Peanut Butter Cookie Cups with Nutella Mousse
If you need an easy treat, consider these Peanut Butter Cookie Cups with Nutella Mousse, you won't believe how easy they are! And yummy, too! Be forewarned, I made a double batch and it's a good thing I did, otherwise I might not have gotten any at all! Did I mention they were good?! Excuse me while I go eat another one before the kids finish them off!
Servings: 12 cookie cups
Ingredients
- 1 package Immaculate Baking Gluten- Free Peanut Butter Cookies 14 oz.
- ½ cup heavy whipping cream
- ¼ cup Nutella Hazelnut Spread
Instructions
- Preheat oven to 325°F. Grease the cavities of a standard muffin pan. Place one piece of cookie dough in each cavity. Bake for 16-18 minutes. Remove from the oven and immediately use the back of a spoon to press a small well into the center of each cookie. Allow to cool slightly.
- Meanwhile, in a medium bowl, combine the heavy whipping cream and Nutella. Beat with an electric mixer until peaks form - somewhere between soft and stiff is good.
- Carefully, remove the cookies from the muffin tin. You may need to go around them with a knife. Fill each cookie well with some of the Nutella mousse. Refrigerate for 2 hours to allow the mousse to set up. Cover and refrigerate any leftovers.
Notes
- I used a gluten-free cookie dough, but this works with any type of dough in the refrigerated section!
Nutrition
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
