Fudgy Peanut Butter Mousse Cups

I am sorry about my unannounced absence.  My family was battling the stomach flu right up to Christmas and I didn't really feel like thinking about food.  Then I wanted a few days off with nothing to do.  I hope you understand, which I am sure you do.  But now that we are all well and I've rested for a few days doing absolutely nothing I am ready to get down to business.

I hope that you are not sick of goodies.  I found this recipe at http://www.cookscountry.com/ and I love it.  I gave it out on my goodie plates this year for my neighbors and friends.  The most common word used to describe them, heavenly.  One gentleman tried to convince the rest of his family that they weren't any good so that he could eat them all himself.  The combination of chocolate, peanut butter and a shortbread like bottom just takes this treat over the top.  They are pretty too, although I forgot in my selfish snacking to take a picture of them.  They are a bit involved, so make sure you have plenty of time, but they are worth every minute.  You can pipe the filling into the cups as long as you use a tip with a wide opening.  Otherwise the peanuts from your peanut butter will get stuck inside.  I found I had leftover mousse so I filled the cups a little fuller than the picture below shows.  Make sure you have someone to share them with!  ENJOY! (But of course you will)

Fudgy Peanut Butter Mousse Cups
Prep Time: 25 minutes+ chilling
Cook Time: 10 minutes per batch, plus 20 minutes cooling

Yield: 36 cups

Ingredients:
1 package sugar cookie mix (17.5 oz.)
1 c. pecans, toasted and chopped fine (Toast pecans in a skillet over medium-heat for a couple of minutes)
2 T. all-purpose flour
8 T. unsalted butter (1 stick), melted
1 1/4 c. heavy cream, divided
1 c. chunky peanut butter (I don't see why you can't use creamy really, but I followed the recipe)
1 package cream cheese (8 oz.), softened
1 c. confectioners' sugar
1 t. vanilla extract
1 c. semisweet chocolate chips
Directions: Adjust oven rack to middle position and heat oven to 350 degrees.  Grease a mini-muffin tin. (The recipe calls for a 12 cup, I used my 24 cup and it worked fine).  Combine cookie mix, pecans, and flour in a bowl.  Slowly stir in butter until mixture resembles wet sand.  Press 1 T. 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.
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.
Microwave chocolate and remaining cream in small bowl, stirring occasionally, until smooth, about 1 minute.  Pour 1/2 t. chocolate mixture into each cookie cup, then fill cups with 1 T. peanut butter mixture.  Drizzle remaining chocolate evenly over cookiesand refrigerate until firm, about 1 hour.

(The photo is from cookscountry.com)