Strawberry Mousse Sugar Cookie Cups


So I made mousse twice in one week.

That’s kind of weird because I don’t ever make mousse.

Strange things are happening.


These little cookie cups are kind of perfect.  I am usually not a fruit in dessert person.

Fruit, on its own…totally fine.

But fruit isn’t dessert to me.  It’s health food.  I’m not one of those people who can convince myself that an apple is just as good as a slice of cake.

Seriously now.

So yeah, not only did I make mousse TWICE.  I put fruit in my mousse.

Fruit in my mousse.  Snort.

Check your pulse folks.  Has the world ended?  Is it opposite day?  What is HAPPENING to me?


But trust me on this.  I love you guys.  I’d catch a grenade for ya and all that.  This is most definitely not a fruit-dessert fail.

Although there are strawberries in that-there cookie cup, it’s still hard core.

I mean, about as hard core as a strawberry can be.

I’d throw my hand on a blade for ya.



This is a total cheat cookie too.  Buy sugar cookie in a tube.  It’s ok, do it.


First make your mousse.  It’s the same recipe that I used HERE.  It’s totally versatile.

Chop up some strawberries.

Fold those sweeties in and see how happy it makes them.

Bake your cookies in a mini muffin tin…

…then add some white chocolate in there to get all melty.

Fill the cookie cups with the strawberry mousse and eat on!

Prepare to be shocked at how hard you are gonna love those strawberries.

Strawberry Mousse Sugar Cookie Cups
makes approx 30 cookie cups
  • 4 oz cream cheese, room temp
  • 1 cup Cool Whip, thawed
  • 1 cup powdered sugar
  • ⅔ cup chopped strawberries, plus more for garnish *optional
  • ⅓ cup white chocolate chips
  • 1 (16.5 oz) tube sugar cookie dough
  1. With your electric mixer beat the cream cheese and powdered sugar together until smooth, about 30 seconds. Carefully stir in your Cool Whip. When combined fold in your chopped strawberries.
  2. Place bowl in refrigerator to chill for 2 hours.
  3. Meanwhile, preheat oven to 350 ° and spray mini muffin pan with cooking spray. Place 1½ teaspoons of cookie dough into each muffin tin.
  4. Bake for 8 minutes until they are just starting to golden.
  5. Remove from oven and immediately sprinkle 4-5 white chocolate chips in each cup. The heat from the cookies will melt them. As soon as the chips are soft spread carefully in the bottom of the cookie cup.
  6. Release the cookies from the muffin tin by loosening with a knife. Let cool on a wire rack until ready to fill.
  7. When ready to fill the cups, use either a spoon or a piping bag (or ziplock) and fill each with about one teaspoon of mousse.
  8. Garnish with a strawberry slice, if desired.
Store in refrigerator after assembled or until ready to eat.
Recipe adapted from Joy's Hope


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53 Comments on "Strawberry Mousse Sugar Cookie Cups"

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March 29, 2012 6:41 pm

Mmmm, delicious! I’ll take a dozen or so please. K, thanks.

March 29, 2012 6:53 pm

These look nummy! Must go buy some strawberries ASAO!

March 29, 2012 7:06 pm

Love strawberries! This will be a hit with my family!

March 29, 2012 7:06 pm

The mousse looks divine!

March 29, 2012 7:39 pm

Amazing! I love these cute little bites of strawberry sugar cookie deliciousness!

March 29, 2012 7:48 pm

Oh goodness those look delicious :)

March 29, 2012 7:52 pm

I want these so much! But I have a tiny tiny problem. I can’t buy strawberries! Honestly I’ve given up! No matter how much I think I check the little cartons there is always one hidden with mold on it. So I have to toss most of the carton because they all seem to be touching the plagued one! Grrr!!!!! So want these…..could I do it with grapes? I good at buying grapes

March 29, 2012 8:04 pm

These look so petite and pretty. Love them!

March 29, 2012 8:42 pm

Now THIS is health food I can get behind!!!!

March 29, 2012 9:51 pm

It took me WAY too long to get that Top 40 pop song reference given how much Z100 and 92.3 I listen to, WAY too long.

Maybe it IS opposite day,.

Well, I do really love fruit in desserts so I’m guessing I would kind of adore this. Especially since I also really love sugar cookies. And mousse. And you. I’d jump in front of a train for ya.

March 30, 2012 8:22 pm

LOL! I’ve heard that song so many times, I’m starting to wonder when the guy is going to get it. He keeps stepping in front of grenades for her, and she is NEVER going to do the same!

March 29, 2012 11:51 pm

So perfect! I love how light and cheery this is for spring and easy…Cool whip, cream cheese, tube of cookie dough. SMART!!!!

March 30, 2012 12:34 am

That song cracks me up! ..but so did your post! I’m thinking a lot about strawberries these days, and these look delicious. :)

March 30, 2012 6:27 am

Just so cute!

March 30, 2012 8:02 am

These need to be in my belly. Awesome.

March 30, 2012 8:27 am

Silly question, but neither your instruction nor photos indicate that the dough needs to be pressed against the sides of the muffin tin. Does it not need to be done in this recipe? Can’t wait to make this! Thanks for sharing!

March 30, 2012 9:05 am

I make cookie cups more often than I care to admit. This filling looks awesome!

March 30, 2012 9:49 am

YOU crack me up….EVERY time!!!

These are totally health food. I think I’ll eat 12. Sounds about right.

March 30, 2012 10:02 am

LOVE these! Super duper cute!

Renee V.
March 30, 2012 10:58 am

NICE, I like this idea. Now I’d like to make little dark chocolate cookie cups w a raspberry mousse! Thank you for the inspiration

March 30, 2012 11:53 am

I am exactly the same way, fruit in desert just seems weird, but you know I am trying new things, so you never know.


I am not a fruit in dessert person either. But for some reason strawberries are the exception. Strawberry shortcake? Maybe because they are always mixed with tons of sugar :)
These little cups look so cute, and sound divine!

March 30, 2012 4:29 pm

Perfect for a spring brunch. :)

March 30, 2012 8:20 pm

I’m the same way with cinnamon. I’m not into cinnamon desserts. I mean, really… who chooses cinnamon and nutmeg over chocolate and cream? It’s probably the same people that put raisins in their oatmeal cookies. Ugh. I’m good with fruit desserts, though, and this one looks delicious! And I’m all addicted to lemon right now, so I might even add lemon juice to this mousse! YUM!

March 30, 2012 8:46 pm

These look so delicious and I’m not really a fruit in my dessert as well but I’d sacrifice for these.

March 30, 2012 10:50 pm

Sugar cookie cups and strawberry mousse = Awesome!

March 31, 2012 3:38 am

Since they’re healthy I can eat a lot!!! Those little cups are pretty cute. I need to make them soon!

Elyse Angel
March 31, 2012 9:38 pm

So… I attempted to make these last night. I think I put too much cookie dough in the pans because they did not come out as I expected. I’ve never made cookie cups before, but I definitely need to rework. I must say the mousse is DELICIOUS!! I made everything like you said, but instead of piping the mousse on, I decided to just crumble the made cookies and make a trifle-like dessert with a layer of cookie on the bottom, then mousse, more cookie, and more mousse followed by chopped strawberries on top. It was actually very good like… Read more »

April 1, 2012 10:00 am

They look like such a cute, little, yummy bite- and i’m not much of a fruity dessert person myself!

I have to tell you- I have been dreaming of myself making your Spring push-up pops! I’m not a baker but my kids (especially my 4 yr old daughter) will LOVE these.

I’ve been emailing the link to them hoping someone else will be brave enough to make them for my kids for Easter!!!

April 2, 2012 1:01 pm

What’s the oven temp for baking the cookies??

April 2, 2012 4:27 pm

I love sugar cookies! I really love that you have a whole large hunk of sugar cookie. Add in some creamy strawberry goodness and I’m all over this.!

Yes and please.

April 3, 2012 8:02 pm

Shelly, how far in advance can the mousse be made? I am trying to “spread the work” for Easter and am hoping I could make the mousse on Saturday (as well as the cookie cups) and just store them separately in airtight containers (the mousse in the refrig of course) and then assemble on Sunday – possible??

April 5, 2012 4:22 pm

I’ve wanted to make strawberry mousse for quite some time, but serving it in a sugar cookie cup is great!

April 10, 2012 9:20 pm

So I attempted the recipe and they tasted delicious, but the mousse seemed runny. How do you keep the mousse thick do they present well?

April 13, 2012 5:45 pm

[…] saw these cute little sugar cookie bowl here and then I decided I wanted homemade strawberry pudding in them. (I just realized she put […]

April 15, 2012 9:40 am

What a brilliant idea! Does the cookie end up crunchy or still a little soft?


[…] Strawberry Mousse Sugar Cookie Cups from Cookies and Cups Did I include some Amazon affiliate links?  Yes I did.  Will I make money from this?  Only if you purchase something.  I promise not to spend it all in one place. Filed Under: Everyday, Fruit, Slider Tagged With: berry, blackberry, butter, cookie, lemon, recipe Next PostPrevious PostCinnamon Waffle Cookies […]

July 4, 2012 11:23 am

These are ingenious, I was skeptical about the cookies filling the cups, they came out perfectly and have the chips melting as I type. Can’t wait to share with the neighborhood at the Fourth of July party!

December 13, 2012 7:46 pm

Would it be ok if I just used a normal muffin tin? i don’t have a tiny one :(

January 28, 2013 10:29 pm

hi i had some at a tea party just yesterday and was determined to find a site that made these. i have a few questions…at what stage do you form the cookie dough into to cup? and also they have pineapple, strawberry, and raspberry cream cheese can any of these be used and or the vanilla whip cream??? or does this take away from the taste??? what if i mixed in pineapples and strawberries together?? would that be a good combo??? oooh or even peaches and if so can i use them out the can?? Please help ;0)


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[…] Mousse recipe from Cookies and Cups […]

July 17, 2014 4:41 pm

First and foremost, these are delectable. The flavor is wonderful. We are thoroughly enjoying eating them. For those who might try making them, be careful how much dough you put in the cups. I think I might have put too much because they did not come out easily, even after being cooled appropriately and sprayed with plenty of cooking spray beforehand. We’re eating most of them crumbled into a bowl with the topping added. Still wonderful, but I wish most of the cups hadn’t broken apart so much. Also, my mousse seems runnier than I’d like (though delicious). Make sure… Read more »