Peanut Butter Mousse Cups

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Here’s a recipe to consider for the chocolate- peanut butter lover in your life > PEANUT BUTTER MOUSSE CUPS

Peanut Butter Mousse Cups

Anyone can make this quick-and-easy dessert- even IF you claim you’re a horrible baker, I promise!  It involves an easy-to-make peanut butter mousse served in a puff pastry cup and topped off with chocolate chips.  I’d say this would make a fine Valentine’s Day treat, though it certainly makes for a delicious little dessert any time of the year.  I accidentally ate five when I was testing them out.  The perfectionist in me wanted to make sure they were perfect before sharing them with the world.  That sounds like a valid excuse for eating five, doesn’t it?

I’m partnering with Pepperidge Farm® Puff Pastry for the next few months to create recipes for my readers, and I also have some very exciting news to share on how you can win a trip to the Pepperidge Farm® Innovation Center in Norwalk, CT by sharing your own idea of creating something delicious with Puff Pastry! Scroll down to the bottom of this post for more info.

Peanut Butter Mousse Cups 1

These are the cups to look for at the store.  They’re made by Pepperidge Farm®, and you’ll find them in the frozen section near the pastries- like pie crust.  These are mini dessert bites.  If you’d prefer to make a more individual, larger-sized fancy dessert then pick up the Puff Pastry SHELLS instead.

Peanut Butter Mousse Cups 2

The Puff Pastry cups are so easy to work with.  Straight out of the freezer, you just break them apart and set them on your baking sheet with the “cut” lines facing up.  They’ll puff up in the oven, as shown.  Then you use the end of a wooden spoon to just poke down the middle.  What results is a little Puff Pastry container in which to hold your filling.  So easy!

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This is all you need for the filling ingredients.  Minimal fuss.

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Mix peanut butter with the sugars, then add the cream and vanilla.  There’s your peanut butter mousse filling

Peanut Butter Mousse Cups 5

If you have a piping bag with a decorative tip, you can spoon the filling into the piping bag and pipe it into the cups.  If not, just spoon it into the corner of a freezer zip baggie, snip off the corner of the baggie, and squeeze in the filling from there.

Peanut Butter Mousse Cups #recipe -

If you really love peanut butter, you can be done with your dessert right here and serve them up this way.  I didn’t try this, but my husband also suggested hiding a little piece of banana under the peanut butter mousse (side note:  he’s a big Elvis fan).

Peanut Butter Mousse Cups #recipe -- from

I finished them off with some chocolate chips.  Other ideas:  mini chocolate chips, chocolate sprinkles/jimmies, a small chocolate heart, a candy bar chunk… anything!  Since these are one-bite desserts, you get a mouthful of peanut butter mousse and the benefit of some added chocolate too.  Chocolate + Peanut Butter = LOVE.


My TOP PICK winner from the last Puff Pastry recipe I shared is:

PP Winner

Congrats to Averie!  Now it’s your turn >> In the comments below- share YOUR  own original Puff Pastry recipe/idea and/or twist on an existing dish using Pepperidge Farm® Puff Pastry for a chance to win a trip to the Pepperidge Farm Headquarters!

Peanut Butter Mousse Cups

Yield: 24 miniature desserts

Prep Time: 30 min

Cook Time: 20 min


One 9.5-ounce box Pepperidge Farm Puff Pastry Cups (24 count)
1/2 cup creamy peanut butter (do not use natural)
1/4 cup powdered sugar
1 tablespoon granulated white sugar
1/2 cup whipping cream (liquid cream)
1 teaspoon vanilla extract
chocolate chips or chocolate sprinkles, optional


1. Bake the Puff Pastry Cups according to package directions. Use the rounded end of a wooden spoon to poke down the hole in the middle of each pastry immediately after baking. Let cool

2. In a medium bowl, use an electric mixer to combine the peanut butter, powdered sugar and sugar. Add the whipping cream and vanilla and mix until well-combined and creamy. It should be the texture of pudding. Transfer the mixture to a plastic baggie or pastry piping bag with a decorative tip. Snip off the corner of the baggie and squeeze the filling into each of the Puff Pastry Cups. Garnish with chocolate chips or sprinkles, if desired. Keep refrigerated until ready to serve.


*Puff Pastry cups can be found in the frozen pastry section of most grocery stores in the USA. If you are unable to locate them, ask the store manager.

*These will keep fresh for a day or two in the refrigerator.


Disclosure:  I am working with Pepperidge Farm over the next few months to create recipes using their Puff Pastry products as part of their “Puff is the Spark” panel.  This is a product that I use in my kitchen regularly.  All opinions shared are my own.

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Lori Lange of Recipe Girl

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  • Jackie wrote:

    Now those look fantastic – a must try! Thanks for a great share.

  • papa wrote:

    Excellent recipe for parties!! Simple and easy to make. Thanks for sharing!

  • Laura Dembowski wrote:

    These look great, Lori! Peanut butter mousse is bound to be my new addiction!

  • Baking Friends Forever wrote:

    Delicious and easy, great idea!

  • Andrea Y wrote:

    I would make banana puddin’ pastry cup bites.

  • Christina @ Sweet Pea’s Kitchen wrote:

    Oh my!! These babies would be gone in a second in my house! 🙂

  • Erin @ Texanerin Baking wrote:

    Oh my! I do love puff pastry but I don’t think I’d have any peanut butter filling after sampling it. That’s normally how I work with peanut butter goodies. “Oh, the peanut butter filling is half eaten?! Whoopsie.” Great pictures, too! 🙂

  • Joanne wrote:

    Heaven is what these are!

  • Karen @ The Food Charlatan wrote:

    These look so simple and yummy! Love the pb mousse, what a great idea. And PS I “accidentally eat 5” ALL THE TIME.

  • Amanda @ Once Upon a Recipe wrote:

    I know about 50 people that would LOVE these, including myself! And so easy too!

  • Megan {Country Cleaver} wrote:

    Wowzer!! I always keep puff pastry in my freezer just in case. The peanut butter mousse is a genius idea Lori!

  • Dorothy @ Crazy for Crust wrote:

    These are fabulous. I’d eat ALL of them (if the mousse ever made it to the shell….)

  • Hayley @ The Domestic Rebel wrote:

    These cups are so adorable, Lori! What a neat concept to make puff pastry cups — I’m imagining so many unique recipes!

  • Karly wrote:

    Love these, Lori! I’ll have to keep an eye out for these little cups in my store!