Effortless Gluten-Free Peanut Butter Cookie Cups with Velvety Nutella Mousse
This post is a collaborative feature with Immaculate Baking, who graciously provided me with complimentary products and discount coupons as part of their program. My enthusiasm for their products and all opinions expressed herein are entirely my own.
For those of you who have been with me for a while, you might know a little secret: I’m not typically a cookie baker. It’s not that I dislike cookies – quite the contrary, I adore eating them! However, the extensive process often involved in baking from scratch, from precise measurements to chilling dough, has historically steered me away from the task. Luckily, I’m blessed with five wonderful children who are always eager to don their aprons and dive into baking, especially when delicious results are guaranteed (with a little adult assistance, of course!).
My baking journey took a delightful turn thanks to Immaculate Baking. Their high-quality products have revolutionized the way I approach homemade treats, transforming what once felt like a daunting kitchen endeavor into a refreshingly simple and enjoyable experience. Today, I am absolutely thrilled to share a recipe that perfectly showcases this newfound ease: these incredible Peanut Butter Cookie Cups with Nutella Mousse. The best part? This entire recipe requires only three simple ingredients! It sounds almost too good to be true, but believe me, the results are spectacularly easy and undeniably delicious.
As we officially transition into September, my mind is completely immersed in all things fall, regardless of what the blazing Phoenix weather might suggest. For most of the country, this time of year means crisp air, changing leaves, and the comforting tradition of fall baking. Here in Phoenix, however, the real cool-down doesn’t typically begin until November, and by March, the warmth is back in full force. Yet, I wouldn’t trade our sunshine for snow and bitter cold any day! I’m genuinely not a fan of harsh winters – you can keep that chilly chaos. So, while I may be enduring triple-digit temperatures, I’ll be embracing the spirit of fall vicariously through all of your delightful blog posts, charming pictures, and enthusiastic comments on social media. Please, keep sharing your autumn joys!
Despite the persistent heat, the calendar dictates that it’s fall, and I’m choosing to lean into that autumnal spirit fully. This means I’m turning on my oven, even if it’s still hovering above 100°F outside. Call me a rebel, but there’s a certain satisfaction in filling my home with the warm, inviting aromas of baking, even if the air conditioning is working overtime to compensate. It’s my way of ushering in the season, taste bud by taste bud.
If your heart is yearning for an easy-to-make, utterly satisfying treat, look no further than these Peanut Butter Cookie Cups with Nutella Mousse. You’ll be astonished by their simplicity and even more so by their incredible flavor profile. The rich peanut butter combined with the smooth, hazelnut chocolate mousse creates a symphony of taste and texture that is truly addictive. I’ll share a crucial tip: when I first made these, I wisely prepared a double batch. It proved to be an excellent decision, as they disappeared almost instantly! My family, especially the children, absolutely adored them, leaving me barely enough to savor. Seriously, they’re that good! If you’ll excuse me, I might just sneak another one before the tray is completely empty.
This delightful recipe has garnered recognition and been proudly featured at esteemed blogs such as Smart School House and Southern Fairytale, cementing its status as a tried-and-true crowd-pleaser.
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Peanut Butter Cookie Cups with Nutella Mousse
By Jamie Sherman
These incredibly easy Peanut Butter Cookie Cups are filled with a luscious, light Nutella mousse, offering a quick and impressive dessert perfect for any occasion. A gluten-free option that everyone will adore!
Cook Time: 18 mins
Total Time: 38 mins
Servings: 12 cookie cups
Print Recipe
Ingredients
- 1 package Immaculate Baking Gluten-Free Peanut Butter Cookies, 14 oz.
- ½ cup heavy whipping cream (cold)
- ¼ cup Nutella Hazelnut Spread
Instructions
- Preheat your oven to 325°F (160°C). Prepare a standard 12-cup muffin pan by lightly greasing each cavity to ensure easy removal of the cookie cups. Place one piece of the Immaculate Baking Gluten-Free Peanut Butter Cookie dough into the bottom of each greased muffin cavity.
- Bake the cookie dough for 16-18 minutes, or until the edges appear lightly golden and the cookies are set. It’s important not to overbake them, as they will continue to firm up as they cool.
- Immediately after removing the muffin pan from the oven, use the back of a small spoon (or a tart tamper if you have one) to gently press a small, deep well into the center of each warm cookie. This creates the perfect cup shape for your Nutella mousse. Allow the cookie cups to cool slightly in the pan before carefully transferring them to a wire rack to cool completely.
- While the cookie cups are cooling, prepare the creamy Nutella mousse. In a medium-sized mixing bowl, combine the very cold heavy whipping cream and the Nutella Hazelnut Spread.
- Using an electric mixer on medium-high speed, beat the cream and Nutella mixture until soft to medium peaks form. You want the mousse to be light, airy, and hold its shape, but avoid over-beating, which can make it grainy.
- Once the cookie cups are completely cool, carefully spoon or pipe the prepared Nutella mousse into each well, filling them generously.
- For optimal texture and to allow the mousse to set perfectly, refrigerate the filled cookie cups for at least 2 hours. This chilling time is essential. Cover any leftover cookie cups and store them in the refrigerator, where they will keep well for 3-4 days. Serve chilled for the best experience!
Notes & Tips for Success
- Cookie Dough Variations: While the gluten-free peanut butter cookie dough is fantastic, this recipe is incredibly versatile! Feel free to use any refrigerated cookie dough you love – chocolate chip, sugar, snickerdoodle, or even oatmeal raisin would work beautifully.
- Achieving Perfect Mousse: Ensure your heavy whipping cream is thoroughly chilled before you begin beating it with the Nutella. Cold cream whips faster and achieves a more stable, airy consistency.
- Don’t Skip the Chill: The refrigeration period is vital for the Nutella mousse to firm up properly and hold its shape. Rushing this step might result in a softer mousse that doesn’t hold as well.
- Make Ahead: These cookie cups are an excellent make-ahead dessert! Prepare them a day in advance and store them covered in the refrigerator. The flavors often meld and deepen beautifully overnight.
- Serving Enhancements: For an extra touch of sophistication, consider sprinkling a tiny pinch of flaky sea salt over the Nutella mousse before chilling – it beautifully enhances the chocolate and peanut butter flavors. A dusting of cocoa powder or a few mini chocolate chips also makes a lovely garnish.
Nutrition Facts (per serving)
Calories: 212kcal, Carbohydrates: 24g, Protein: 2g, Fat: 12g, Saturated Fat: 6g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Cholesterol: 15mg, Sodium: 101mg, Potassium: 83mg, Fiber: 1g, Sugar: 16g, Vitamin A: 158IU, Vitamin C: 0.1mg, Calcium: 16mg, Iron: 1mg
Nutrition information is automatically calculated and should be considered an approximation based on the ingredients listed.
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Your feedback brightens my day! Please leave a comment and let me know how these delightful cookie cups turned out for you.
Originally published on September 8, 2013. Last updated on April 24, 2021.