Looking for the ultimate easy recipe to sweeten up your Valentine’s Day or Galentine’s Day celebration? These adorable raspberry cookie cups are the perfect bite-sized treat that’s great for parties and guaranteed to be a total crowd-pleaser!
These raspberry cookie cups are the perfect way to satisfy your sweet tooth without spending hours in the kitchen. The combination of chewy chocolate chip cookies and light raspberry mousse (made from whip and raspberry gelatin) creates a flavor pairing that everyone will love.
Since they use pre-made dough, you can whip up a huge batch in no time at all. Simply bake the cookies in a mini muffin pan and fill them with the fruity pink topping for a colorful dessert that looks much more fancy than it actually is.
The bite-sized portions make these raspberry cookie cups incredibly easy to serve and eat at your next gathering. Your guests will definitely be coming back for seconds once they see these cute treats on the dessert table, especially when paired with Valentine's Butter Cookies and Strawberry Puppy Chow.
Raspberry cookie cups are also a fantastic, kid-friendly option for parties since the individual portions are so easy for little hands to grab. You can even let the kids help out with this easy recipe by having them press the dough into the pan or add the sprinkles on top for a fun kitchen activity!
Jump to:
🥘Ingredients
- refrigerated chocolate chip cookie dough- buy the ready to bake cookie dough in the 24 ct. package
- raspberry gelatin- I use sugar free to cut down on calories; feel free to use the sugared variety
- frozen whipped topping- I use reduced fat; defrost this overnight in the fridge before using it in the recipe; this is the best type of whip for this recipe because it is very stabilized and holds its shape well
- mini chocolate chips & red sprinkles- fun and cute decorations for the tops
See recipe card for quantities.
🔪Instructions
- Step 1: In each mini muffin cup, place one cookie dough square; bake until golden brown.
- Step 2: Remove cookies from oven; immediately press down centers to form cookie "wells"; cool in pan.
- Step 3: Mix the defrosted whip and gelatin powder together to make the easy mousse.
- Step 4: Pipe mousse into cooled cookie cups and decorate with chocolate chips and sprinkles. Keep refrigerated until ready to serve.
Hint: To save a dish, create a small well in the whip while it's still in its container; add the gelatin and carefully mix the two ingredients together right in the tub (please note that this is much easier to do with sugar free gelatin because there's less contents in the envelope).
🥣Substitutions
- Strawberry gelatin - swap out the raspberry flavor for strawberry or even cherry gelatin to create a different fruity mousse
- Sugar cookie dough - swap the chocolate chip base for refrigerated sugar cookie dough for a classic, sweet flavor that makes the pink mousse pop
- Store-bought frosting - instead of making a mousse with whipped topping and gelatin, pipe on some pre-made vanilla or cream cheese frosting for an even quicker shortcut (Duncan Hines makes a "Frosting Creations Flavor Mix" in options such as raspberry or strawberry), which you combine with a can of plain frosting starter to create the flavor
📖Variations
- Extra Chocolatey - mix mini chocolate chips directly into the raspberry mousse for an added crunch that mimics a chocolate-covered raspberry
- White Chocolate Drizzle - melt white chocolate chips and drizzle them over the finished cups to add a touch of elegance and extra sweetness
- Heart-Shaped Decor - press a small conversation heart or a heart-shaped sprinkle into the center of the mousse to lean into the Valentine’s Day theme
See Chocolate Raspberry Cheesecake for an easy dessert that has similar flavors to this recipe (but with real raspberries!).
🍽Equipment
- Mini muffin pan - used to bake the cookie dough into their signature cup shape
- Small mixing bowl - needed to combine the defrosted whipped topping and raspberry gelatin powder for the mousse (only needed if using full sugar gelatin; see "hint" above)
- Piping bag - used to neatly fill each cooled cookie cup with the raspberry mousse; as an alternative, you could use a gallon-size storage bag with a small corner cut off
- Measuring spoons - specifically a half teaspoon, which is helpful for pressing down the centers of the warm cookies to create "wells"
- Wire cooling rack
🍶Storage
Store Raspberry Cookie Cups in an airtight container; keep refrigerated for up to 3 days.
💭Top tip
When you remove the cookie cups from the muffin pan, place them on a wire cooling rack. They need to be completely cooled before adding the mousse, so I often put the rack in the fridge for 10 minutes to expedite this process.
🗨️FAQ
Yes! You can bake the cookie cups a day in advance and store them in an airtight container at room temperature. For the best texture, wait to pipe in the mousse until you are closer to serving so the cookies stay nice and crisp.
The best way to prevent sogginess is to ensure the cookie cups are completely cooled before adding the filling (see "Top tip" above). If you need to store them after filling, keep them in the refrigerator, as the cold air helps the mousse set and prevents it from softening the cookie base too quickly.
You can freeze the baked cookie cups (without filling) for up to three months in an airtight container. It is not recommended to freeze them once they are filled with the mousse, as the texture of the whipped topping can change and make the cookies soggy when thawed.
🥄Related
Looking for other easy recipes like this? Try these:
🍴Pairing
These are my favorite sweet treats to serve with Raspberry Cookie Cups:
📋Recipe
Raspberry Cookie Cups
Equipment
- 24 ct mini muffin pan (well greased)
- small bowl
- ½ teaspoon or small spoon (for making wells)
- piping bag or gallon storage bag with corner snipped
- wire cooling rack
Ingredients
- 16 oz package refrigerated chocolate chip cookie dough (24 count)
- 1 box raspberry gelatin (4 serving size) I use sugar-free
- 8 oz frozen whipped topping thawed
- ½ cup mini chocolate chips
- red sprinkles
Instructions
- Preheat oven to 350℉.
- In each greased muffin cup, place one piece of cookie dough. Bake for 10-12 minutes or until golden brown.
- Remove cookies from oven. Gently press small ½ teaspoon or tiny spoon into center of each cookie to form a round well. Cool in pan for 10 minutes.
- Remove cookie cups from pan; place on wire cooling rack. Cool completely.
- Mix gelatin and defrosted whip together; transfer mixture to piping bag. Pipe mixture into each well in a swirl fashion.
- Top mousse with mini chocolate chips, sprinkles, or other fun toppings of your choice.
Notes
Nutrition
Please note that nutritional information is provided by a third party service and is intended for guidance purposes only. KitchenReadyBetty.com makes no claims to its accuracy.
Katie S. says
These were so easy to make and were so delicious.
Tiffany says
These are the perfect treat for VDay. So easy, super cute and that raspberry filling is heavenly!
Kitchen Ready Betty says
Hi Tiffany! I'm so glad you enjoyed the Raspberry Cookie Cups! They really are such a fun Valentine's Day dessert, and that raspberry filling is definitely the star of the show. If you're looking for more easy fruit-filled treats, you might also love my Valentine Cookie Bars! Thanks for the sweet review!