioned and ready to go so it makes life super simple. Just pop the dough into the mini cupcake pans and bake away.

After that it’s all about whipping up a slightly sweetened peanut butter mixture that’s topped off with some preserves, jam, or jelly. I went with strawberry preserves because that’s what I like most. But, you could really go with any flavor and any style of fruit spread. So that’s it. That’s all there is to these sweet little cookie cups.

There isn’t a whole lot here to make healthified unless you with with a chia jam or nut butter alternative, but sometimes you just have to stay a little closer to the classics.

Peanut Butter & Jelly Cookie Cups

Yield: 24

Author: The Skinny Fork (Amanda Plott)

Prep time: 10 MinCook time: 10 MinInactive time: 10 MinTotal time: 30 Min

Peanut butter cookie cups that are filled with sweetened peanut butter and some jam! Tasty little bites for a dessert twist on the classic.

Ingredients

16 Oz. Refrigerated Peanut Butter Cookie Dough
1/3 C. Peanut Butter
1/4 C. Butter, Room Temperature
5 Tbsp. Powdered Sugar
1/2 C. Strawberry Preserves

Instructions

Preheat the oven to 350 degrees F.
Place 1 piece of cookie into each hole of two mini muffin pans and use your fingers to press them in slightly. (No need to use non-stick spray here.)
Transfer to the oven to bake for 10 minutes.
Remove from the oven and use the back of a 1 Tsp. measuring spoon to make an indention in the center of each cookie cup.
Allow to cool slightly before loosening from the pan to remove and set aside.
While the cookie cups are cooling, mix together the 1/3 C. Peanut Butter, 1/4 C. Butter, and 5 Tbsp. Powdered Sugar in a small bowl until smooth and creamy. Transfer to a piping bag or a ziplock with a corner snipped.
Once the cookie cups are cooled, divide the peanut butter mixture evenly among the cups. Reserve a bit for extra designs on top if desired.
Divide the 1/2 C. Strawberry Preserves evenly between the cups.
Drizzle with any remaining peanut butter mixture.
Enjoy right away or store in the fridge until ready to enjoy.

Nutrition Facts

Calories

145.51

Fat (grams)

6.79

Sat. Fat (grams)

2.25

Carbs (grams)

20.16

Fiber (grams)

0.92

Net carbs

19.24

Sugar (grams)

12.87

Protein (grams)

2.21

Sodium (milligrams)

188.12

Cholesterol (grams)

5.08

Nutritional Claims: Low Sodium • Low Potassium • Kidney Friendly • Vegetarian • Pescatarian • Tree Nut Free • Soy Free •Fish Free • Shellfish Free • Pork Free • Red Meat Free • Crustacean Free • Celery Free • Mustard Free • Sesame Free • Lupine Free • Mollusk Free • Alcohol Free •Kosher