As I was scrolling through Pinterest one day I beheld the most magnificent title there ever was: Chocolate Cream Pie Cookie Cups.
Let’s break this down.
Chocolate: Who doesn’t love chocolate? Crazy people. That’s who.
Cream: If you’ve been reading this blog for a while, you know that I’m a fan. BIG. FAN.
Pie: There are no words for my love of pie. Again. Who doesn’t like pie? Same people who don’t like chocolate. Please refer to the statement above.
Cookie: The ultimate bringer of glad tidings and joy and other happy words. We leave them out for Santa for heaven’s sake. We love Santa! He brings us free stuff!
Cups: Well… I mean, cups are… useful? Admittedly this is the lamest word of the lot. How do you compete with all those other words, though? Fo’ real.
Poor cups.
These things are DEE-VINE.
I want to smash my face into one right now.
The cookies are soft and rich, the chocolate filling is silky and the freshly whipped cream on top adds a cool twist that perfectly cuts the sweetness.
You don’t have to add the chopped chocolate to the top… but it’s pretty and adds a satisfying crunch.
So basically you have to.
Chocolate Cream Pie Cookie Cups
2015-11-05 20:09:50
Cookie cups will be your new favorite cookie after trying this recipe!
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For the Cookies
1 cup butter
1 cup sugar
3/4 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
2 1/4 cups flour
1 package Hershey's Dark chocolate pudding mix (3.4oz)
1/4 cup dark chocolate cocoa powder
1 teaspoon baking soda
1/2 teaspoon salt
2 tablespoons milk
For the Mousse
1 package Hershey's Dark chocolate pudding mix (3.4oz)
3/4 cup milk
1/2 cup chocolate shavings
2 cups heavy whipping cream
1 cup powdered sugar
For the Cookies
Preheat oven to 350° F and grease a mini muffin pan with non-stick spray or butter.
In the bowl of an electric mixer, combine butter and sugars and beat on medium/high speed until combined. Add eggs, and vanilla extract and continue to beat until light and fluffy.
Combine flour, cocoa powder, dry pudding mix, baking soda and salt in a medium sized bowl and stir to combine. Slowly add all the dry ingredients into the batter and beat on low speed until dough starts to form. If the dough seems a little stiff add milk 1 tablespoon at a time until you like the consistency. Drop 1 tablespoon at a time into greased mini muffin pan and bake for 12-15 minutes.
Take the cookies out of the oven and allow them to cool for 5 minutes or more. Using the back of a spoon, gently push down the middle of the warm cookies. Allow to cool for 30 minutes in the pan then remove them and allow them to cool completely.
For the Mousse
Meanwhile, whip cold heavy cream on medium/high speed for a couple minutes until soft peaks form. Add powdered sugar and continue to beat on medium/high speed until stiff peaks form. Refrigerate.
Next, cut a dark chocolate bar into small shavings. Set aside 1/2 cup for the pudding. Reserve the remaining shavings to sprinkle on top of cookies.
Combine the instant chocolate pudding mix with the milk. Whisk until all the pudding is dissolved. Refrigerate until the pudding is firm. Then take 1 cup of the whipped cream and 1/2 cup chocolate shavings and fold it into the pudding until combined. Be gentle, so the whipped cream is not deflated. Put in the refrigerator to keep cool until the cookies are ready to be assembled.
When you are ready, put the mousse in a ziploc bag and cut the tip off the end of the bag. Fill the middle of the cookie cups with mousse. Repeat until all the cups are filled. Top the cookies with a dollop of leftover whipped cream and the reserved chocolate shavings. Refrigerate any leftovers.
By Beyond Frosting
My Mom Taught Me To Play With my food http://playzwithfood.com/
Chocoholics unite!
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