Peanut Butter Mousse Cups

I was trying to find a find an easy way to make fruit mini-tarts for the holidays, and discovered how use pre-made cookie dough for the crust. When I went grocery shopping for the ingredients, I accidentally picked up peanut butter cookie dough (in stead of the sugar cookie I wanted) and decided to work with it anyhow. These mousse cups came out quite delicious!

Cookie Cups:
1 18-ounce packages refrigerated peanut butter cookie dough

Peanut Butter Mousse:
1 cup heavy cream
8 ounces cream cheese, softened
1 cup creamy peanut butter
2 tablespoons milk
3/4 cups confectioner’s sugar

1-2 ounces semisweet chocolate, melted

Cookie Cups:
Preheat oven to 350 degrees. Grease or line 12 muffin cups.

Cut cookie dough into 12 equal-sized pieces. Place 1 piece of cookie dough in the bottom of each muffin cup; press to cover sides and bottom.

Bake for 15 minutes or until golden brown. Using a teaspoon, gently depress crusts as they will puff up slightly.

Peanut Butter Mousse:
In a medium bowl, beat the heavy cream with an electric hand mixer until soft peaks form. Set aside.

In a large bowl, beat the cream cheese and sugar together until smooth. Add the peanut butter and milk; beat well. Fold in the whipped cream. Pour the filling into the prepared cookie cups.

Fill cookie cups with mousse. Drizzle with melted chocolate.

Yields 12 servings.