Recipe Remix: PB&J Cookie Cupcakes
It’s our PB&J mash-up week and we’re thinking of all sorts of crazy things to do with the classic sandwich. Our first recipe? The PB&J cookie cup. It’s kind of like a cross between a peanut butter cookie and a cupcake, topped with some jelly, then some peanut butter frosting and more jelly. Sound strange? Trust us on this one, it’s quickly become an office favorite.
Ingredients:
Cookie Cups
– 1 cup butter, softened
– 1 1/2 cups sugar
– 1 cup creamy peanut butter (not natural)
– 3 eggs
– 1 teaspoon vanilla
– 1/2 cup whipping cream
– 1 1/2 cups flour
– 1/2 teaspoon salt
– 1/2 teaspoon baking soda
– 3/4 tablespoon baking powder
Frosting
– 1 1/4 cups creamy peanut butter (not natural)
– 1/2 cup whipping cream
– 1 1/2 cups powdered sugar
– 1 1/2 cups strawberry, blackberry, or grape jelly
Special equipment:
– Wilton push pop pan or mini muffin pan
Preheat your oven to 350 degrees and start by making the cookie cups. In a large bowl, cream the butter and then add the sugar, mixing until blended.
Next, add in the peanut butter and mix again. Repeat the process with the eggs, vanilla, and cream.
Place the flour in a separate, medium-sized bowl. Add the salt, baking soda, and baking powder, mixing to combine. Slowly beat the flour mixture into the batter.
Fill the push pop cups 3/4 of the way full. Place in the oven and bake for 15 minutes, or until the edges start to turn golden brown.
Remove cups from the oven and let cool for 5-10 minutes. Turn pan over and gently tap to remove the cups. Let cool completely.
Meanwhile, get your frosting going. Place the peanut butter in a large bowl and add the whipping cream and powdered sugar. Beat until smooth.
Once the cookie cups have cooled, top with 1 teaspoon of jelly, followed by the peanut butter frosting.
Then add another dollop of jelly.
Taste test time.
And there you have it! Another delicious PB&J treat.
