Cookies & Cups > Recipes > Dessert > No Bake Desserts > Chocolate Chip Cookie Mousse Bomb

Chocolate Chip Cookie Mousse Bomb

Chocolate Chip Cookie Mousse Bombs are the ultimate chocolate dessert recipe! If you consider yourself a chocolate lover, you have to try this mini mousse! Treat yourself to the best chocolate chip cookie you’ve ever tasted.

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.

Homemade Chocolate Chip Cookie Mousse Bombs

Easy Chocolate Mousse Cookie Recipe

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.

Tips and Tricks on Making Mousse Bombs:

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:

  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

clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Chocolate Chip Cookie Mousse Bomb

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 1 review
  • Author: Cookies & Cups
  • Prep Time: 20 mins
  • Total Time: 2 hrs 35 mins
  • Yield: makes 15 1x
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American


Chocolate Chip Cookie Mousse Bombs are the ultimate chocolate dessert recipe! If you consider yourself a chocolate lover, you have to try this mini mousse! Treat yourself to the best chocolate chip cookie you’ve ever tasted.


  • 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”


  • Serving Size: 1 mousse bomb
  • Calories: 340
  • Sugar: 32.8 g
  • Sodium: 117.7 mg
  • Fat: 18 g
  • Carbohydrates: 44.9 g
  • Protein: 3.8 g
  • Cholesterol: 9 mg

Want To Save This Recipe?

Find more recipes like this:

Rate this recipe and share a comment

Your email address will not be published. Required fields are marked *

Recipe rating 5 Stars 4 Stars 3 Stars 2 Stars 1 Star

I accept the Privacy Policy

68 comments on “Chocolate Chip Cookie Mousse Bomb”

  1. I’ve made these a handful of times (super addicting so good) Have you ever made these and froze them ? I’d like to make a couple of batches and have them on hand but not sure how well they would freeze.

  2. Betty McBride Stratton

    I am thinking I would like to make these for company during the holidays, but I would much prefer using real whipping cream instead of cool whip. Do you foresee any problems with doing this?

  3. 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?

  4. Wow you named the recipe well! It definitely looks like the bomb, and I really would love to eat it right now especially since it involves cookies (:

  5. 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”

  6. 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.

  7. 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!

  8. 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.

Scroll to Top