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
  • 2/3 cup chopped strawberries, plus more for garnish *optional
  • 1/3 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 1 1/2 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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Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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53 Responses
  1. 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!

    1. shelly

      That depends on hoe long you bake, so it’s up to you! Mine were slightly crunchy on the edges and soft in the center 🙂

  2. Beth

    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?

    1. shelly

      It could have been runny due to the strawberries. Some strawberries, I have found are juicier. If this is the case you could drain the strawberries before adding them into the cups or if you add them and didn’t realize you could always add more powdered sugar to stiffen up the mousse 🙂
      Mine presented very well!

  3. Kristin

    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??

      1. Kristin

        GREAT! Thank you! I’ve got a dorm-full of boys joining us for Easter weekend and it’ll be a huge help to get some things made in advance!

  4. 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.

  5. 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!!!

  6. Elyse Angel

    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 that as well!! Thanks for the recipe. :]]

  7. 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!

  8. Renee V.

    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

  9. Elizabeth

    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!

    1. shelly

      Not a silly question! My husband asked me the same thing. You don’t have to press it in. When the cookie dough bakes it puffs up and then when they cool the center settles back down. Hope that makes sense 🙂

  10. 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.

  11. Victoria

    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

    1. shelly

      Absolutely! You could really mix anything in…raspberries, blueberries. Or you could even buy the frozen strawberries and use those!

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Shelly Hi! I’m Shelly and I’m an addict. Of the buttercream sort. I started this site a few years ago as a way to justify my sugary, buttery obsession with desserts. It has worked out well for me so far, because as it turns out you guys all love sugary, buttery desserts too! It feels good to know you're not alone, doesn’t it?

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