These delicious Peanut Butter and Jelly Cookie Cups are bursting with creamy peanut flavor and a smooth strawberry sauce that the whole family will love. These gluten-free desserts can even be made low-carb!
INGREDIENTS
Peanut Butter and Jelly Cookie Cups
- 1 cup peanut butter
- 1 cup brown sugar, brown sugar monkfruit if keto
- 1 teaspoon pure vanilla extract
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 large egg
Strawberry Filling
- 2 1/2 cups chopped, fresh strawberries
- 1/4 cup confectioners sugar, confectioners monkfruit if keto
- 1 teaspoon vanilla extract
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INSTRUCTIONS
To make the Strawberry Filling:
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Heat a saucepan over medium heat and add the strawberries, sweetener, and vanilla extract. Do not add any liquid!
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Bring the mixture to a simmer, stirring occasionally, and reduce the heat if needed. You want the mixture to be a light simmer, not a rolling boil, for about 10 minutes. Using your spatula, stir and mash the strawberries as they cook. The berries will reduce and thicken as they cook.
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Once the mixture has thickened and reduced, remove from heat and allow it to cool completely.
To make the Cookies:
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Preheat the oven to 325 degrees F.
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Combine the peanut butter, sweetener, vanilla extract, baking powder, salt, and egg until a smooth cookie dough batter forms.
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Scoop the dough into a 24-count mini muffin tin (this is much easier with a silicone pan. If using a metal pan, grease the pan well and/or line it with mini muffin liners)
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Lightly press an indention with a 1/2 teaspoon measuring spoon.
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Bake the cookies 12-15 minutes until set. note: remember, the cookies will finish baking on the hot pan once you remove them from the oven. They are done when they have set and no longer have a shiny appearance in the center of the cookie
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Allow the cookies to cook for 7-10 minutes, and then use the same 1/2 teaspoon measuring spoon to gently make another indention in each cookie to create a perfect little well. Allow the cookies to cool completely.
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Once the cookies have cooled completely, fill each cup with the cooled strawberry sauce.
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Store in an airtight container in the fridge.
NOTES
Note: If you’re keto, choose a peanut butter with low sugar and carbs. Nutrition values below are calculated using one that has about 5.5 net carbs per 2 tablespoons.
When made using keto options, each cookie has 2.9 net carbs.
Serving: 1 cookie cup, Calories: 73kcal, Carbohydrates: 3.8g, Protein: 2.8g, Fat: 5.8g, Cholesterol: 7.8mg, Sodium: 97.7mg, Fiber: 0.9g, Sugar: 1.9g
