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

Want To Save This Recipe?


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?

You might also like...

Share Your Comments

Want to share a photo of what you’ve made? Be sure to register or log in and then click the camera icon camera icon located at the bottom of the comment area.

Leave a Reply


newest oldest most voted

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 »


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)


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


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!

Janine (

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


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?


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


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??


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.


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

Tara @

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!!!

Elyse Angel
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… Read more »


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

Tamara @jemofthesouth

Sugar cookie cups and strawberry mousse = Awesome!


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

Jen @ Jen

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!

Cookie Sleuth

Perfect for a spring brunch. 🙂

Erin @ Dinners, Dishes, and Desserts

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!

Sue @ Cakeballs, cookies and more

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

Renee V.
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


LOVE these! Super duper cute!

bridget {bake at 350}

YOU crack me up….EVERY time!!!

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

Katrina @ In Katrina

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


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!

Katrina @ Warm Vanilla Sugar

These need to be in my belly. Awesome.

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?

Tips for Baking Success!

Cookies and Cups Newsletter Get 5 Baking Secrets That Will Change Your Life!

Delivered Straight to Your Inbox, For Free:

Recipes You’ll Love

This site participates in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means to earn a small fee by linking to and affiliated sites.

Ad Blocker Detected!

Advertisements fund this website. Please disable your adblocking software or whitelist our website.
Thank You!