Fudgy Peanut Butter Mousse Cups

Fudgy Peanut Butter Mousse Cups (Cook's Country Magazine)
Makes about 3 dozen cookies

You will need a mini-muffin tin for this recipe. For neat assembly, use a piping bag to fill the cups with the peanut butter mixture (Heather said she used a zip lock baggie and just clipped of the end). Sugar cookie mix is sold in the baking aisle alongside boxed cake mixes. These cookies can be refrigerated in an airtight container for 3 days.

1 package sugar cookie mix (17.5-ounce), see note
1 cup pecans , toasted and chopped fine
2 tablespoons all-purpose flour
8 tablespoons unsalted butter (1 stick), melted
1 1/4 cups heavy cream
1 cup chunky peanut butter
1 package cream cheese (8-ounce), softened
1 cup confectioners' sugar
1 teaspoon vanilla extract
1 cup semisweet chocolate chips

1. Adjust oven rack to middle position and heat oven to 350 degrees. Grease 12-cup mini-muffin tin. Combine cookie mix, pecans, and flour in bowl. Slowly stir in butter until mixture resembles wet sand. Press 1 tablespoon cookie mixture into bottom and sides of each muffin cup. Bake until golden, about 10 minutes. Cool 20 minutes in tin, then turn out cookies. Repeat with remaining dough.
2. With electric mixer on medium-high speed, beat 1 cup cream to stiff peaks, about 2 minutes. In another bowl, beat peanut butter, cream cheese, sugar, and vanilla on medium speed until smooth, about 1 minute. Fold in whipped cream.
3. Microwave chocolate and remaining cream in small bowl, stirring occasionally, until smooth, about 1 minute. Pour 1/2 teaspoon chocolate mixture into each cookie cup, then fill cups with 1 tablespoon peanut butter mixture. Drizzle remaining chocolate evenly over cookies and refrigerate until firm, about 1 hour.

Courtesy of Heather Brown