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.
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.Print
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
- 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.
- Place bowl in refrigerator to chill for 2 hours.
- 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.
- Bake for 8 minutes until they are just starting to golden.
- 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.
- Release the cookies from the muffin tin by loosening with a knife. Let cool on a wire rack until ready to fill.
- 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.
- Garnish with a strawberry slice, if desired.
Store in refrigerator after assembled or until ready to eat.
Recipe adapted from Joy’s Hope
53 comments on “Strawberry Mousse Sugar Cookie Cups”
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 you have some extra powdered sugar like Shelly mentioned to stiffen it if you want a certain texture. Maybe some berries are juicier than others? If I make these again, I’ll try some tweaks. They just didn’t come out guest-worthy for me. Again, I emphasize that they are sooo tasty, though!
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)
When you bake them they automatically bake into a cup-like shape, so you don’t need to form the dough at all.
All of those combinations sound great! They will all just add to the flavor, I bet!
Would it be ok if I just used a normal muffin tin? i don’t have a tiny one 🙁
Sure, they will just be a little bigger,a nd you might need to adjust the bake time a little bit 🙂
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!
What a brilliant idea! Does the cookie end up crunchy or still a little soft?
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 🙂
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?
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!
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??
You could make the mouse a few days in advance, that would be fine!
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!