PB&J in a bite size portion is the perfect treat on the go! This mini sunflower seed butter and jelly coolie bite is full of flavor and fun to eat. Be creative and try different flavors of jams and jelly and even try making it with our almond, cashew, or peanut butter!
Sunflower Seed Butter Cookie Cup Ingredients::
- 1 1/4 c all-purpose flour or gluten free flour
- 1/4 tsp baking soda
- 1/2 tsp sea salt
- 1/4 c unsalted butter room temperature
- 1/4 c Betsy’s Best Gourmet Sunflower Seed Butter with Cinnamon
- 1/4 c sugar
- 1/2 c light brown sugar packed
- 1 large egg room temperature
- 1 tsp vanilla extract
Peanut Butter Mousse Filling:
- 3 oz cream cheese softened
- 1/2 c Betsy’s Best Gourmet Peanut Butter
- 1/2 c jam or jelly seedless
Peanut Butter Cookie Cups:
Preheat oven to 350°F. Spray a mini sized muffin tin with cooking spray and set aside. Stir together flour, baking soda, and salt, set aside. Beat butter and Betsy’s Best until smooth and add sugars and beat on med-high until pale and fluffy (approx. 2-3mins). Reduce speed and add egg and vanilla. Beat until combined and add flour mixture and mix until just combined. Using a small cookie scoop and scoop dough into muffin tins, press down to flatten slightly.
Bake for 10-12 mins or until lightly browned and mostly set. Remove from oven and immediately use the small cap of the vanilla to press firmly down in the center to create a well. Cool in pans for 10 mins, then place on wire rack to cool completely.
Peanut Butter Mousse:
In a separate bowl, beat cream cheese and Betsy’s Best until smooth and place in refrigerator until ready to assemble.
Spoon a teaspoon of raspberry jam into each cookie cup. Add the peanut butter mousse on top of raspberry jam and top with a dollop of jam as a garnish. Refrigerate until set (approx. 2 hours). Serve cold and eat within 2-3 days. Or freeze for u