Thursday, April 13, 2017

PB&J Mini Cookie Cups

I've been making lots and lots of Easter cakes this past week. They've all been for other people and my family was getting jealous. So, I made these little sweeties for my sweeties. Good grief they are extra-special delicious! We tried them filled with chocolate and also just cookie and fluff. All combos were tasty, but jam is the total winner. Here's the recipe from me to you. 

 Peanut Butter and Jelly Cookie Cups
makes 24-30 mini cookies

210g all-purpose flour
1/2tsp salt
1tsp baking soda 
113g unsalted butter, room temperature 
132g creamy peanut butter*
100g sugar
100g light brown sugar
1 large egg
1tsp pure vanilla extract
1tbsp whole milk

50g water
100g sugar
154g light corn syrup
2 large egg whites
1/2tsp cream of tartar 
1tsp pure vanilla extract 

~1/2c strawberry jam

Lightly spray a mini-muffin tin with cooking spray. Preheat the oven to 375•. 

In a medium bowl, whisk together the flour, salt, and baking soda. 

In the bowl of a stand mixer fitted with a paddle attachment, combine the butter, peanut butter, and both sugars. Cream together until fluffy. Add in the egg, vanilla, and milk. Mix until well combined. 

Add the dry ingredients to the mixture, mix together until fully combined, but do not overmix. 

Scoop 1 1/2 tablespoons of dough in to each muffin cup. Bake for ~8 minutes. The tops should look dry and the edges very lightly browned. 

When they are just out, use something to tamp the centers down. I use the handle end of a whisk. Cool for 5 minutes in the pan. After 5 minutes, gently lift out the cookie cups. 

While the cookies bake, make the fluff. 

Combine the water, sugar, and syrup in a small saucepan. Heat over medium high heat. 

While the sugar syrup is heating, combine the egg whites and cream of tartar in the bowl of a stand mixer fitted with a whisk attachment. Whisk on medium high to create soft peaks. 

Once the sugar syrup reaches 240•F, remove from the heat. Turn the mixer to medium low, and slowly stream the syrup in to the egg whites. Once the syrup is in, turn the mixer to high and whip until fluffy and almost cool ~5-8 minutes. 

Whisk in vanilla. Transfer fluff to a piping bag. 

While the cookies are still slightly warm, dollop ~1tsp of jam in to each cup. Pipe the marshmallow fluff on top of the jam. Enjoy! 

*I use JIF Natural. 
**Cookie recipe adapted from this recipe


No comments:

Post a Comment