I wanted to make my dad something delicious for his birthday while I was down visiting my parents for thanksgiving. Being that peanut butter is his favorite thing in the world, I was going to surprise him with my Peanut Butter Mousse Cups, but didn’t have all the ingredients. Luckily, as I scrambled about the kitchen for other ideas, I noticed an extra pie shell my dad had bought for one of his turkey day pies.

1 9-inch graham cracker OR chocolate crust
8 ounces cream cheese
3/4 cup confectioner’s sugar
1 cup smooth peanut butter
2 tablespoons milk
2 cups whipped cream
1/2 cup heavy cream
2/3 cup semi-sweet chocolate chips
Peanuts, roughly chopped

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 pie crust.

In a small saucepan, cook the heavy cream and chocolate chips over low heat until chocolate is melted and sauce is thickened slightly, stirring constantly. Pour over peanut butter filling and spread evenly. Top with peanuts.

Chill pie in fridge for at least 2 hours before serving.

Yields 1 pie.

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.