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Boozy Candy Cane White Chocolate Mousse

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Cheeky Kitchen
Updated May 16, 2022
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All the minty goodness you love this time of the year, in one delicious little cookie cup.

More About This Recipe

  • These holiday treats are for grown-ups with a sweet tooth!

    Ohhh, the flavors of winter! Cool and bright peppermint. Rich and creamy white chocolate. Crisp-chewy sugar cookies. How’s a human to choose just one flavor treat to eat come dessert time?!

    We say... winter is too short, dessert doesn’t come often enough, so why not have it all... all at once?

    This gorgeous little dessert takes all the most splendid flavors of the season, bakes and swirls them together into this pretty cookie cup, and makes merry yumyums in minutes. Here’s how! 

    Your holidays are already hectic enough, so just start these easily with refrigerated sugar cookie dough. 

    Bake the dough in a mini muffin tin, then press the center of the baked cookies down with a wooden rolling pin to form the little cookie cups.

    Once the cookies are cool, you can remove them from the muffin tin. 

    Dip the cookie-cup edges into rich, melted chocolate, then sprinkle the rims with crushed candy canes. Now the cups are ready to be filled!

    White chocolate is notoriously finicky, so rather than walking you through a 42 step process, we’ve made life splendidly simple with this mousse hack.

    Whipping cream, Betty Crocker frosting, and white chocolate liqueur mix together into a deliciously light and creamy mousse. For reals!

    My kids love this mousse so much, they lick it first. “It’s like better than frosting, mom!” is just one of the rave reviews from this scrumptious mousse hack.

    Once piped into the center of your cookie cups, these treats should be refrigerated so it gets firm and perky.

    Then, voila! They're ready to indulge in. Merry, merry snacking!

Boozy Candy Cane White Chocolate Mousse

  • Prep Time 20 min
  • Total 40 min
  • Servings 24
  • Ingredients 8
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Ingredients

  • 1 roll (16.5 oz) refrigerated Pillsbury™ Sugar Cookie Dough
  • 1/2 cup flour
  • 1/2 cup dark chocolate chips
  • 4 candy canes, crushed
  • 1-1/2 cups whipping cream
  • 1 tub (16 oz) Betty Crocker™ Rich & Creamy Cream Cheese Frosting
  • 2 tablespoons white chocolate liqueur (or 1 tablespoon white chocolate or vanilla extract)
  • 1/2 teaspoon peppermint extract

Instructions

  • Step 
    1
    Preheat oven to 350°F. Spray a 24-cup mini muffin tin with nonstick baking spray. Set aside.
  • Step 
    2
    Knead the Pillsbury cookie dough together with flour until well combined. Roll 1-1/2 tablespoons of dough into a ball and place it into the prepared mini muffin pan. Repeat with remaining dough. Bake in preheated oven for 12-18 minutes, or just until the edges of the dough begin to turn a light golden brown.
  • Step 
    3
    Remove cookies from the oven and, using the end of a wooden rolling pin, press the center of each cookie down to create an indent for the mousse filling. Gently remove from the tins.
  • Step 
    4
    Place chocolate chips in a microwave-safe bowl and microwave on high for 60 seconds, or just until the chocolate melts. Stir until smooth. Dip the tops of each cookie cup into the melted chocolate. Sprinkle with crushed candy canes to rim the cups. Set aside until chocolate hardens.
  • Step 
    5
    In a stand mixer, whip the whipping cream with a beater attachment until soft peaks form. Add frosting, liqueur, and peppermint extract to the whipping cream and beat just until firm peaks form. Spoon the mousse mixture into an icing bag fitted with a large star tip. Pipe mousse mixture into the center of each cookie cup. Sprinkle with crushed chocolate chips, if desired. Serve immediately or store in refrigerator until ready to serve.

Nutrition

No nutrition information available for this recipe
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