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!
Servings: 24 Servings
Calories:
Ingredients
Chocolate Chip Cookie Cups
- ¾ cup unsalted butter , room temperature
- 1 cup light or dark brown sugar
- ½ cup granulated sugar
- 1 large egg
- 1 teaspoon vanilla extract
- 2 cups all-purpose flour
- 1 teaspoon baking soda
- ½ teaspoon coarse salt
- 1 cup mini semi-sweet chocolate chips
- 24 ROLOs
Salted Caramel Mousse Filling
- 1 cup heavy whipping cream cold
- ½ box instant vanilla pudding or approx 4 tablespoons of instant pudding
- ½ cup confectioners sugar
- ½ cup salted caramel sauce
Toppings
- Sprinkles , Mini Chocolate Chips, Drizzles of Caramel Sauce, Sea Salt, if desired.
Instructions
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 mousse filling on top of cooled cookie cups and top with your favorite toppings.
Notes
Feel free to skip making the chocolate chip cookie dough and use store-bought chocolate chip cookie dough instead!