These sugar cookie cups filled with whipped chocolate mousse are not just tasty but divine! You will never believe these elegant confections are made with three simple ingredients and are easy enough for a beginner. What's the time-saving secret behind this sugar cookie cups recipe? Refrigerated sugar cookie dough! Skip the extra work and bake your cups while you whip up the luscious chocolate mousse filling made with HERSHEY'S Milk Chocolate Chips and heavy whipping cream. Get ready to impress everyone at the next party with this heavenly bite-sized sugar cookie cups recipe. Ready to up your game with another dessert cup? Check out our Chocolate Cups with Lemon Cream recipe.
Preheat oven to 350ºF (180ºC).
Cut log of cookie dough into 12 pieces. Using a greased muffin tin, press each piece into the tin to form a cup, pressing the dough only halfway up the tin.
Bake for 10–12 minutes. Remove from oven and press down the puffed-up cookie to keep the cup shape. Bake for another 3–5 minutes, until edges are light brown. Remove from oven and let cool for 10 minutes before removing the cups from the tin.
To make the mousse, whip the whipping cream to stiff peaks and set aside.
Melt the HERSHEY'S Milk Chocolate Chips in 30-second intervals until melted, stirring after each time.
Take ⅓ of the whipping cream and fold into melted HERSHEY'S Milk Chocolate Chips, then continue adding whipped cream in thirds until a silky mousse forms.
Take the cooled cookie and spoon or pipe mousse into the cup. Chill until ready to serve.
* The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet 2,000 calories a day is used for general nutritional advice.