Let me break this down for you: peanut butter melt-away cookies smeared with jam, and layered between peanut butter mousse. Oh, and whipped cream and crushed peanuts, all packed up in a portable jar for the perfect picnic.
I adapted my lemon melt-away cookies recipe to make these peanut butter meltaways. When I rolled the cookie dough into a log, I used the bottom of the jars as my guide for the diameter. I wanted the cookies to fit easily into the jars. If your cookies don't fit, or if you're using store-bought, just break them to fit.
Peanut Butter Mousse and Jelly Parfait
Makes 2 8-ounce jars.
Ingredients
For the peanut butter meltaways:
- 4 tablespoons unsalted butter, softened
- 2 tablespoons peanut butter*
- 2 tablespoons + 1 teaspoon powdered sugar
- ½ teaspoon vanilla extract
- ½ cup flour
- 2 teaspoons cornstarch
- pinch of salt
For the peanut butter mousse:
- 2 tablespoons peanut butter
- 3 oz. cream cheese, softened
- ½ cup heavy whipping cream
- ½ cup powdered sugar
For the rest:
- ⅓ cup of your favorite jam
- a few tablespoons crushed peanuts
Instructions
- First, make the cookies: In a medium bowl, stir together with a wooden spoon the butter and peanut butter. When the mixture is completely homogenous, add the powdered sugar and vanilla extract. Stir well. Finaly, sprinkle in the flour, cornstarch and salt. Stir until just combined. Scoop the dough onto a piece of wax paper or parchment paper. Gather it into a log that is the diameter of the glass jars you are using. Wrap it tightly, and store it in the fridge at least 1 hour, or overnight.
- When ready to bake the cookies, preheat the oven to 350. Slice the cookies into 6 even pieces, lay them on a greased cookie sheet and bake for 10 minutes. Let cool on the sheet 2 minutes before removing. Let cool completely.
- Next, make the peanut butter mousse. In a small bowl, beat together the peanut butter and cream cheese. In a different bowl, whip the cream. Add the powdered sugar once soft peaks form. Beat until combined.
- Stir half of the cream mixture into the peanut butter and cream cheese mixture. Reserve the remaining whipped cream for topping the desserts. Refrigerate the mousse until very cold, about 1 hour.
- Assembly: Have ready 2 8-oz. jars (or something similar). Spread a cookie with jam, and drop it into the bottom of each jar. Add a scoop of peanut butter mousse. Repeat twice. Top with the remaining whipped cream and crushed peanuts.
- The cookies are soft, so you shouldn't have to let the dessert set for too long. They didn't last longer than a day in my house!
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Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 1454Total Fat: 78gSaturated Fat: 40gTrans Fat: 1gUnsaturated Fat: 30gCholesterol: 171mgSodium: 443mgCarbohydrates: 178gFiber: 5gSugar: 112gProtein: 17g
Julia says
I like the Mr.'s style. Yours too. I'd be double fistin' the wine and parfaits, that's how I roll!
Jessi @ What The Efff says
Everything about this is amazing. Found you via Two Peas & Their Pod. So happy I did!
Becca from Cookie Jar Treats says
Oh goodness me! These look absolutely amazing and I WILL be saving this recipe to make in the near future. :)
Kristi says
Let me wipe the drool away from my mouth, as I think about Peanut Butter Mousse.
Stephanie says
This are amazing!! Are the cookies delicious on their own (in powdered sugar or half dipped in chocolate)? I am thinking of doubling the recipe to have leftover cookies too....thank you for this recipe!!!!!!
Christina says
Oh yes, Stephanie! I ate quite a few cookies plain before I perfected the recipe. They have a drier texture, since I intended for them to soak up peanut butter mousse, so I definitely recommend dipping them in chocolate to help with that, if they'll be eaten plain. Enjoy :)
Nutmeg Nanny says
Oh man! I need to make this soon, it looks so amazing!!
Andrea says
I am so excited to find your blog! This was my first recipe to try and it was out of this world!!