Salted Caramel Mousse ROLO Cookie Cups are duly noted for two things. *ahem*
Birthdays and devouring.
Are you ready to party? They make enough for a party and then some!
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All you do is use a mini muffin pan, nothing too outrageous or fancy!
I actually made these for my daughter, Amber. She turned 18 yesterday and she’s a senior this year. And what kind of mother would I be if I didn’t bake something a little special for her birthday?
Why do they grow so fast? This fall, she’ll be off to Purdue. *sniffle*
We went out to celebrate at an authentic Indian Restaurant for a little change-up. It was so delicious. I ate way too much of that Naan and Roti bread. OMG…stop me already, would ya?
I’m addicted to bread. And chocolate. When I die, they’ll say, yes she was sooo addicted to chocolate and I might very well be covered in chocolate bars. Who knows??
If you’re a huge fan of cookie cups, these are perfect for birthdays, celebrations, small bite desserts and you can change the mousse cream flavor up with chocolate ice cream topping or even a few tablespoons of peanut butter.
Are you a cookie dough lover? How about cookie dough upon cookie dough? You could use small scoops of this chocolate chip cookie dough recipe in place of the mousse, which would be soo yummy too!
And feel free to eat them naked without frosting or mousse! 🙂
I love it these cups are so versatile, so are you ready for this?
For even taking it up one more notch, lightly drizzle some caramel on top of each cookie with a light sprinkle of sea salt. Oh YES I did! Here’s a recipe for Salted Caramel if you want to make it home-made! Naked or with the caramel mousse.
Hope you enjoy these Caramel Cheesecake Mousse ROLO Cookie Cups for your next party affair or holiday tray of goodies. OH…and don’t forget birthdays. EVER!
- 3/4 cup unsalted butter , room temperature
- 1 cup light or dark brown sugar
- 1/2 cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- 1/2 teaspoon coarse salt
- 1 cup mini semi-sweet chocolate chips
- 24 ROLOs
- 1 cup heavy whipping cream cold
- 1/2 box instant vanilla pudding or approx 4 tablespoons
- 1/2 cup confectioners sugar
- 1/2 cup salted caramel sauce
- Sprinkles , Mini Chocolate Chips, Drizzles of Caramel Sauce, Sea Salt, if desired.
Preheat oven to 350 degrees F. Grease a mini muffin pan.
With an electric mixer, beat the butter, brown sugar, and granulated sugar until smooth and creamy, 2-3 minutes. Mix in the egg, then vanilla. Add the flour, baking soda, and salt and mix until combined. Add the mini chocolate chips.
Fill mini muffin pan cups half full. Bake until edges are golden but center is still soft, about 11-12 minutes. Let cool in the pan about 5 minutes, then push rolos in each of the cups upside down, then carefully transfer to a wire rack to cool completely. (Don't overbake unless you want crispy.)
Beat heavy cream, salted caramel sauce, confectioners’ sugar, and pudding mix in medium high speed until light and fluffy, about 2-3 minutes.
Pipe into cooled cookie cups and top with your favorite toppings.