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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

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Chocolate Chip Cookie Mousse Bomb

  • Author: Cookies & Cups
  • Prep Time: 20 mins
  • Total Time: 2 hrs 35 mins
  • Yield: makes 15 1x
  • Category: Dessert
  • Method: No Bake
  • Cuisine: American

Description

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.


Ingredients

Scale
  • 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

Instructions

  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.

Notes

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”

Nutrition

  • 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

Keywords: chocolate mousse recipe, chocolate mousse bomb recipe, chocolate chip cookie recipe, how to make chocolate chip cookies, best chocolate dessert recipe, easy chocolate dessert recipe, mousse cookie recipe

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68 comments on “Chocolate Chip Cookie Mousse Bomb”

  1. 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. 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 http://www.bakerella.com/hi-hat-cupcakes/

      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.

  2. 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!

  3. bridget {bake at 350}

    I’m with you…I am ALL about the A/C. I heard Garrison Keillor say one time that he only goes outside to appreciate the coming IN! Yes.

    Um, cookies, chocolate, BOMB?!? I like how you think!

  4. 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. 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!

  5. Darla | Bakingdom

    I can’t get over these. I mean, I’m kind of completely obsessed with them. They’re totally dessert this weekend….and I can’t wait!!!

  6. Caroline @ chocolate & carrots

    This is by far the greatest invention ever. Holy moly. I need one of these in my mouth right now! Yum!!!

  7. Steve @ the black peppercorn

    Up here in Toronto it is freezing. Last week it was in the 80s here and now it could snow! Insane. On another note, these little desserts are the bomb!! 🙂 Love it

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