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Peanut butter and jelly cookie cups


Makes: 12
timePrep time: 25 mins
timeTotal time:
Peanut butter and jelly cookie cups
Photograph by Kris Kirkham

Peanut butter and jelly cookie cups


Makes: 12
timePrep time: 25 mins
timeTotal time:

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Nutritional information (per serving)
Calories
326Kcal
Fat
18gr
Saturates
8gr
Carbs
34gr
Sugars
21gr
Fibre
2gr
Protein
7gr
Salt
0.5gr

Mitzie Wilson

Mitzie Wilson

Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.

See more of Mitzie Wilson’s recipes
Mitzie Wilson

Mitzie Wilson

Mitzie Wilson is a food writer, baker and our former Acting Food Director. Mitzie has been writing recipes for magazines for over 30 years, and was editor of BBC Good Food and Delicious. Her particular speciality is creating show-stopping bakes.

See more of Mitzie Wilson’s recipes

Ingredients

  • a drizzle of vegetable oil, for greasing
  • 100g soft butter
  • 100g light muscovado sugar
  • 1 medium egg, beaten
  • 25g caster sugar
  • 175g plain flour
  • 25g cocoa powder
  • ½ tsp bicarbonate of soda
  • 50g dry-roasted peanuts, finely chopped, plus extra peanuts to decorate
For the filling
  • 4 tbsp redcurrant jelly or seedless raspberry jam
  • 150g dark or milk chocolate, chopped
  • 75g smooth peanut butter

Step by step

Get ahead
Get ahead Make up to 2 days ahead and store in a cake tin, or freeze for up to 1 month. 
 
  1. Preheat the oven to 180°C, fan 160°C, gas 4. Lightly grease a 12-hole muffin tin.
  2. Using an electric whisk, cream the butter and sugars until pale and creamy.Gradually add in the egg until well mixed, then sift in the flour, cocoa, bicarbonate of soda and a pinch of salt. Mix well, adding the chopped peanuts. Divide the dough into 12 equal pieces, roll into balls and pop in the muffin tin holes. Using the end of a flat rolling pin, press the mixture down into the tin and up the sides to form a cup shape (if it seems too soft to hold its shape, chill the cookie balls for 10 minutes first). Chill the shaped cups for 10 minutes then bake for 10 minutes.
  3. At this point the centres will have risen, and the sides slightly collapsed. Take them out of the oven and use the rolling pin to press the centre of the cookie cup down and roll it against the sides to re-emphasise the cup shapes. Bake for a further 5 minutes.
  4. Remove from the oven and place 1 scant teaspoon of jelly or jam into each cookie cup. Leave to cool for about 10 minutes in the tin then lift the cookie cups out onto a cooling rack (the tip of a knife inserted between the tin and the cookie will help to release and lift them).
  5. Put the chocolate in a bowl over simmering water and stir until melted, making sure it doesn't touch the water. Add the peanut butter plus a pinch of salt; stir until smooth. Pour a scant tablespoonful over the top of the jelly in each cookie cup, then add a peanut on top. Chill for 30 minutes or until set.

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