Raspberry Cookie Cups
These adorable raspberry cookie cups feature a chewy chocolate chip base filled with a light and airy raspberry mousse. They are a quick and easy four-ingredient treat that is perfect for Valentine's Day or any festive party.
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
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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
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.
Store Raspberry Cookie Cups in an airtight container; keep refrigerated for up to 3 days.
Nutrition
Serving: 1 cookie cupCalories: 129kcalCarbohydrates: 20gProtein: 1gFat: 5gSaturated Fat: 2gPolyunsaturated Fat: 0.5gMonounsaturated Fat: 2gTrans Fat: 0.01gCholesterol: 4mgSodium: 81mgPotassium: 38mgFiber: 0.3gSugar: 14gVitamin A: 32IUVitamin C: 0.02mgCalcium: 1mgIron: 0.4mg
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