Reese Dessert Cups
Chocolate Peanut Butter Dessert Cups take the classic Reese's candy flavors and fill them a creamy mousse-like mixture. Perfect for outdoor parties and potlucks.
Servings: 28 2 ounce cups
Calories: 247kcal
Equipment
- 28 2 ounce disposable condiment (or portion) cups with lids
Ingredients
- 2 cups crushed Oreo cookie crumbs, with cream (you can substitute generic chocolate sandwich cookies for the Oreo brand)
- ¼ cup salted butter melted and cooled
- 8 ounces package cream cheese softened
- 1 cup powdered sugar
- 1 cup creamy peanut butter I used Reese’s brand
- 1½ cups cold heavy whipping cream
- 1 teaspoon pure vanilla extract
- Chocolate sauce for drizzling
- 28 Reese’s peanut butter minis You can add 2 peanut butter minis per cup - 56 peanut butter minis
Instructions
- Add the crushed Oreo cookie crumbs to a small mixing bowl (3-4 cups) Pour the melted and cooled butter over the crushed cookies. Stir to completely coat the crumbs.2 cups crushed Oreo cookie crumbs, with cream, ¼ cup salted butter
- Add 2 teaspoons of the buttered crumbs to the cups. Use either a spoon or an extra cup to tamp down the buttered crumbs.
- Using either a stand mixer with a wire whisk attachment, or a large mixing bowl with a handheld mixer on medium speed, beat together the softened cream cheese and the powdered sugar for 1 - 1 ½ minutes until smooth. (It’s important that the cream cheese is softened to room temperature for smoother blending and no clumps are visible) Be sure to use a silicone spatula to scrape down the sides of the mixer as you go.8 ounces package cream cheese, 1 cup powdered sugar
- Add the peanut butter to the cream cheese mixture and continue to mix until the mixture is smooth.1 cup creamy peanut butter
- Add the cold heavy cream and vanilla. Continue to mix for another 2-3 minutes until the mixture has thickened. (The mixture should be thick enough to hold its shape when piped)1½ cups cold heavy whipping cream, 1 teaspoon pure vanilla extract
- Add the peanut butter filling to a disposable piping bag. (You can also use a gallon size ziplock with a corner snipped off)
- Snip the end of the piping bag off. Squeeze the peanut butter filling on top of the buttered cookie crumbs. Fill the cup about ¾ of the way full.
- Drizzle the chocolate sauce in a zigzag pattern across the top of the peanut butter filling. Place 1 of the peanut butter minis on top of the chocolate sauce layer. Top the cups with the lids and chill in the refrigerator until ready to serve. The dessert cups will keep in the refrigerator for up to 3 days. You can also freeze the cups for up to 1 month.Chocolate sauce for drizzling, 28 Reese’s peanut butter minis
Notes
Storage:
- To Store: Covered dessert cups will keep in the refrigerator for up to 3 days.
- To Freeze: You can freeze the covered cups for up to 1 month.
- Crush The Cookies: You can crush your Oreo cookies in a blender or food processor if you want them to have a fine crumb consistency or you can place the cookies in a Ziploc bag and crush them with a rolling pin. Make sure you crush the entire cookie and do not remove the filling!
- Transfer On A Tray: I like to line up my plastic cups on a flat, firm, moveable surface like a tray or cookie sheet. This makes it easier to move them back and forth from the fridge.
- Use Other Oreos: Choose your favorite flavor or type of Oreo cookies. Chocolate creme Oreos, birthday cake Oreos, and peanut butter Oreos pair perfectly with the peanut butter mousse mixture. You can even substitute gluten free Oreo cookies for regular Oreo cookies.
Nutrition
Calories: 247kcal | Carbohydrates: 19g | Protein: 4g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 27mg | Sodium: 151mg | Potassium: 126mg | Fiber: 1g | Sugar: 14g | Vitamin A: 351IU | Vitamin C: 0.1mg | Calcium: 29mg | Iron: 2mg