Strawberry Mousse Sugar Cookie Cups

This morning Jodi sent me and email for these cookie cups.  I had saved them on my to do list to make since getting my mini muffin pan.  And since I was going grocery shopping I decided to give these a try.  And a try I did.

I believe that the mini muffin pan that was used in this original recipe is smaller than what I have.  It states to use a 1/2 tsp of the cookie dough in the cup, but that barely covered anything in mine.  So I more than doubled it!!  Craig told me not to worry because sugar cookies don’t rise!  Wrong.  They do rise and then they fall.  And I didn’t have a wooden spoon to push a pie shape into the cookie before it completely cooled.  The majority of my little cups broke apart.  There were a couple that were saved (and those are in the photo)!

The recipe itself if beyond delicious.. We still ate them and really liked them.  Getting the cookie cups to turn out is the portion I really had a hard time with.


  1. 4 oz cream cheese, room temp
  2. 1 cup Cool Whip, thawed
  3. 1 cup powdered sugar
  4. 2/3 cup chopped strawberries, plus more for garnish *optional
  5. 1/3 cup white chocolate chips
  6. 1 (16.5 oz) tube sugar cookie dough

How to Make

  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, 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.

I will try these again I think.  I want to make it work and turn out the way it should!!

Have a great week.

Patricia – Two Girls Cooking


Cookies and Cups


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