These Giant Peanut Butter and Jelly Cookie Cups are peanut butter and jelly made into a  jumbo, delicious cookie with whipped peanut butter icing!  The PB&J lover in your life will go crazy for this easy dessert recipe.

Giant Peanut Butter and Jelly Cookie Cups dessert recipe for the PB&J lover.

Are you loving all of these jumbo cookie cup recipes as much as I am loving making them (and EATING them)?! I just kind of had this idea and vision and ran with it by making a different version of oversized cookie cups every week.  So far I’ve made a Carrot Cake version, Sugar Cookie with Lemon Mousse, and Pina Colada with coconut frosting.  If you’ve been following along, which was your favorite so far?  I’d have to go with the Pina Colada version, mostly because they were the most fun to decorate and I’m a very visual person when it comes to my food – they were super pretty to look at as well as delicious!

If you love PB&J, which is pretty much all of us, you will adore these.  The cookie cup is a peanut butter cookie base filled with raspberry jam and topped just like a cupcake with a generous mound of light, whipped peanut butter frosting.  I’d have to say that the peanut butter frosting (or icing) really stole the show with these cookie cups – I wanted to just eat it with a spoon….it was that good.

You can get a jumbo muffin tin on Amazon if you don’t already have one.  They are also great for making bakery style muffins, etc.!  I also use these reusable Wilton cupcake decorating bag and decorating tips for piping on the frosting.

Giant Peanut Butter and Jelly Cookie Cups dessert recipe for the PB&J lover.

Giant Peanut Butter and Jelly Cookie Cups dessert recipe for the PB&J lover.

Before going into the oven…

Giant Peanut Butter and Jelly Cookie Cups dessert recipe for the PB&J lover.

Giant Peanut Butter and Jelly Cookie Cups dessert recipe for the PB&J lover.

Giant Peanut Butter and Jelly Cookie Cups
Prep time: 
Cook time: 
Total time: 
Serves: 8 or 9, depending on size
 
These Giant Peanut Butter and Jelly Cookie Cups are peanut butter and jelly made into a jumbo cookie! The PB&J lover will love this easy dessert recipe.
Ingredients
Cookie Cups:
  • 1¾ cups all purpose flour
  • ½ teaspoon salt
  • 1 teaspoon baking soda
  • ½ cup butter, softened
  • ½ cup white sugar
  • ½ cup creamy peanut butter
  • ½ cup packed brown sugar
  • 1 egg, beaten in a separate bowl before adding
  • 1 teaspoon vanilla extract
  • 2 tablespoons milk
Frosting:
  • 1 and ½ cup creamy peanut butter
  • 8 Tbsp unsalted butter, room temperature
  • ¼ tsp. kosher salt
  • ½ cup heavy whipping cream
  • 1 and ½ tsp. vanilla
  • 2 and ¼ cup powdered sugar
  • Strawberry or Raspberry jam/jelly, for filling and topping (optional)
  • Mini Nutter Butter cookies, for topping (optional)
Instructions
Cookie Cups:
  1. Preheat oven to 375 degrees F.
  2. Mix together the flour, salt and baking soda; set aside.
  3. Cream together the butter, sugar, peanut butter and brown sugar until fluffy.
  4. Beat in the egg, vanilla and milk.
  5. Add the flour mixture; mix well.
  6. Shape into balls (as shown above) and place each into a greased jumbo muffin tin.
  7. Bake at 375 degrees for about 16-17 minutes - make sure they aren't getting too brown on top.
  8. As soon as you take them out of the oven, use something with a circular bottom (I use the bottom of an ice cream scoop or a tablespoon) to press into the middle of the cups and make craters. Whatever you use should be slightly less than the width of the cookie.
  9. Let cool completely in the pan and carefully remove from pan. Run a butter knife around the edges of the cooled cookies to loosen and gently lift out. I didn't need to do this, I just pulled them out with my fingers.
  10. Fill each crater with your choice of jelly or jam (about 1 tablespoon fit in each for me).
Frosting:
  1. Place the peanut butter, butter, and salt in the bowl of a stand mixer. Beat on medium speed, just until thoroughly combined.
  2. Add the remaining ingredients and combine all together by beating on medium speed.
  3. Turn the speed up to high and beat for ¾ more minutes, until frosting is light, airy, and fluffy. Be patient! You don't want a heavy dense frosting for these cookie cups.
  4. Transfer frosting to a piping bag, or make your own piping bag using a ziplock bag (put filling in bag, work it to the bottom of one corner, twist off the top and snip off a small bit of the corner).
  5. Frost the cookie cups (I used Wilton 1M piping tip) once they are completely cooled and the indentations have already been filled with the jelly/jam. Pipe the frosting in high, swirling mounds on top, like frosting a cupcake.
  6. Top with a small dollop of jam/jelly and mini nutter butter cookies (optional).
  7. You will probably have leftover frosting - freeze it for the future or use it in another recipe!
Store in an airtight container at room temperature for up to 3 days or refrigerator up to 4 days.

 

Recipe source:  Cookie Cups: Wishes and Dishes original. Frosting: afarmgirlsdabbles.com