Why You’ll Love This Recipe
- Combines two favorite desserts—cookie dough and mousse—into one decadent creation.
- No raw eggs or raw flour, making it completely safe to eat.
- Quick to prepare and perfect for any special occasion or casual treat.
- Customizable with your favorite toppings or add-ins like caramel, nuts, or sprinkles.
- A guaranteed crowd-pleaser for both kids and adults alike.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the cookie dough:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour (heat-treated)
- 2-3 tbsp milk
- ½ cup mini chocolate chips
For the mousse:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Directions
- Make the cookie dough:
- In a mixing bowl, beat together the softened butter, brown sugar, and granulated sugar until light and creamy.
- Add the vanilla extract and mix until well incorporated.
- Gradually add the heat-treated flour and mix until combined.
- If the dough feels dry, add milk one tablespoon at a time until the desired consistency is achieved.
- Fold in the mini chocolate chips and set aside.
- Prepare the mousse:
- In a separate bowl, whip the heavy whipping cream with powdered sugar and vanilla extract until stiff peaks form.
- Fold together:
- Gently fold half of the prepared cookie dough into the whipped cream until fully combined. Reserve some cookie dough for topping.
- Layer and serve:
- In individual serving cups, layer the mousse mixture with chunks of cookie dough.
- Top with the reserved cookie dough and sprinkle extra mini chocolate chips for garnish.
- Chill:
- Refrigerate the assembled desserts for at least 30 minutes to set before serving.
Servings and Timing
Servings: 4-6 individual portions
Prep Time: 20 minutes
Chill Time: 30 minutes
Total Time: 50 minutes
Variations
- Gluten-Free: Use gluten-free all-purpose flour and ensure your chocolate chips are gluten-free.
- Dairy-Free: Substitute butter with a dairy-free alternative and use coconut cream in place of heavy cream.
- Add Mix-Ins: Include chopped nuts, toffee bits, or a swirl of caramel for added flavor and texture.
- Serving Options: Use this mousse as a filling for cakes, cupcakes, or sandwich it between cookies for a fun twist.
Storage/Reheating
- Storage: Store the mousse in an airtight container or individual cups in the refrigerator for up to 3 days.
- Reheating: This dessert is best served chilled and does not require reheating.
FAQs
1. Can I use store-bought cookie dough?
Yes, but ensure it’s safe to eat raw. Most store-bought cookie doughs are designed for baking and may not be safe for raw consumption.
2. How do I heat-treat flour?
Spread the flour on a baking sheet and bake at 350°F (175°C) for 5-7 minutes, or microwave it in a heat-safe bowl in 30-second intervals until it reaches 165°F (74°C).
3. Can I make this dessert ahead of time?
Absolutely! Prepare and layer the mousse up to a day in advance and refrigerate until serving.
4. Can I freeze this dessert?
Freezing is not recommended as the mousse may lose its fluffy texture upon thawing.
5. What can I use instead of heavy whipping cream?
You can use coconut cream or a stabilized whipped topping as a substitute.
6. Is this dessert safe for kids?
Yes, as long as the flour is heat-treated and there are no allergens for the child.
7. Can I add cocoa powder to the mousse?
Yes, add 1-2 tablespoons of unsweetened cocoa powder while whipping the cream for a chocolate mousse twist.
8. Can I make this dessert sugar-free?
Use sugar-free sweeteners like erythritol or monk fruit for both the cookie dough and mousse.
9. What if I don’t have mini chocolate chips?
Regular chocolate chips, chopped chocolate, or chocolate chunks can be used instead.
10. Can I double the recipe for a larger crowd?
Yes, simply double the ingredients and follow the same steps.
Conclusion
This Chocolate Chip Cookie Dough Mousse is a delightful dessert that’s easy to make and endlessly satisfying. Whether you’re treating yourself or impressing guests, it’s a dessert that delivers on flavor and texture. Give it a try, and watch it become a new favorite in your dessert rotation!
Chocolate Chip Cookie Dough Mousse
- Total Time: 50 minutes
- Yield: 4-6 servings
- Diet: Vegetarian
Description
Indulge in the creamy delight of Chocolate Chip Cookie Dough Mousse! Combining the nostalgic flavor of cookie dough with the light, fluffy texture of mousse, this no-bake dessert is perfect for any occasion. Safe to eat and easy to make, it’s the ultimate crowd-pleaser.
Ingredients
For the Cookie Dough:
- ½ cup unsalted butter, softened
- ½ cup brown sugar
- ¼ cup granulated sugar
- 1 tsp vanilla extract
- 1 cup all-purpose flour (heat-treated)
- 2–3 tbsp milk
- ½ cup mini chocolate chips
For the Mousse:
- 1 cup heavy whipping cream
- ¼ cup powdered sugar
- 1 tsp vanilla extract
Instructions
- Make the Cookie Dough:
- Beat softened butter, brown sugar, and granulated sugar until creamy.
- Add vanilla extract and mix well.
- Gradually incorporate heat-treated flour, adding milk one tablespoon at a time for the desired consistency.
- Fold in mini chocolate chips; set aside.
- Prepare the Mousse:
- Whip heavy cream with powdered sugar and vanilla until stiff peaks form.
- Combine:
- Fold half of the prepared cookie dough into the whipped cream. Reserve some cookie dough for topping.
- Assemble:
- Layer the mousse mixture with cookie dough chunks in serving cups.
- Garnish with reserved cookie dough and extra chocolate chips.
- Chill:
- Refrigerate for at least 30 minutes before serving.
Notes
- Heat-Treat Flour: Bake at 350°F (175°C) for 5–7 minutes or microwave in intervals until it reaches 165°F (74°C).
- Variations: Add caramel, nuts, or toffee bits for extra flavor. Use gluten-free or dairy-free substitutes as needed.
- Prep Time: 20 minutes
- Cook Time: 30 minutes
- Category: Dessert
- Method: No-Bake
- Cuisine: American