Go Back
Print Recipe
5 from 5 votes

Salted Caramel Mousse ROLO Cookie Cups

Sweet bites of chocolate and double caramel are a match made in heaven! You'll love these fancy little party treats any time of the year!
Author: Kim Lange


Chocolate Chip Cookie Cups

  • 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

Salted Caramel Mousse Filling

  • 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.


Chocolate Chip Cookie Cups

  • 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.)

Salted Caramel Mousse Filling

  • 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.