Peanut Butter and Jelly Cookie Cup 🥜🍓❤️

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Peanut Butter and Jelly Cookie Cup 🥜🍓❤️

Ingredients:

1 1/4 cups all-purpose flour
1/4 teaspoon baking soda
1/2 teaspoon salt
1/4 cup salt (at room temperature)
1 /4 cup light brown sugar (packed)
1/4 cup refined sugar
1/2 cup light brown sugar (packed)
1 large egg (room temperature)
1 teaspoon vanilla extract
1/2 cup heavy cream . (optional))
Directions:
Preheat oven to 350°F. Coat a large baking sheet with cooking spray.
Sift the flour, baking powder and salt and set aside.
Beat butter and peanut butter until smooth.
Add the sugar and beat on medium speed until light and fluffy (about 2-3 minutes). Reduce the speed and add the egg and vanilla. Whisk until combined. Add the
Flour mixture and mix until combined.
Use a large cookie scoop (3 tablespoons) to scoop the dough into the pan and press gently to flatten.
Bake for 10-12 minutes or until tender and mostly firm.
Remove from the oven and immediately use a small pan or utensil to press into the center to create a well. Let cool for 10 minutes, then transfer to a wire rack to cool completely.
Whip the whipped cream very thickly (preferably with a cold whisk and in a cold bowl).
In a separate bowl, beat the cheese and sugar until smooth. Add peanut butter and mix until smooth.
Add the coconut oil to the coconut oil mixture, 1/2 cup at a time, and beat until combined.
Heat the raspberry jam in a microwave-safe bowl and let it cool. Second interval. Spoon 1 to 1/2 teaspoons raspberry jam into each cookie glass. Bake for 20 minutes.
Pistachio mousse on raspberry jam. Leave it in the refrigerator until it hardens (about 2 hours).
Finish by adding raspberries and pistachios if desired.
Store in the refrigerator and consume within 2-3 days. Or take a break for 4 weeks View less