Chocolate Chip Cookie Mousse Bomb

Last week we said goodbye to winter.

I know Old-Man-Winter was kind to us this year, but I was still glad to see homeboy go.


And as much as I really love summer, what I love more is air conditioning.

I like the idea of being able to to go out and do things in the warm weather, but I LOVE the idea of coming back into my house that will be cool.  I am severely allergic to sweating indoors.  I think that’s why the gym and I have always tried to avoid each other.


So with summer just around the corner I decided to give you a treat guaranteed to not help you at all with your swimsuit situation.

I’m not a good friend.  I get it.


Chocolate Chip Cookie Mousse Bomb

Let’s get started.

People will think you’re super fancy serving them these cute little treats.  I mean any dessert with the word “mousse” in it seems fancy to me.  It must be the extra “s”.

But this mousse is so totally not fancy.  It’s like, really ridiculously easy.

Mix some softened cream cheese and powdered sugar in a mixing bowl until it’s smooth, then fold in some Cool Whip.

That’s it.

Now, since were getting all chocolate chippy today you might want to chop up some chocolate chip cookies and fold them into your fancy mousse.

AND I’m not even gonna tell you to make your own cookies. I mean, you can if you WANT…but seriously, Chips Ahoy or Keebler will do the trick.


So look what you have…

Let this stuff chill for a bit.  Stick it in the fridge and go do some laundry.  No?  Read a book?  A magazine?  Facebook?  Whatever.


Now, fear not, but some assembly is required here.

You’ll need some more cookies, a small scooper and some melted chocolate.

Place your cookies on a flat surface…

…and using the scooper, blob a scoop of the mousse on top, gently pressing so the mousse sticks to the cookie.  Make sure you press it down so it sticks to the cookie, this will make a huge difference when you go to dip.

Then dip the mousse into melted chocolate, covering completely.  The process is similar to making Hi Hat Cupcakes.

Please, friends, don’t worry if it’s not pretty.  I get loads of emails asking “how to make your melted chocolate smooth”.  Well, it involves shortening and a lot of tapping.  If you don’t have patience for all the tapping, I say garnish.  Yep, just garnish the heck of out of it.

Enter mini chocolate chips.

That’s it!  Let the chocolate set up in the fridge and then they’re ready to eat!

Here are some insanely yummy chocolate chip cookie goodness from around the internets:

Homemade Double Doozies from Cookbook Queen.

  Cookie Dough Swirl Marshmallows from Love and Olive Oil

Brown Butter Double Fudge Chocolate Chip Cookie Dough Cookies from How Sweet

Chocolate Chip Salted Caramel Cookie Bars from Two Peas and Their Pod


Chocolate Chip Cookie Mousse Bomb

  • Author: Cookies & Cups


makes approx 15 “Mousse Bombs”


  • 4 oz cream cheese, room temperature
  • 1 cup Cool Whip, thawed
  • 1 cup powdered sugar
  • 25 Chocolate Chip Cookies, approx (I used Chips Ahoy), 10 cookies chopped for mousse, 15 cookies for assembly
  • 2 cups semi sweet chocolate chips
  • 1 Tbsp vegetable shortening
  • optional ~ mini chocolate chips for garnish


  1. With your mixer combine softened cream cheese and powdered sugar on medium speed until smooth. Fold in Cool Whip.
  2. When Cool Whip is incorporated, gently fold in 10 chopped Chocolate Chip cookies.
  3. Chill Cream Cheese mixture for 2 hours in refrigerator.
  4. When ready to assemble, melt semi sweet chocolate chips with 1 Tbsp of vegetable shortening in microwave on 50% power for 30 seconds. Remove and stir, repeat until chocolate is melted.
  5. Lay 15 remaining cookies out on a flat surface.
  6. Using a small ice cream scoop, or cookie scoop, scoop approx 1/4 cup of mousse onto top of each cookie (pressing mousse gently into the cookie to help it stick), dipping each into the chocolate before moving onto the next. Transfer to a wire rack. Continue until you run out of mousse. Approximately 15 cookies.
  7. Garnish with mini chocolate chips, if desired and transfer back into the refrigerator to set, approx 15 minutes.
  8. Remove from refrigerator when ready to serve.


amounts will vary based on the amount of mousse you put on each cookie. I used a scoop that holds scant 1/4 cup mousse and yielded about 15 “mousse bombs”


77 Responses

  1. This is a really clever treat! I wish I could say it A/C time in my apartment…but we don’t have it! The perks of a college budget 😉 Luckily I can splurge for the ingredients for this recipe…

  2. Oh my gosh. These look AMAZING! I can’t wait to make these. Because you can never have enough spectacularly impressive and simple dessert recipes! I will be using garnish. 😉

  3. Ginni

    OMG! These look awesome!! My boyfriend has to take a “dish” to a lunch meeting later this week and he’s definitely going to wow with these.

  4. Although I am usually a fan of winter because it means lots of soup, cozy blankets, and no yard work, this winter really ripped me off in a big way. No snow days? Just a waste.

    This dessert is just all kinds of genius.

  5. I’m thinking that on the seriously warm days that we are bound to be having any second..these are SO going to be what I’m craving. Mousse is the new ice cream, methinks.

  6. Cookies, creamy moose & drizzled in chocolate!!!! Too much wonderful!! These would be great for a larger party! Love this! Thanks for sharing!

  7. Debra Kapellakis

    Thank you very much for sharing this. I don’t have those cookies here. I will bake my own. I don’t have cool whip here either. I will whip some cream. I don’t have chocolate chips here either. I will just chop a dark chocolate bar or shave it. mmmmm…My kids are gonna love me because of you! he he he

  8. I chilled the filling over night but it still wasn’t hard enough; it kept falling off my cookie when I tried to dip it in the chocolate 🙁 . So I just ended up drizzling it on top. Suggestions?

    Tasted great though!!

    1. shelly

      Yes, you do have to squish it down a little so it sticks to the cookie, that is important. I think I did put that in the write up, but I will emphasize that so it doesn’t happen to others. Also, I dipped quick, so it didn’t have too much time to melt. Did you use shortening in your chocolate to thin it out a little? That also helps!

  9. Marie B.

    Glad I’m not the only one to fall in love at first sight! Mousse is in the fridge as I type and the fun time is coming! Thanks for the amazing yet simple treat to eat and serve!

  10. barbara schuster

    I just tried to make these for Easter dessert and BOMBED out. First of all, they were not firm enough to dip and second, after I melted the choc chips and added the shortening the choc was too thick to dip anything in it. Too bad as I spent a lot of money for all the ingredients and there was no way to salvage
    except to through it all together in one bowl and drop by teaspoon on cookie. They were very ugly.
    Please let me know after you try to make these if you have any problems.

    1. shelly

      I am certainly sorry you had issues. I have made these several times and have never had issues to the extent you had. Dipping can certainly be tricky and you can see that mine isn’t smooth, that’s why I garnished with lots of chocolate chips!
      They are similar to making “hi-hat cupcakes”. The site Bakerella has a great tutorial on how to dip a hi-hat cupcake and you use the same process with these… Here’s the link

      1. barbara schuster

        Oh well, I froze them and took them anyway and everyone said they tasted like fudge and they were a huge “UGLY” success after all.

  11. Patricia

    For the superb chocolate chips I can recommend one place I found when I was exploring gourmet food stores in Toronto. It’s artisan mini chocolate factory Soma Chocolates. This charming place showed me how real high quality chocolate tastes. I can definitely recommend everyone getting some of these gourmet chocolate products. I’m glad that there is such store in Toronto. Even though prices are quite high (a bit higher than in other chocolate shops of the city), it’s worth trying.

  12. Rhonda

    I altered the recipe to suit my Christmas cookie swap party. I used a butter cookie for the bottom and added a raspberry extract in the filling, top w chocolate and sprinkles! Still divine and more festive! Awesome easy recipe!

  13. Crystal Lloyd

    Just made these- the mousse is heavenly. I made them with smaller cookies and got a bigger yield (and more people who said, “Oh I can have 2 cuz’ they’re small”). Had the same problem as those above, drizzling was easier than dipping.

    Lesson for next time: Use crunchy not chewy cookies for the mix.

  14. Could I substitute real whipped cream for the Cool Whip? I am not a big fan of Cool Whip.

    Thanks, I think these have a lot of “curb appeal”

  15. Chiclet

    Hi! I want to make this but i have a few questions… 1) do you whip the cool whip seperately then fold in the cream cheese mixture? Or do i just add the cold whip topping directly to it?
    2) what did you use the paddle or wire whisk attachment of your mixer in combining the creamcheese mixture and cool whip?

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